07-12-2010, 09:05 PM
is one Smokin' Farker
Join Date: 02-21-09
Location: Knoxville, TN
Those look good and stuffed peppers are some of my favorites too. Here's how I did mine on the Egg. Definitely more of a roasted than smoked pepper but they were very good.
Chris' Fire Roasted Stuffed Bell Peppers
1 cup long grain rice
1 3/4 cup water
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
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.