Recipe: Stuffed Peppers On The Grill - Redux
Stuffed Peppers On The Grill - Redux
I really can't believe that it's been over three years since I've cooked stuffed peppers in any manner, let alone on the grill. Now that fall is thankfully upon us (I love fall), I thought it high time that I revisit and revise my previous recipe. http://files.patiodaddiobbq.com/imag...rs_2_3_630.jpg Note: I apologize profusely for the pictures of my last stuffed pepper outing. Can you tell that those were the early days of the blog? Oy! Let's all pretend that never happened, OK? Besides, this recipe blows the doors and roof off of those. My wife's comment about these was, "These are the best thing that you've made in a long time." That's high praise, but it makes me wonder about everything that I've cooked in the intervening "long time". Oh well... I'm sure she was just over-exaggerating. Ingredients 2 Tbsp Peanut (or canola) oil 1 medium Yellow onion, diced (about 1 1/2 cups) 1 1/2 cups Sliced crimini ("baby bella") mushrooms 1 Tbsp Worcestershire sauce 1 tsp Garlic salt 1/2 tsp Black pepper, ground fresh 1 cans (14.5 oz) Diced tomatoes 1 lb Ground beef, 80/20 1 lb Ground pork 2 tsp McCormick® Montreal Steak Seasoning 6 Red bell peppers, even in size and shape 3 cups Grate pepper-jack cheese, divided Method Heat a large saute pan over medium-high heat, then add the oil. Add the onions to the pan and saute three minutes, or until barely transluscent. Add the mushrooms, garlic salt, pepper, and Worcestershire sauce. Saute five minutes. Add the tomatoes and saute three minutes more. Remove the mixture from the pan, set aside and let cool. Return the pan to the heat and add the beef, pork, and Montreal seasoning. Cook until the meat is lightly browned. Do not drain the liquid! Remove the pan from the heat, cover, and set aside. Start your fire and prepare for indirect cooking at medium-high heat (about 350º). While your grill is starting, cut the side or top off of each pepper (about 3/4"), and remove the veins and seeds. Add the mushroom and onion mixture to the meat, add 1 1/2 cup of the cheese and stir to combine. Fill each pepper with the filling until it's just barely mounded over the top of the pepper. http://files.patiodaddiobbq.com/imag...rs_2_1_630.jpg Grill the peppers indirect for 45 minutes. Top each of the peppers with an equal amount of the remaining grated cheese and the parsley. http://files.patiodaddiobbq.com/imag...rs_2_2_630.jpg Cook the peppers 15 minutes longer, or until the cheese is nicely melted. Remove the peppers to a platter, tent loosley with foil and let cool five minutes. http://files.patiodaddiobbq.com/imag...rs_2_3_630.jpg Serve and enjoy! ---- John |
Those look really Good, I have been thinking about doing some peppers, I might this recipe a try, Thanks
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Those look great, and by the way, your "old" ones looked mighty fine as well. Might have to try'em both, lol.
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Looks Great to me I love stuffed peppers
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Those look absolutely delicious!
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Another fine looking plate of food, John. I've never done stuffed peppers on the grill, have to give it a try.
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Looks good John.... Thanx :grin:
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That looks great. I like how you cut the side off the pepper instead of the top.
Sent from my iPhone using Tapatalk |
Dang those look good!
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Those are a lot more meaty than mine, I usually add a little rice. They look excellent, JD, I'll be giving your version a try some time. Everything I have made of yours has worked for us.
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Thanks, guys!
John |
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looks good. I'll try the side cut next time I stuff peppers
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