Grilling stuffed peppers
I have some great stuffing peppers in the garden and want to cook them on the grill. I suppose the best thing would be indirect heat and I can't really picture the grill and a breading, ala chili rellenos, unless I just use the grill ovenlike with a pan. Anyone have a suggestion? I have people coming over, so I don't really want to experiment, but they are our neighbors and thry won't mind me doing a first time recipe.
You inspired me, since I have an entire bag of baby sweet peppers I bought at Costco last week. Today I bought some bulk hot Italian chicken sausage at Sprouts. I decided to experiment and cut the stems & what little seeds out of eight of the peppers. I then stuffed them with the sausage and put them on my grill, covered, turning once. Since the peppers are small, the chicken sausage filling was cooked by the time the peppers had nice, brown, bubbles on the skin.
I just sliced and ate them, but since the slices stay together so well, I'd love to do these over pasta with probably a simple tomato/basil sauce. As they were tonight, they'd make a great appetizer.
Well, this couldn't have been easier and pretty tasty. I grilled chicken, onions, tomatoes and garlic. Chopped it all together with some cheddar and a bit of mozzarella cheese and just a few breadcrumbs. Seasoned some with ancho pepper and some with chipotle. I cut a slit opposite a suitably flat grilling side and ran the knife half way around the stem end on each side to keep the pepper 'whole'. Very little in the way of cleaning needed. I stuffed them full and threw them on the grill using the technique Val linked. They cooked longer than 30 minutes and I turned the fire on under the peppers for the last five minutes.
I had meant to add a slice of prosciutto that is sitting in lonely splendor in the drawer but forgot. A bit of cured meat would be a good addition to the stuffing.
We started with guacamole and goat cheese stuffed peppadews (I couldn't decide if I was working a theme or overkill, but they were very good). Had cucumber salad and sliced fresh tomatoes for sides then grilled pineapple and ice cream for dessert.
My neighbor said, 'Can we have this again tomorrow?'
NanH...I have not done this but would LOVE to know how this project turns out...sounds soooo great!
Argh! just HAD to google it...here's a method & recipe from Smitten Kitchen that looks very good for starters:
There was another one with a youtube video but that guy just put the peppers into muffin tins and cooked them on the grill with the lid closed...might as well just use your oven it seems to me.
Maybe halve the peppers, clean, stuff the pepper boats, start them on the grill on foil with lid down, finish the last few minutes off the foil? You won't get a crisp on the top of the stuffing, so maybe some grated cheese toward the finish? Of course any meat or shrimp in the stuffing should be pre-cooked. Let us know how it goes. Good neighbors are great experimental laboratory rats.