Grilled Stuffed Tandoori Bell Peppers 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!

GRILLED STUFFED TANDOORI BELL PEPPERS

Steps:

• Cut stem ends from peppers to form caps; scrape veins and seeds from peppers.
• Combine lemon juice, 1 tablespoon of oil, the coarsely chopped garlic, ginger and the salt in blender; process until smooth.
• Brush interiors of peppers and caps with mixture.
• Prepare grill for indirect grilling using high heat.
• Heat remaining oil in skillet over medium heat on stovetop.
• Add minced garlic, onion, cumin seeds, turmeric, red pepper.
• Cook about 5 minutes.
• Stir in cabbage, raisins, cashews, potato and tomato.
• Cook 2 minutes; reduce heat to low.
• Cover; cook vegetables until soft, stirring occasionally, 10 to 15 minutes.
• Check after 10 minutes; if vegetables look wet, uncover pan in 5 minutes to evaporate liquid.
• Stir in cilantro; cook 1 minute.
• Stir in cheese; remove from heat.
• Spoon filling into peppers; top with pepper caps.
• Place peppers in center of grate away from heat source.
• Cover grill; cook until peppers are browned and tender, 20-30 minutes.
• Place peppers over flames to lightly char skins before removing from heat.

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 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:

• 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.