Today's experiment - stuffed peppers

BBQ Bandit · 07-12-2010, 01:23 PM

Grew up with stuffed peppers... bell peppers stuffed with rice/sausage blend in a tomato based sauce...
thought it was time for a Brethren-influenced update.

Started off whipping up a batch of Keri C.'s beans... using Plowboy's Bovine Bold and
Bush's (new) Texas Ranchero beans (pinto beans with jalepenos in a red chili sauce)...
which eliminates the addition of cayenne powder in the recipe... and without green peppers...
its flavor will be added later.

The peppers of tonights selection...

The filling... thought about adding sliced sections of fatties... didn't work out that well...
wound up rolling and molding the fatty fixings into each pepper. Three pepper hold Jimmy Dean maple
and the big one iin the back is the Hot sausage.

I hope it tastes as good as it sounds...will report back after dinnertime tonite.

Boshizzle · 07-12-2010, 01:35 PM

That looks like a great meal! Keep us posted.

deguerre · 07-12-2010, 02:26 PM

That looks really, really good so far. The stuffed peppers I grew up with were more like mini meatloafs in a bell pepper shell with a little sauce on top for the final few minutes of the cook. I'm liking this bean lake idea!

hbar2028 · 07-12-2010, 03:37 PM

That looks great!
What are you cooking it on or in?

BBQ Bandit · 07-12-2010, 03:53 PM

Quote:

Originally Posted by hbar2028

That looks great!
What are you cooking it on or in?

The pot (without lid) was placed in the Bubba keg to be fire-roasted on a lowered grate @ 4:00 pm ... a few inches above the fire.

Neil · 07-12-2010, 04:11 PM

Quote:

Originally Posted by deguerre

That looks really, really good so far. The stuffed peppers I grew up with were more like mini meatloafs in a bell pepper shell with a little sauce on top for the final few minutes of the cook. I'm liking this bean lake idea!

My thoughts exactly. I'll be giving this variation a try soon. Thank you.

1FUNVET · 07-12-2010, 04:17 PM

Great start so far. Keep us posted

jswordy · 07-12-2010, 04:32 PM

Yeah, that looks really good. Make sure all matches and sources of sparks or ignition are controlled before eating, though. Whew, what a brew!

BBQ Bandit · 07-12-2010, 06:56 PM

Final thoughts...

Total time was 3 hours at 225-230 in the Bubba Keg.

The pepper softened up nicely during the time... however packed it up too dense, tho... close to 1 lb by itself. The family and myself gave up on the volume of the stuffed meat. The beans simmered without a problem... and the flavors were great.

Next time... will consider a less dense meat.

Boshizzle · 07-12-2010, 07:29 PM

Thanks for the update. I will have to give a try. And, you gotta love that Bubba Keg.

prudog · 07-12-2010, 07:35 PM

Quote:

Originally Posted by BBQ Bandit

Final thoughts...

Total time was 3 hours at 225-230 in the Bubba Keg.

The pepper softened up nicely during the time... however packed it up too dense, tho... close to 1 lb by itself. The family and myself gave up on the volume of the stuffed meat. The beans simmered without a problem... and the flavors were great.

Next time... will consider a less dense meat.

Great idea... sugary, bacon fatty beans cooking my pepper down... stuffing diluted with a little rice and some diced tomatoes/onion. Making my mouth water here. Grow peppers, grow.

swibirun · 07-12-2010, 09:05 PM

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

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.

07-12-2010, 01:23 PM	#1
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA	Today's experiment - stuffed peppers Grew up with stuffed peppers... bell peppers stuffed with rice/sausage blend in a tomato based sauce... thought it was time for a Brethren-influenced update. Started off whipping up a batch of Keri C.'s beans... using Plowboy's Bovine Bold and Bush's (new) Texas Ranchero beans (pinto beans with jalepenos in a red chili sauce)... which eliminates the addition of cayenne powder in the recipe... and without green peppers... its flavor will be added later. The peppers of tonights selection... The filling... thought about adding sliced sections of fatties... didn't work out that well... wound up rolling and molding the fatty fixings into each pepper. Three pepper hold Jimmy Dean maple and the big one iin the back is the Hot sausage. I hope it tastes as good as it sounds...will report back after dinnertime tonite. __________________ Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD Last edited by BBQ Bandit; 07-12-2010 at 02:53 PM..

07-12-2010, 01:35 PM	#2
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia	That looks like a great meal! Keep us posted. __________________ Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.

07-12-2010, 02:26 PM	#3
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	That looks really, really good so far. The stuffed peppers I grew up with were more like mini meatloafs in a bell pepper shell with a little sauce on top for the final few minutes of the cook. I'm liking this bean lake idea! __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

07-12-2010, 03:37 PM	#4
hbar2028 Is lookin for wood to cook with. Join Date: 12-07-07 Location: Santa Clarita, CA	That looks great! What are you cooking it on or in? __________________ Dave ------------------------------------ French Island Steaks is where it is at! Barbeques Galore Bar-B-Chef Char-Griller® Pro Deluxe With Side-Smoker Weber 22 1/2 One Touch Weber The Go-Anywhere Gas Grill

07-12-2010, 04:32 PM	#8
jswordy is one Smokin' Farker Join Date: 05-13-09 Location: Fayetteville, TN	Yeah, that looks really good. Make sure all matches and sources of sparks or ignition are controlled before eating, though. Whew, what a brew! __________________ Double-Barrel Smoker (DBS); Ugly Drum Smoker (UDS)

07-12-2010, 04:17 PM	#7
1FUNVET Babbling Farker Join Date: 04-16-09 Location: Lake Charles La	Great start so far. Keep us posted

07-12-2010, 06:56 PM	#9
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA	Final thoughts... Total time was 3 hours at 225-230 in the Bubba Keg. The pepper softened up nicely during the time... however packed it up too dense, tho... close to 1 lb by itself. The family and myself gave up on the volume of the stuffed meat. The beans simmered without a problem... and the flavors were great. Next time... will consider a less dense meat. __________________ Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD

07-12-2010, 07:29 PM	#10
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia	Thanks for the update. I will have to give a try. And, you gotta love that Bubba Keg. __________________ Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.

07-12-2010, 09:05 PM	#12
swibirun 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 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. __________________ Chris Knoxville, TN [URL="http://www.nibblemethis.com"]www.nibblemethis.com[/URL]

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