Need a Stuffed Pepper Recipe

Hawg Fan · August 2010

I'm looking for a stuffed pepper recipe. Any ideas?

Dimple's Mom · August 2010

As in bell peppers? I use rice, cooked ground beef, cheese, sometimes chopped tomatoes. Any seasoning you like. There really is no end to what you can stuff them with. If you're baking, put in a pyrex dish with some water and bake til heated thru. I would imagine they'd be excellent on the egg. I probably wouldn't use the water. Just grill them til heated thru and if you use cheese, til the cheese is melted.

Mr. & Mrs Potatohead · August 2010

This is a really great stuffed Bell Pepper. You will not be disappointed....

"North Bay" STUFFED PEPPERS
(A real taste treat from the Northwoods)
Dad's Kitchen
From JB
Makings for 8 Lg. peppers

2 C. wild rice (rinsed and cleaned)
4 C. water
2 T. olive oil
4 Lg. carrots
4 ribs celery
2 onions
6 cloves garlic
2 Garden Salsa peppers (hot peppers)
4 C. chopped tomatoes
4 C. sliced mushrooms (2 - 13.25 oz. cans, drained)
3 lbs. pork / bacon bulk sausage ** See note below
Salt and Fresh ground pepper (to taste)
8 Bell peppers

1)) Steam 2 C. rice with 4 C. water over low heat until done.

2)) Meanwhile: Finely mince the carrots, celery, onions, hot peppers and garlic and sauté over high heat, in the olive oil for about 5 to 8 minutes. Set aside.

3)) Brown the sausage over high heat, drain off resulting fat. Set aside.

4)) Combine all the ingredients well, season with salt and pepper to taste. Remove the tops of the Bell peppers and stuff with the mixture. Place in a lightly oiled pan, filling in with "mix" around the peppers (standing upright) in the pan.

5)) Bake in the pan covered with foil, at a stable 350 F. degrees for about 1 hr.
Uncover for the 30 minutes.

JB's Tip
Eight peppers should fit nicely in a 9x13 baking pan (I like glass), but it isn't very deep. Be careful to keep the peppers standing, packing the remaining stuffing mix around the peppers.
The sausage that I used is available from my local butcher and is key to the resulting taste of this dish. I am told that it is a mix of 10% bacon / 90% ground, lean pork and seasoned with the normal "country style" seasonings (salt, pepper, sage, garlic, a little red pepper and brown sugar)

NibbleMeThis · August 2010

If you are talking about stuffed bell peppers, here is my spin on them cooked in the Egg:

http://www.nibblemethis.com/2009/11/fire-roasted-stuffed-bell-peppers.html

Fire Roasted Stuffed Bell Peppers
Source: www.nibblemethis.com

Ingredients
1 cup long grain rice
1 3/4 cup water
saffron threads
2 tablespoon olive oil
1 ea yellow onion, finely diced
1/2 lb chorizo sausage, casing removed and broken up into small pieces
1 tablespoon garlic, roasted
1/4 c cilantro or parsley, chopped
1/4 teaspoon kosher salt
1/4 teaspoon pepper
3 ea roma tomatoes
1 cup colby jack cheese (divided in half)
5 ea green bell peppers
8 oz tomato sauce
1/3 cup ketchup
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce

Instructions
Bring water and saffron to a boil, add rice, reduce, cover, and simmer for 18-20 minutes.

Cross cut the tomatoes 1/4 inch on the top and blanch in boiling water for 30 seconds then dump in a bowl of ice and water. Peel skins, quarter and remove seeds. Dice into 1/4 inch pieces.

Cut the top 1/4th off of the bell peppers, remove seeds and ribs. Blanch in boiling water for 3 minutes and then cool in a bowl of ice and water.

Saute the onion in oil for 4-5 minutes. Add the chorizo and cook until just slightly browned.

Mix the rice, chorizo mixture, parsley or cilantro, 1/2 of the cheese, tomato sauce and tomatoes.

Stuff peppers with the rice mixture.

Mix the ketchup, worcestershire sauce, and hot sauce. Spoon over the stuffed peppers.

Preheat your cooker to 325 to 350f indirect heat (0r oven). Cook stuffed peppers for 30 minutes.

Top with remaining cheese and cook another 15 minutes. Let cool for 10-15 minutes before serving.

My favorite quote from that post was the ending:
"
My mom's stuffed bell peppers where one of my favorite meals as a kid. I've never been able to get that exact same "wow factor". Tonight, I surpassed it.

In my mom's defense....she never had a Big Green Egg

"

Smokin' Stogies · August 2010

My wife found this one and it is really delicious on the BGE.

1 1/2 pounds sweet italian sausage, casing removed
1 1/2 cups coursely grated zucchini
1/2 cup finely chopped red onion
1/3 minced fresh parsley
1/4 cup fine dry breadcrumbs
1 large egg
1 teaspoon ground black pepper
3/4 teaspoon salt
1/2 teaspoon minced rosemary
4 medium sized red bell peppers tops off and seeded

Heat BGE to 350*F for indirect cooking, mix first 9 ingredients until well blended, fill peppers mounding slightly.

Arrange is stone cooking pan or cast iron pot and cook for about 1 hour until tep is 165*.

Hawg Fan · August 2010

Thanks for all of the recipes. Now I have to make a decision on which one to cook. I'll post later on which recipe I cook and what the results were.

Thanks again!

KMagnus · August 2010

This looks like a great recipe - just hope mine looks as fabulous as your's

Big'un · August 2010

You use any kind of pepper. I usually add some instant rice, corn, peppers, onions, some Carnivore sauce, lots of spices, garlic, cheese, and some times wrap em in bacon. Just add what you like and they will turn out great!

Need a Stuffed Pepper Recipe

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