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Five Stuffed Bell Pepper Recipes – Great for the Grill!

Stuffed bell peppers are one of the most versatile dishes to BBQ. They can be served as a starter, main or side dish. Also, there is such a variety of stuffing’s that can be adapted to serve guests from meat-eaters to vegetarians.

Bell peppers by their shape and size lend themselves to being stuffed and cooked on the grill. Whether you decide to stuff the larger peppers or a selection of mini peppers (to serve as a starter) there is no denying that the presentation of yellow, red, orange or green peppers with charred edges and delicious stuffing, topped with bubbling cheese is going to have your guests raving about your food.

A few pointers to remember :

  1. All bell peppers come from the same plant. They all start green but change color as they mature. The green turns to yellow or orange and then ripening to a deep red.
  2. The ripe red peppers are the sweetest.
  3. You can cut the top of the pepper before stuffing and grilling. However, if the pepper is cut in half lengthwise it reduces the cooking time needed.
  4. Partially precook your peppers before stuffing them to further cut down on cooking time.
  5. Use a muffin pan to hold the peppers upright whilst stuffing them.
  6. Stuffed peppers can be cooked on the grill wrapped in tin foil or directly on medium coals on the grate turning frequently. This second method results in a lovely slightly charred flavor to the final taste. Allow approx. 20-25 mins for the peppers to cook from raw. Turn frequently.
  7. If you are struggling to keep your peppers upright when grilling, invest in a stainless steel pepper roasting pan.

Available on Amazon: Pepper Grilling Pans

Stuffed peppers are easy to serve on the grill versatile and yummy! Here are 5 BBQ Stuffed Pepper Recipe Ideas. Try one of these pepper stuffing recipes at your next BBQ.

Salty Sweet Couscous Stuffed Peppers

Ingredients
  • 2 medium carrots, cut into pieces
  • 2 stalks celery, cut into pieces
  • 1 large shallot, cut into pieces
  • 1 1/2 tablespoons olive oil
  • 1/2 lb minced ( Beef or pork give the best result)
  • 4 teaspoons Tomato Paste
  • 1/3 cup chopped fresh parsley
  • 1/3 cup sweet raisins
  • 1 tablespoon red wine vinegar
  • Salt
  • 4 red, yellow, orange or green bell peppers – seed and then halved lengthwise,
  • 1/2 cup whole-wheat couscous
  • 3/4 cup grated parmesan or strong Gruyere cheese

 

Method

Stir fry the chopped vegetables with a little oil until softened. Approx 8 mins.

Fry the mince and 4 teaspoons of tomato paste. Let brown whilst breaking up the mince.

Add ½ cup water, parsley, raisins,1 Tbs spoon vinegar, and a little salt.

Allow the mixture to simmer until all the water is absorbed. Cool a little.

Partially cook the peppers in a microwave covered with a wrap for 8-10 mins until they have softened slightly. Alternatively, you can wrap them in tin foil with a little water and place on moderate coals for ten mins turning frequently.

Mix the couscous into the mince mixture.

Stuff the mince couscous mixture into the peppers. Sprinkle a little of the cheese on top.

Place on your BBQ.

 

Taste of India Stuffed Peppers

  • 1 ½ cups mashed potatoes
  • ¾ cup spinach, chopped
  • 1 Tablespoon fresh grated ginger
  • ¾ cup cooked brown rice
  • Garam Masala 1 Tablespoon
  • 1 Teaspoon Lemon Zest
  • 1 Teaspoon salt and pepper
  • Pinch red chili pepper flakes
  • 3 peppers, red, yellow or green
  • 1 tbsp grapeseed oil
  • 1 Tablespoon finely chopped cilantro

 

In a bowl mix all the ingredients except the peppers together. Make sure the spices have been evenly mixed.

Cut off the pepper tops and scrape out the seeds. Fill each pepper with the mixture.

Cook the peppers in greased cast iron flat bottom pot covered for 40 mins on indirect heat.

When the peppers are soft and the filling golden remove from the fire and sprinkle with a little cilantro.

 

Bacon Filled Smoked Stuffed Peppers – Perfect for Starters

  • 15 mini Sweet Pepper -seeds removed and halved lengthwise.
  • 8 oz cream cheese, softened
  • ½ lb bacon, diced and cooked.
  • 6- spring ( green) onions, chopped finely
  • 2 tsp garlic powder

Mix in a bowl the cream cheese, cooked bacon, onions, and garlic powder.

Stuff each pepper with some of the cream cheese mixture.

Optional: Wrap some streaky bacon around each pepper secure with a toothpick.

These mini peppers are delicious if cooked using a smoker. However, just placed over a grate and grilled on indirect heat for 10 mins will still give that smokey flavor.

 

Black Bean Chorizo Stuffed Bell Peppers

Ingredients
  • 2 sweet potatoes
  • 1/2 cup apple cider vinegar
  • 1/2 cup brown sugar
  • Black Beans 1 can
  • Bottle of cheap beer
  • 1 tomato
  • 2 shallots
  • 2 jalapeños
  • 3 serrano peppers
  • 1 pound chorizo
  • 1 cup Monterey jack cheese, grated or cubed
  • 6 bell peppers -make sure to buy ones that will remain upright when stuffed.
Method

Toss the sweet potatoes with the brown sugar and vinegar. Bake for 45 mins until tender. Set aside to cool.

Chop the shallots tomato and jalapenos. Fry with a little butter until softened in a small pot.

Add the beans, beer and lime juice to the small pot. Cook on medium heat for 25 mins.

Remove the skin and dice the chorizo. Pan fry for a few mins and set aside.

Deseed the serranos and dice.

Mix the chorizo, bean/beer/shallot /Serano, and sweet potato.

Stuff your bell peppers. Place a little of the cheese on top of the mixture.

Grill peppers on moderate coals.

 

Four Cheese Stuffed Peppers

  • 4 – 6 small to medium bell peppers
  • 1/2 cup mozzarella, shredded
  • 4 oz. herbed goat cheese
  • 1/2 cup ricotta cheese
  • 1/4 cup Parmesan cheese, grated
  • Salt and pepper to taste

Blend the ricotta goats cheese, mozzarella, and parmesan. Add salt and pepper to your taste.

Cut off the top and remove the membrane and seeds from the peppers.

Stuff each pepper with the cheese mixture

Replace the top of the peppers holding them together with a toothpick.

Place the peppers on the grill on indirect heat turning with tongs occasionally.

Cook until the peppers blister and the cheese filling has melted.

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