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Stuffed Peppers On The Grill – Redux

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Level: Easy

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Description

Here’s a new spin on a favorite. My wife’s comment about these was, “These are the best thing that you’ve made in a long time.” That’s high praise, but it makes me wonder about everything that I’ve cooked in the intervening “long time”. Oh well … I’m sure she was just over-exaggerating.

Ingredients

  • 2 Tablespoons Peanut (or Canola) Oil
  • 1 whole Medium Yellow Onion, Diced (1 Onion Should Yield About 1 1/2 Cups)
  • 1-½ cup Sliced Crimini ("baby Bella") Mushrooms
  • 1 teaspoon Garlic Salt
  • ½ teaspoons Black Pepper, Ground Fresh
  • 1 Tablespoon Worcestershire Sauce
  • 1 can (14.5 Oz. Size) Diced Tomatoes
  • 1 pound Ground Beef, 80% Lean
  • 1 pound Ground Pork
  • 2 teaspoons McCormick Montreal Steak Seasoning
  • 6 whole Large Red Bell Peppers, Even In Size And Shape
  • 3 cups Grated Pepper-jack Cheese, Divided
  • Fresh Chopped Parsley, For Garnish (optional)

Preparation

Heat a large saute pan over medium-high heat, then add the oil.

Add the onions to the pan and saute them for three minutes, or until barely translucent.

Add the mushrooms, garlic salt, pepper and Worcestershire sauce. Saute for five minutes.

Add the tomatoes and saute three minutes more.

Remove the mixture from the pan into a bowl, set aside and let it cool.

Return the pan to the heat and add the beef, pork and Montreal seasoning. Cook until the meat is lightly browned. Do not drain the liquid!

Remove the pan from the heat, cover, and set aside.

Start your fire and prepare for indirect cooking at medium-high heat (about 350ºF).

While your grill is starting, cut the side or top off of each pepper (cut off about 3/4″), and remove the veins and seeds.

Add the mushroom and onion mixture to the meat, add 1 1/2 cups of the cheese and stir to combine.

Fill each pepper with the filling until it’s just barely mounded over the top of the pepper.

Grill the peppers over indirect heat for 45 minutes.

Then top each of the peppers with an equal amount of the remaining grated cheese and the parsley.

Cook the peppers 15 minutes longer, or until the cheese is nicely melted.

Remove the peppers from the grill to a platter, tent loosely with foil and let them cool five minutes.

Serve and enjoy!

4 Comments

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Linda Lakewood on 11.12.2013

Here I am a year later, and I wanted you to know that my family does love this recipe. Every time peppers go on sale, I make these guys. I needed to make two adjustments to suit our needs: I used shredded pepper-jack yogurt cheese (which actually turned out great), and baked them in the oven (350 for 40 min.) Thanks again for a wonderful recipe.

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Linda Lakewood on 10.12.2012

Patiodaddio, you come up with the best recipes! I’m making this tonight and my family will love it!

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soufflebombay on 10.12.2012

Beautiful photo! Looks like something my husband would adore!

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Patricia @ ButterYum on 10.10.2012

Oh wow, what a great shot! Looks scrumptious!!

One Review

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slaright on 2.27.2013

Loved it!! So easy & delicious, and I only had to use about a handful of dishes/utensils! I also didn’t have any ground pork & I ended up baking as my hubby wasn’t home to start the grill & cooking on a grill scares me :) P.S. I used to live in Idaho – small town named Clifton, I miss it!

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