Stuffed Pepper Recipe
I recently posted a picture to Instagram of some stuffed peppers I made. Since then I’ve had a few requests for the recipe, so I decided to post the recipe here. I used my Big Green Egg to make these peppers, but you could do the same thing in your oven or on your grill. If you’re using a traditional gas grill you may need to add something (e.g. cast iron pan) in between the burner and baking dish to deflect the heat from the bottom of the baking dish.
Ingredients
6 bell peppers, any color
1 pound ground beef
1/2 pound hot Italian ground sausage
1/2 cup onion, finely chopped
2 teaspoons garlic, minced
1 1/2 cups cooked arborio rice
15 ounce can tomato sauce
1/2 teaspoon Italian seasoning
1 1/2 cups mozzarella cheese, shredded
salt and pepper to taste
cooking spray
Directions
Set the Big Green Egg to 350 degrees for indirect cooking. Coat a large baking dish with cooking spray.
Slice the tops off the peppers and remove the ribs and seeds inside.
Place the peppers cut side down in the baking dish. Add 1 1/2 cups of water to the dish.
Cover the dish with foil and cook for 25 minutes.
While the peppers are cooking, prepare the filling. Heat a large pan over medium heat.
Add the ground beef and season with salt and pepper.
Cook for 5-6 minutes, breaking up the meat with a spatula, until meat is cooked through.
Add the onion to the pan and cook for 3-4 minutes or until softened. Add the garlic and cook for 30 seconds.
Add the pre-cooked rice, tomato sauce and Italian seasoning. Stir to combine. Stir in 1/2 cup cheese and salt and pepper to taste.
Remove the peppers from the Big Green Egg and drain off the water. Turn the peppers over and fill each one with the beef mixture.
Top each pepper with the remaining cheese. Cover and cook for 20 minutes. Uncover and cook for another 10 minutes or until cheese is melted and browned and peppers are tender.
Pro Tip. Using arborio rice in place of white rice in ground pork or beef gives the mixture a creamier texture. Try trading out some of the beef for more hot Italian ground sausage to add more kick.
