Recipe: Stuffed Peppers On The Grill - Redux

PatioDaddio · 10-07-2012, 01:50 AM

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.

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.

Grill the peppers indirect for 45 minutes.

Top each of the peppers with an equal amount of the remaining grated
cheese and the parsley.

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.

Serve and enjoy!

----
John

Theboz1419 · 10-07-2012, 04:35 AM

Those look really Good, I have been thinking about doing some peppers, I might this recipe a try, Thanks

code3rrt · 10-07-2012, 06:24 AM

Those look great, and by the way, your "old" ones looked mighty fine as well. Might have to try'em both, lol.

Big George's BBQ · 10-07-2012, 07:03 AM

Looks Great to me I love stuffed peppers

Bluebird · 10-07-2012, 07:49 AM

Those look absolutely delicious!

campdude · 10-07-2012, 08:17 AM

Another fine looking plate of food, John. I've never done stuffed peppers on the grill, have to give it a try.

Phesant · 10-07-2012, 08:31 AM

Looks good John.... Thanx

Teamfour · 10-07-2012, 08:36 AM

That looks great. I like how you cut the side off the pepper instead of the top.

Sent from my iPhone using Tapatalk

bluetang · 10-07-2012, 08:59 AM

Dang those look good!

swibirun · 10-07-2012, 10:01 AM

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.

PatioDaddio · 10-07-2012, 10:33 AM

Thanks, guys!

John

columbia1 · 10-07-2012, 10:50 AM

Quote:

Originally Posted by Teamfour

That looks great. I like how you cut the side off the pepper instead of the top.

Ditto, plus I like your use of red peppers over the normal green ones

Crazy Harry · 10-07-2012, 12:07 PM

looks good. I'll try the side cut next time I stuff peppers

10-07-2012, 01:50 AM	#1
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho Downloads: 0 Uploads: 0	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. 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. Grill the peppers indirect for 45 minutes. Top each of the peppers with an equal amount of the remaining grated cheese and the parsley. 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. Serve and enjoy! ---- John

10-07-2012, 04:35 AM	#2
Theboz1419 Full Fledged Farker Join Date: 08-13-09 Location: Elgin, IL Downloads: 0 Uploads: 0	Those look really Good, I have been thinking about doing some peppers, I might this recipe a try, Thanks __________________ 1 WIFI Heatermeter UDS for info www.github.com/CapnBry/HeaterMeter/wiki/_pages

10-07-2012, 06:24 AM	#3
code3rrt is One Chatty Farker Join Date: 08-09-12 Location: Spokane Valley, Washington Downloads: 0 Uploads: 0	Those look great, and by the way, your "old" ones looked mighty fine as well. Might have to try'em both, lol. __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.

10-07-2012, 07:49 AM	#5
Bluebird Full Fledged Farker Join Date: 07-11-12 Location: Floyd Va Downloads: 0 Uploads: 0	Those look absolutely delicious! __________________ Weber 18.5"OTS, Weber SS Performer, 18.5" WSM, Chargriller Akorn & Weber Genesis.

10-07-2012, 08:17 AM	#6
campdude is One Chatty Farker Join Date: 07-04-10 Location: Rancho Cucamonga, CA Downloads: 0 Uploads: 0	Another fine looking plate of food, John. I've never done stuffed peppers on the grill, have to give it a try. __________________ NB Bandera with baffle, fire grate, and charcoal basket mods Modded ECB with Rotisserie ET-732 Superfast splashproof Blue Thermapen Stok Gasser Turkey Fryer Camp Stove and Cast Iron Cookware Zero Club Branndair Uisage Beatha Cuallach

10-07-2012, 07:03 AM	#4
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	Looks Great to me I love stuffed peppers

10-07-2012, 08:31 AM	#7
Phesant Babbling Farker Join Date: 08-24-08 Location: Appleton, Wi Downloads: 0 Uploads: 0	Looks good John.... Thanx __________________ Ken WSM Char-Griller Super Pro w/SFB Grill Sargent Turkey / Fish Fryer Weber Ranch Kettle "Lucky Girl" (A Stamp, 1979), [COLOR=darkorange][B]ORANGE THERMAPEN[/B][/COLOR] [COLOR=black]Proud member of the Zero's :thumb:[/COLOR]

10-07-2012, 08:36 AM	#8
Teamfour is One Chatty Farker Join Date: 07-13-12 Location: Sterling, VA Downloads: 0 Uploads: 0	That looks great. I like how you cut the side off the pepper instead of the top. Sent from my iPhone using Tapatalk __________________ BWS Party \|UDS\|Great Outdoors Propane Vertical\|Bar-B-Chef Offset \|Maverick ET-73 \|Maverick ET-732 \|Super Fast Orange Thermapen \| BBQ Guru DigiQ \|Two 100 QT crawfish boiling rigs \| LEM Meat Grinder \| Grizzly Sausage Stuffer KCBS CBJ

10-07-2012, 08:59 AM	#9
bluetang Quintessential Chatty Farker Join Date: 08-06-10 Location: Stuart, Fl Downloads: 0 Uploads: 0	Dang those look good! __________________ Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill

10-07-2012, 10:01 AM	#10
swibirun is one Smokin' Farker Join Date: 02-21-09 Location: Knoxville, TN Downloads: 0 Uploads: 0	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. __________________ Chris Knoxville, TN two Big Green Eggs (large) Smoke Hollow smoker/grill combo www.nibblemethis.com

10-07-2012, 10:33 AM	#11
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho Downloads: 0 Uploads: 0	Thanks, guys! John

10-07-2012, 12:07 PM	#13
Crazy Harry is Blowin Smoke! Join Date: 07-08-09 Location: Deer Park, Wa Downloads: 4 Uploads: 3	looks good. I'll try the side cut next time I stuff peppers __________________ No trees were harmed in presenting this post; however, a great number of electrons were terribly inconvenienced. When all else fails just ask yourself, WWGALD???