Grilled Stuffed Peppers


I love stuffed peppers and I love Grillin’.  Putting those two things together might not seem natural, but it does make for a tasty meal.  Throw a little cheese in the mix and you’ve really got something special.

Let’s do this thing!

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Use These…
  • 7 Green bell peppers
  • 1.5 lb ground sausage. Use your favorite; sweet, hot, breakfast, or even Chorizo.
  • 1.5 lb ground beef. 85/15 is best for this.
  • 1 small onion, chopped
  • 4 cloves garlic, minced
  • Jalapeno peppers, to taste, seeded and diced.
  • 1/2 Cup diced mushrooms, button or portobello
  • 2 Tbsp Casa Cordova Spicy Meat Seasoning or your favorite steak rub or burger add-in.
  • Kosher Salt
  • Fresh ground black pepper
  • 1/2 Cup Grated white cheddar cheese
  • 2 Tbsp Worcestershire sauce
  • 1 14 oz can whole tomatoes, chopped
  • 1/4 Cup plain bread crumbs
  • 1 Tbsp Red pepper flakes
  • 14 1 inch slices Pepper Jack Cheese.  (just buy a block and slice off 14 1/8″ thick slices)

 

Do This…
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Slice the top off each pepper and remove the ribs and seeds.

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In a mixing bowl, combine the ground beef, meat seasoning, and shredded cheddar, then set aside.

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Fry the sausage until done, then pull the meat out of the fat with a slotted spoon and set aside. (You may notice we added a bit of leftover pancetta to the sausage in this photo.  Remember…  there are no rules to good food!)

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While the sausage is cooking, chop the tomatoes

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Throw the onions, garlic, red pepper flakes, and a pinch of salt and pepper into the fat and saute on medium high heat until fragrant, about 2 – 3 minutes or so.

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Add the diced jalapenos and saute for a couple more minutes.

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Add the diced mushrooms and saute for a couple more minutes.

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Throw the chopped tomatoes into the mix and cook down until most of the liquid is gone.

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In a mixing bowl, combine the beef, sausage, and veggie mixture.

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Add just enough bread crumbs to make a dense meatball-type consistency.  Don’t add too much or you’ll hide all that flavor you just created behind the bland bread.

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Loosely stuff the bell peppers with your meat mix. Don’t “stuff it in too tight or the peppers may split during the cooking process. Some of the peppers in the above photo are stuffed too tightly, but we lucked out and none of the peppers split during the cook.

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Slice the bottom off each pepper.

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Top each pepper with a couple slices of the pepper jack cheese.

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Set your grill up. You want indirect heat at somewhere around 275 – 300 degrees F.  I like to add some smoke here, so I’ll take a couple nice chunks of cherry or apple wood that have been soaked in water for a half hour and place them over the heat source.  You certainly don’t have to do this, but if you do, don’t proceed until the grill is smokin’.

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Put the peppers in a cast iron skillet and set it on your grill over the indirect heat for about 45 minutes.  About 35 minutes in sprinkle some breadcrumbs on top to give it a little crunch.

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Enjoy the goodness!

Grilled Stuffed Peppers

Use These…
  • 7 Green bell peppers .
  • 1.5 lb ground sausage. Use your favorite; sweet, hot, breakfast, or even Chorizo.
  • 1.5 lb ground beef. 85/15 is best for this.
  • 1 small onion, chopped
  • 4 cloves garlic, minced
  • Jalapeno peppers, to taste, seeded and diced.
  • 1/2 Cup diced mushrooms, button or portobello
  • 2 Tbsp Casa Cordova Spicy Meat Seasoning or your favorite steak rub or burger add-in.
  • Kosher Salt
  • Fresh ground black pepper
  • 1/2 Cup Grated white cheddar cheese
  • 2 Tbsp Worcestershire sauce
  • 1 14 oz can whole tomatoes, chopped
  • 1/4 Cup plain bread crumbs
  • 1 Tbsp Red pepper flakes
  • 14 1 inch slices Pepper Jack Cheese.  (just buy a block and slice off 14 1/8″ thick slices)
IMG_20150607_203707-01
Do This…
  1. Slice the top off each pepper and remove the ribs and seeds.
  2. In a mixing bowl, combine the ground beef, meat seasoning, and shredded cheddar, then set aside.
  3. Fry the sausage until done, then pull the meat out of the fat with a slotted spoon and set aside. (You may notice we added a bit of leftover pancetta to the sausage in this photo. Remember… there are no rules to good food!)
  4. While the sausage is cooking, chop the tomatoes
  5. Add the diced jalapenos and saute for a couple more minutes.
  6. Add the diced mushrooms and saute for a couple more minutes.
  7. Throw the chopped tomatoes into the mix and cook down until most of the liquid is gone.
  8. In a mixing bowl, combine the beef, sausage, and veggie mixture.
  9. Add just enough bread crumbs to make a dense meatloaf-type consistency.  Don’t add too much or you’ll hide all that flavor you just created behind the bland bread.
  10. Loosely stuff the bell peppers with your meat mix. Don’t “stuff it in too tight or the peppers may split during the cooking process.
  11. Slice the bottom off each pepper.
  12. Top each pepper with a couple slices of the pepper jack cheese.
  13. Set your grill up. You want indirect heat at somewhere around 275 – 300 degrees F.  I like to add some smoke here, so I’ll take a couple nice chunks of cherry or apple wood that have been soaked in water for a half hour and place them over the heat source.  You certainly don’t have to do this, but if you do, don’t proceed until the grill is smokin’.
  14. Put the peppers in a cast iron skillet and set it on your grill over the indirect heat for about 45 minutes.  About 35 minutes in sprinkle some breadcrumbs on top to give it a little crunch.

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