Grilled Stuffed Bell Peppers Salad Food

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!

SALAD-STUFFED PEPPERS

Steps:

• Place a large pot filled halfway with water over high heat and season generously with salt. Halve the lemon, then juice it and set aside 1 tablespoon juice. Add the lemon halves and the remaining lemon juice to the water. Crush 3 of the garlic cloves and add to the water. Cover and bring to a boil. Fill a large bowl with ice water.
• Prepare the peppers by slicing off just enough of the tops to reveal the seeds. Remove and discard the seed pockets and stems. Trim the bottom of the peppers as needed so they stand up on their own. Finely chop the pepper tops and add to a large bowl.
• Gently lower the pepper boats into the boiling water until fully submerged. Cook until just crisp tender, 4 to 6 minutes. The peppers should hold their shape and stand up straight. Once cooked, place the peppers in the ice bath to prevent further cooking, about 1 minute. Drain the peppers upside-down on a paper towel-lined plate to catch any water that remains inside.
• Meanwhile, place a large nonstick skillet over medium-high heat. Add the oil and chorizo and cook until the chorizo is just fragrant and the oil has a red hue, 1 to 2 minutes. Remove from the heat and use a slotted spoon to add the chorizo to the bowl with the chopped peppers. Add 2 teaspoons of the hot oil from the skillet to the bowl, reserving the rest. The chorizo will crisp as it cools.
• Place the skillet with the reserved oil over medium heat. Add the bread to the skillet in an even layer. Cook, tossing occasionally, until the bread is browned and toasted, about 5 minutes. Finely chop the remaining garlic clove. When the bread is nearly toasted, add the garlic to the skillet and toss until it is distributed through the toasted bread. Set aside.
• Add the kale, vinegar and the reserved 1 tablespoon lemon juice to the bowl. Massage until the kale is slightly softened and coated. Add the dates, olives, parsley and toasted bread and gently toss to combine.
• Place the peppers upright on a serving platter. Mound the salad into each pepper. Generously grate the cheese over the salad. Sprinkle with the chopped almonds and serve immediately.

BABY BELL PEPPERS WITH FETA AND MINT

Steps:

• Preheat a grill to high. Toss 1 pound baby bell peppers or quartered regular peppers with 2 tablespoons olive oil; season with salt and red pepper flakes. Grill, turning, until blistered, about 10 minutes. Transfer to a bowl and toss with 1 tablespoon olive oil, some chopped mint and the juice of 1/2 lemon. Top with crumbled feta.

BELL PEPPER SALAD

Steps:

• Saute 2 smashed garlic cloves and 1/2 teaspoon caraway seeds in a skillet with olive oil over medium-high heat, 30 seconds. Add 3 sliced red, yellow and/or orange bell peppers and cook until just warmed through. Toss with the juice of 1/2 lemon, some chopped parsley, and salt and pepper.

ROASTED PEPPER SALAD WITH CAPERS & PINE NUTS

Steps:

• Turn on the grill and line a baking tray with foil. Arrange the peppers, skin-side up, on the baking tray and brush with oil. Grill for 10-15 mins, turning, until skins are well charred. Put the peppers in a plastic bag and seal for 5 mins to loosen the skins.
• Meanwhile, crush the garlic and a generous pinch of salt to a paste using a pestle and mortar. Add the vinegar and oil, and blend to make a dressing. Strip the skins and seeds from the peppers, then quarter. Put the flesh in a bowl or food container. Pour over the dressing and scatter with the

GRILLED VEGETARIAN STUFFED PEPPERS

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.

GRILLED AND STUFFED BELL PEPPERS

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.

