Growing up I wasn't the biggest stuffed bell pepper fan. This recipe, inspired by Malcom Reed at How to BBQ right, changed that for me and now I love to cook them. You don't have to cook them on the grill. The grill just adds another dimension of flavor. You can cook them in your oven and still have some great tasting stuff peppers. If you are cooking on a grill or smoker, just set your grill up for indirect cooking.
Ingredients:
6 Multi colored Bell Peppers
1 pound Ground Beef
1 pound Italian Sausage
1 Onion diced
16 oz of Mushrooms diced
1 cup of shredded Italian blend Cheese plus 1 cup for extra for topping ( use your fav cheese) I used Monterey Jack and Cheddar in the picture
1 bunch of Flat Leaf Parsley 4 cloves of fresh Garlic minced
1 cup rice (optional if you are doing low carb or Keto)
Directions:
1. Wash and drain your bell peppers thoroughly.
2. Cut the tops off with and remove the stems and any seeds from the inside of the peppers.
3. Dice the onions, pepper tops, mushrooms and set aside.
4. Brown the ground beef and Italian sausage over medium high heat.
5. Season the meat with your favorite greek seasoning. ( I used Cavender's)
6. Once the meat is seasoned and browned, drain and set to the side
7. Sauté the onions, pepper top, and mushrooms in a little olive oil for 3-5 minutes. ( I used avocado oil)
8. Add the garlic and parsley to the pan and continue to cook for 3 more minutes until the vegetables have softened. Add a little more greek seasoning.
8. Fill each Pepper cavity with the stuffing level with the top. This process can be done ahead of time and you can store the peppers in the refrigerator until ready to cook.
9.The smoking process is pretty simple. You’ll need a smoker or grill set up for indirect heat. Bring your smoker up to 300 degrees and add a little wood for smoke flavor.
10. Once the smoker is up to temperature, place the peppers on a wire rack or set them straight on the grill grate. Be sure to balance the peppers, so they don’t fall over during the cooking process.
11. It will take approximately one hour for the stuffed peppers to cook. You want them to slightly brown and begin to get tender, but the pepper itself should still have some texture. You don’t want soggy peppers.
12. At the 50-minute mark, top the peppers with shredded cheese. As soon as the cheese melts, the stuffed peppers are ready to take off the cooker and serve.
13. Smoked Stuffed Peppers make an excellent dinner choice and your family is sure to love them!
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