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.
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|Serving Size: 1 Serving (460g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 245 (51%)|
|Amt Per Serving||% DV|
|Total Fat 27.2g||36 %|
|Saturated Fat 11.5g||58 %|
|Monounsaturated Fat 11.8g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 61.4mg||19 %|
|Sodium 1211mg||42 %|
|Potassium 926.2mg||24 %|
|Total Carbohydrate 38.4g||11 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 33.4g|
|Protein 21.3g||30 %|
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Calories per serving: 476
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