GRILLED STUFFED POBLANOS

Steps:

• Prepare an outdoor grill for indirect grilling, lighting burners on just one side or pushing lit coals to one side. Preheat to medium-high heat (375 to 400 degrees F (180 to 200 degrees C)). Lightly oil grill grates over lit side.
• Grill poblanos and corn, covered, turning occasionally, until poblano skins and corn are charred, about 10 minutes. Keep grill lit.
• Transfer poblanos to a large bowl, cover, and let stand for 10 minutes. Meanwhile, let corn stand until cool enough to handle; cut kernels from cobs.
• Remove and discard poblano skins, keeping stems intact. Make a lengthwise slit down one side of each poblano, starting at stem and being careful not to cut through to other side. Remove and discard seeds and membranes.
• Stir together beans, corn kernels, cilantro, oregano, garlic, salt, cumin, and black pepper in a large bowl. Spoon about 1/2 cup bean mixture into each pepper, enclosing pepper around the filling.
• For the cheese sauce, melt butter in a small saucepan over medium-low heat; whisk in flour. Cook, stirring until lightly browned, 1 to 2 minutes. Whisk in milk; simmer, stirring, until slightly thickened, 2 to 3 minutes. Gradually whisk in cheese until melted. Remove from heat and keep warm, stirring occasionally.
• Lightly oil grill grate over unlit side of grill. Grill stuffed poblanos, covered, until filling is heated through, 5 to 7 minutes.
• Serve immediately with cheese sauce; pico de gallo; and (if using) cilantro, lime wedges, and/or radishes. Garnish with chili powder.

GRILLED STUFFED BELL PEPPERS SALAD

Steps:

• Whisk together vinegar and 2 tablespoons oil in a bowl; season with salt and pepper to taste. Set aside.
• Preheat grill and lightly oil rack.
• Thread mushrooms through stem end onto skewers. Lightly brush mushrooms, onion, and zucchini with the remaining 2 tablespoons oil; season with salt and pepper.
• Grill vegetables, turning occasionally, until peppers are crisp-tender and remaining vegetables are just tender and golden brown, about 5 minutes for peppers and onion, 6 minutes for zucchini, and 8 minutes for the mushrooms.
• Transfer peppers to a plate and remaining vegetables to a cutting board.
• When cool enough to handle, remove mushrooms from skewers and quarter; transfer to a medium bowl.
• Cut onion and zucchini into bite-sized pieces. Transfer 3/4 of the onion (reserving remaining onion) and all of the zucchini to the bowl of mushrooms.
• Add the sun-dried tomatoes, mozzarella, and 2 tablespoons pesto to bowl; season with salt and pepper to taste. Toss to combine.
• Spoon the mixture into pepper halves and grill, covered, until the cheese begins to melt, about 3 minutes. Transfer to serving plates and arrange arugula alongside the stuffed peppers.
• Drizzle arugula with remaining dressing and top with reserved onions.
• Serve peppers warm with remaining pesto on the side.

GRILLED RED BELL PEPPERS STUFFED WITH MOZZARELLA

Steps:

• Thinly slice bread, remove crusts and cut into enough 1/2" croutons to make 1 cup.
• In a skillet, warm the olive oil, add the croutons, and saute until golden; drain on paper towles.
• Cut tops off peppers about 1/2" from top, and reserve tops. Carefully remove seeds and membranes.
• In a bowl combine croutons, mozzarella, basil, garlic, and oil. Mix well, adding salt and pepper to taste. Stuff peppers with mixture, replace tops and secure with toothpicks.
• Grill peppers, top sides up, overf indirect medium heat until peppers are soft but still hold their shape, 12 to 15 minutes.
• Remove tops and cut in half lengthwise.

GRILLED MEDITERRANEAN SALAD STUFFED PEPPERS

Steps:

• Stuffing -- In a large bowl, add the beans, artichokes, olives, spinach, tomatoes, onion, scallions, parsley, basil, red wine vinegar, olive oil and oregano and mix well to combine. Add the feta and toss lightly.
• Peppers -- Cut a small thin slice off each pepper on the bottom so the pepper will sit flat, but don't cut all the way through. Stuff each pepper with the stuffing mixture and then rub or brush olive oil on the outside of the pepper.
• Grill -- I grilled mine on medium heat, but on a cooler part of the grill (or indirect heat) so it isn't over direct flames. You don't want the peppers to burn. The pepper will take about 20-25 minutes. Note: If needed, you can place a piece of foil (large enough to accommodate the 8 peppers) on the grill, so if the peppers start to get too brown on the bottom you can transfer them to the foil and they will continue to cook but won't burn. The last 3-4 minutes, top with the Kasseri cheese. Cook until melted.
• Serve -- Just enjoy them.
• Note: These can also be made in the oven, but they don't have the same flavor. The smoky flavor is what makes these so good.