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Last weekend my eldest daughter lobbied me to make stuffed peppers. I love them (my ladies and stuffed peppers) and, although they are typically a fall/winter dish, I was happy to accommodate her.

The only problem was that, at over 90º outside, I didn't want to heat the house up even further by using the oven. I used the opportunity to try cooking them on the grill (actually, my Ugly Drum Smoker).

If you dig stuffed peppers, try this sometime. Next time I might even try using chopped BBQ brisket and barbecue sauce instead of ground beef and tomato sauce.

Ingredients
8 Green bell peppers, even in size and shape
1 1/2 lbs Ground beef
2 cans (8 oz) Tomato sauce
1 medium Yellow onion, diced
3/4 cup Mushrooms, chopped (I used baby portabellas)
1/2 cup Long grain white rice, uncooked
2 Tbsp Dried Italian seasoning
1 Tbsp Garlic, minced
1 Tbsp Kosher salt
2 tsp Black pepper, ground fresh

Method
Cook the rice according to the package directions and set aside.

In a large saute pan over medium heat, brown the ground beef and drain any excessive fat (leave some).

While the meat is cooking, cut the top off of each pepper (about 3/4"), and remove the veins and seeds.

Put the cooked beef in a bowl and set aside.

Note: If there is very little fat left in the pan, add a couple teaspoons of canola or vegetable oil.

Add the onions and mushrooms to the pan and cook, stirring occasionally, until the onions are translucent.

Add the garlic to the pan and cook one minute longer.

Add the rice, beef, salt, pepper and one can of sauce to the pan and mix very well.

Arrange the peppers, open end up, in a large aluminum pan (see the picture).

Note: You may need to trim the bottoms slightly to get them to stand up.

Spoon the mixture into each pepper until they are 1/2" from being completely full.

Top each pepper with enough tomato sauce to cover the filling by about 1/4".

Sprinkle the top of each pepper with a little of the Italian seasoning.

Start your fire and prepare for indirect cooking at medium-high heat (about 350º).

Cook the peppers indirect for approximately 75 minutes, or until the flesh is tender.

Put the pepper on a plate, slice it in half vertically, and enjoy!

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3 Comments:
Anonymous josh said...
Starting in t minus 2 hours. Wish me luck bro!
Blogger John Dawson said...
Luck?! You'll be fine! ;-)

Let me know what you think.
Anonymous josh said...
I skipped on the mushrooms and added some shredded sharp cheddar and diced jalapenos to the tomato topping. Amazing! Thanx man.

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