Grilled Stuffed Peppers Recipes

Steps:

• Cut peppers in half lengthwise; remove stems and seeds. Set aside. In a large bowl, combine the tomato, cheeses, basil and oregano. Crumble sausage over mixture and mix well. Spoon into pepper halves. , Prepare grill for indirect heat, using a drip pan. Place peppers over drip pan. Grill, covered, over indirect medium heat for 30-35 minutes or until sausage is no longer pink and peppers are tender. Sprinkle with additional cheese.

Steps:

• On a preheated grill roast your poblanos for about 10 minutes or until the skins begin to blister and char. Place into a bowl and cover with plastic wrap for about 5 minutes. In a medium skillet add the butter and saute the onion and red bell pepper until soft for about 5 minutes. Once cooked place into a medium bowl. In the same cleaned skillet toast the pepita seeds for about 3 minutes. Place into bowl with onions, peppers, diced tomato, cooked rice, salt, pepper and cilantro. Mix well. Carefully remove skins from poblanos. With a paring knife or your fingernail (the poblano with be tender), make a slit in the poblano from bottom to top. Pull and discard the seeds and inner membranes, being careful not to tear the rest of the poblano. With a spoon stuff poblanos with rice mixture. Top with cheese. Cover a section of the grill with foil and place the poblanos back on the grill for about 5 to 10 minutes until cheese melts. Top with a dollop of sour cream.
• Boil 2 cups salted water. Add rice, cover and lower heat. Cook for about 15 minutes. Fluff with fork when done.

Steps:

• Mix the seasoning blend, salt, and wine in a small bowl and stir well. Then combine the mixture with all the other ingredients except the oil and peppers in a mixing bowl and mash with your hands until all the ingredients are evenly distributed. Put the meat in the refrigerator for an hour or more to allow the flavors to blend.
• Heat a little oil in a frying pan and place a teaspoon of the meat mixture in the hot oil. Cook, turning frequently, until done on both sides. Taste, and adjust the salt and seasonings in the remaining meat mixture.
• Cut the peppers in half through the stem so that they form six half-pepper cups. Fill each half pepper with meat mixture. Mound the meat no more than a 1/2 inch over the top edge of each pepper. The stuffed peppers can be made in advance to this point and stored covered in the refrigerator for several days.
• Light the grill. Cook pepper side down over low heat for 10 to 12 minutes, until the pepper is charred and soft. Turn the stuffed peppers over and cook on the meat side for 10 minutes. Test for doneness. Serve immediately with your choice of salsas. These are also great cold or cut into slices for sandwiches.
• Variation: Leb-Mex Peppers
• Use kebab seasoning such as Sadaf, available in Middle Eastern grocery stores.
• Variation: Cajun Peppers
• Use a Cajun spice blend such as Tony Chachere's or Zatarain's and omit the salt.

Steps:

• Cut peppers in half lengthwise; remove stems and seeds. Set aside. In a large bowl, combine egg, onion, bread crumbs, garlic powder, herbs, onion powder, salt and pepper. Crumble beef over mixture and mix well. Spoon into pepper halves; brush with oil., Prepare grill for indirect heat, using a drip pan. Place peppers over drip pan. Grill, covered, over indirect medium heat until beef is no longer pink and peppers are tender, 30-35 minutes. Serve with marinara sauce.

Steps:

• Cook rice according to package directions (instant rice usually calls for 1 cup water boiled, rice added and allowed to sit for 5 minutes).
• Meanwhile, half bell peppers and remove seeds and membranes.
• With cut side of bell pepper facing down, shave a small part of the pepper from the middle, so when you turn it over it will lie flat.
• Once rice is finished, stir in butter, salt, pepper, and basil.
• Toss cheese with flour, then stir into rice mixture.
• Pack bell pepper halves with rice mixture.
• Grill on medium high heat for 15 min or until peppers are cooked through.

Steps:

• Preheat the grill to 375 degrees F.
• Scrape out the cores and seeds from the peppers.
• Brush olive oil inside peppers and season cavity with salt and pepper.
• Add a few slices of garlic to each pepper cavity and place on grill (cavity side up) until charred (approximately 3 minutes).
• Add a spoonful of pesto to each of the peppers and slices of Boccocini cheese.
• Continue to cook peppers until cheese in melted (approximately 3 minutes).
• Serve right away.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Place green peppers in a baking dish with 1/8 cup water in the bottom.
• Bake in the preheated oven until peppers are slightly browned around the edges, 20 to 25 minutes.
• While the peppers are baking, whisk 1/4 cup water and 2 tablespoons taco seasoning together in a small bowl. Add chicken and toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 15 minutes.
• Combine remaining 1 cup water and rice in a pot over high heat; bring to a boil. Cover, reduce heat to low, and cook for 15 minutes. Remove from the heat. Stir in remaining taco seasoning and let sit, covered, until tender, about 15 minutes more. Remove the lid, drain any remaining liquid, and set aside.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove chicken from the refrigerator and place on the preheated grill with the pepper slices. Cook chicken until no longer pink in the center and the juices run clear, about 5 to 7 minutes per side. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C). Grill peppers until tender, about 2 to 3 minutes per side.
• Remove chicken and peppers from the grill and allow to cool. Shred chicken and dice peppers.
• Heat oil in a large skillet over medium heat. Add onions and garlic; saute until soft, 5 to 7 minutes. Add cooked rice, shredded chicken, diced peppers, diced tomatoes and green chiles, 1/2 of the cheese, and garlic salt; stir until well blended. Cook over medium heat, stirring occasionally, until hot, about 5 minutes.
• Spoon rice mixture into the green peppers. Top with remaining cheese.
• Return to the oven until cheese is melted, about 5 minutes.

Steps:

• Heat grill to medium-high. Drizzle peppers with 2 tablespoons oil. Grill, turning once, until charred in spots, 10 to 12 minutes.
• Meanwhile, combine 3 tablespoons oil, shallots, and a pinch of salt in a large cast-iron skillet; place on grill. Cook, stirring often, until shallots soften, 5 minutes. Add tomato and raisins; cook, stirring, 1 minute. Add couscous and 1 1/2 cups water; season with salt and ground pepper. Simmer, stirring, until water has evaporated, about 4 minutes; remove from heat. Transfer mixture to a bowl; let cool slightly, then stir in mint, cheese, and egg. Season insides of peppers with salt and ground pepper; place in skillet. Divide fill- ing among peppers; return skillet to grill. Cover and cook until filling binds, 5 minutes. Serve, drizzled with oil, alongside greens.