Chris' Fire Roasted Stuffed Bell Peppers
Cooking stuffed bell peppers with "live fire" adds something special to the overall dish, bringing out the sweetness of the pepper and tomatoes.
"SO good. My boyfriend loves stuffed peppers so I made these for him and loved them. Next time I think I'll use more hot sauce AND add some beef. Otherwise, these were AMAZING!"- CindyLouWho73
697 people want to try | 853 have favorited
|1 cupLong grain rice|
|1 3/4 cupWater|
|2 tablespoonOlive oil|
|1 eayellow onion; finely diced|
|1/2 poundchorizo sausage; casing removed and broken up into small pieces|
|1 tablespoongarlic; roasted|
|1/4 cupcilantro or parsley; chopped|
|1/4 teaspoonKosher salt|
|3 earoma tomatoes|
|1 cupcolby jack cheese; (divided in half)|
|5 eagreen bell peppers|
|8 ouncesTomato sauce|
|1 teaspoonWorcestershire Sauce|
|1/2 teaspoonhot sauce|
Chris' Fire Roasted Stuffed Bell Peppers Preparation
Bring water and saffron to a boil, add rice, reduce, cover, and simmer for 18-20 minutes.
Cross cut the tomatoes 1/4 inch on the top and blanch in boiling water for 30 seconds then dump in a bowl of ice and water. Peel skins, quarter and remove seeds. Dice into 1/4 inch pieces.
Cut the top 1/4th off of the bell peppers, remove seeds and ribs. Blanch in boiling water for 3 minutes and then cool in a bowl of ice and water.
Saute the onion in oil for 4-5 minutes. Add the chorizo and cook until just slightly browned.
Mix the rice, chorizo mixture, parsley or cilantro, 1/2 of the cheese, tomato sauce and tomatoes.
Stuff peppers with the rice mixture.
Mix the ketchup, worcestershire sauce, and hot sauce. Spoon over the stuffed peppers.
Preheat your cooker to 325 to 350f indirect heat (0r oven). Cook stuffed peppers for 30 minutes.
Top with remaining cheese and cook another 15 minutes. Let cool for 10-15 minutes before serving.
First made 11/24/09. I added a handful of alder wood chips to the Big Green Egg to get a little smoke in addition to the lump coal.
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