Chris' Fire Roasted Stuffed Bell Peppers

Chris' Fire Roasted Stuffed Bell Peppers

17 reviews, 4.5 star(s). 76% would make again

Ready in 1 hour 20 minutes

Cooking stuffed bell peppers with "live fire" adds something special to the overall dish, bringing out the sweetness of the pepper and tomatoes.

Ingredients

1 cup Long grain rice
1 3/4 cup Water
saffron threads
2 tablespoon Olive oil
1 ea yellow onion; finely diced
1/2 pound chorizo sausage; casing removed and broken up into small pieces
1 tablespoon garlic; roasted
1/4 cup cilantro or parsley; chopped
1/4 teaspoon Kosher salt
1/4 teaspoon Pepper
3 ea roma tomatoes
1 cup colby jack cheese; (divided in half)
5 ea green bell peppers
8 ounces Tomato sauce
1/3 cup Ketchup
1 teaspoon Worcestershire Sauce
1/2 teaspoon hot sauce

Original recipe makes 5 Servings

Servings  

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 (or oven). Cook stuffed peppers for 30 minutes.

Top with remaining cheese and cook another 15 minutes. Let cool for 10-15 minutes before serving.

Notes

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.

Alert editor   

TIP: Steep the saffron threads in 1/4 cup of hot water. Get the remaining water boiling, add the rice, and then this last 1/4 cup. That way you are not boiling the saffron into oblivion.
swibirun

I like to overstuff my peppers. They are going to settle a bit during cooking.
swibirun

Try to pick peppers (a peck even) that have uniformly shaped bottoms so they will stand evenly on the grill grate.
swibirun

With ranch crusted oatmeal chicken.
NorCaldelight


Mimi1029

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Calories Per Serving: 488 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Recipe Links

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Reviews

Comment or review

spradfam 9m ago

Nice recipe! Extremely versatile and easy to put together. The ingredients pair well with each other. I subbed wild black rice for the long grain, added some spices to mild Italian sausage, and put a bit of corn into the mix. I never would have guessed that ketchup tastes good on stuffed peppers. I had some mixture leftover, so tomorrow I will use it in tortillas. A winner in our family!
JStoley 1y ago

I too replaced the saffron with a bay leaf and didn't blanch the peppers (this time). I didn't notice much difference in whether I blanched them or not. I also didn't have fresh tomatoes, so I added a can as petite chopped tomatoes. The sauce on top makes the meal, but I did add a little ketchup to the rice mix, since with previous times, the rice by itself seemed a little bland. Great dish! Thanks!
Mrsswill 1y ago

Tasted great, I used a bay leaf instead of saffron which the rice came out still with that depth I assume we're going for.
jqstar77 1y ago

it was delicious ,i used green and red and yellow bellpeppers they tasted wonderful .
koz3a 2y ago

Can't wait to try this. Great recipe!
clyhub 2y ago

tep4jc 2y ago

Gotta try this!
imdequeen 2y ago


Yummy! Think next time ill add a little more salt.
nicolegory 3y ago

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