Barbecue Style Stuffed Green Peppers Food

GRILLED STUFFED PEPPERS

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.

GRILLED STUFFED PEPPERS

Steps:

• Cut the bell pepper a half inch down from the top to remove the stem and the curved top side of the pepper. Using a large spoon, scoop out the seeds and the pith and discard.
• Cut off any extra bell pepper from the step portion, and dice. Set aside with the diced onion and garlic.
• Preheat a 12" cast iron skillet over medium heat. You can cook this on your stove or in your grill.
• Add 1 Tablespoon of olive oil to your skillet. Add the diced pepper and onions, and saute for 3-5 minutes until they start to turn translucent. Add in your ground beef, garlic, Signature Beef Seasoning (or salt and pepper), and the oregano. Cook, stirring frequently to break apart the meat for an additional 3-5 minutes.
• Add the tomato sauce and the rice to the skillet and stir to combine. Add a little more salt than you would need, as the peppers cook, the rice will absorb a lot of the liquid.
• Preheat your grill to Medium heat (350 degrees F) for 2-zone cooking.
• Fill the peppers with the rice and meat mixture, and top the filled bell peppers with the shredded cheese.
• Place the peppers on the grill grates on the indirect heat side of your grill, close the lid, and grill for 30-40 minutes or until the peppers are soft and the cheese is melted and bubbly.
• Remove them from the grill, garnish with minced parsley, and enjoy!

STUFFED GREEN PEPPERS I

Steps:

• Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
• In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
• Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
• Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.

BBQ STUFFED PEPPERS

Steps:

• Fold together Curly's Sauceless Pulled Pork, BBQ sauce, wild rice and Monterey Jack cheese. Cut the tops of the peppers off and remove core. Fill with BBQ mixture.
• Dust top with breadcrumbs. Bake in pan with 1 cup water and cover with foil at 350 degrees F for 40 minutes.

STUFFED PEPPERS ON THE BARBIE

Steps:

• Make the stuffing: heat the oil in a medium pan with a lid and fry the pine nuts until lightly toasted, then add the rice and fry until the grains are glossy. Stir in the garlic, then add the stock and bring to the boil. Cover and cook for 10 minutes, until the rice is tender.Remove from the heat, cool slightly and stir in the spring onions, cherry tomatoes, mozzarella, gorgonzola and fresh herbs. Season well and leave to cool.
• Stuff the peppers: cut around the stalk from one pepper, remove and set aside. Make one slit down the length of the pepper and open out gently. Remove the seeds and membrane.
• Spoon some filling into the pepper cavity, taking care not to overfill.
• Take about a metre length of kitchen string and wrap the centre point several times around the pepper stalk, tying it firmly.
• Top with the stalk and wrap the ends of the string several times around the pepper to secure the filling. Tie the ends in a knot.Repeat with the other peppers.
• Barbecue the stuffed peppers over moderate heat for 15-20 minutes, turning gently until the peppers are evenly browned. Don't worry if the string chars and if the peppers split too much - wrap them in a piece of foil and finish cooking in the foil wrappers.

GROUND BEEF STUFFED GREEN BELL PEPPERS

Steps:

• Heat the oven to 350 degrees F.
• Cut each bell pepper lengthwise in half.
• Wash the insides and outsides of the peppers after removing the seeds and membranes.
• Cook the peppers in the boiling salted water for 5 minutes then drain and set aside. Cook and stir the meat, onion and celery in a large skillet until the meat is brown.
• Drain off the excess fat. Stir in half of the tomato sauce and the remaining ingredients, heat to boiling then reduce the heat and simmer, covered, for 5 minutes.
• Place the peppers, cut sides up, in an ungreased baking pan 9 X 9 X 2 or 8 X 8 X 2-inches.
• Spoon the meat filling into each of the pepper half evenly and then cover the pan with aluminum foil.
• Bake for 25 minutes then uncover and top with the remaining tomato sauce and bake an additional 5 minutes.

BARBECUE STYLE STUFFED GREEN PEPPERS

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a large frying pan cook the chicken drumsticks in the canola oil until lightly browned and then set aside to cool.
• In a colander put dry black eyed peas and rinse with cold running water and then cook in a saucepan with 2 cups of water for a half hour until tender and most of the cooking water has been absorbed by the peas.
• Remove meat from chicken drumsticks and dice the meat finely with a chef's knife.
• Measure out 1 1/2 cups of cooked peas and diced chicken and cook in a frying pan with the ketchup and maple syrup added to the mixture and heat until all the liquid from the syrup has been absorbed and then simmer for 20 minutes on medium heat.
• Wash green peppers under running water and then slice off the tops and remove the inner core of seeds and pulp.
• Parboil green peppers in hot boiling water for 10 minutes and then remove to cool before adding the filling to them.
• Fill green peppers with chicken and bean mixture filling 2/3 full and then place in a casserole dish and then set in preheated oven.
• Place a small amount of maple syrup and ketchup and mix into the filling before placing peppers in the oven.