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.
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.
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.
spradfam 1y ago
JStoley 1y agoNice 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!
Mrsswill 2y agoI 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!
jqstar77 2y agoTasted great, I used a bay leaf instead of saffron which the rice came out still with that depth I assume we're going for.
koz3a 2y agoit was delicious ,i used green and red and yellow bellpeppers they tasted wonderful .
clyhub 2y agoCan't wait to try this. Great recipe!
tep4jc 3y ago
imdequeen 3y agoGotta try this!
BigTeddyReg 3y ago
nicolegory 3y agoYummy! Think next time ill add a little more salt.