What’s Cooking? Stuffed Peppers

On my last post I shared pictures of my large harvest of peppers.  After hours of cutting and storing peppers, it was lunchtime and I was hungry.  With a large bowl of fresh peppers ready for stuffing, I knew what meal I was going to fix for my family: grilled stuffed peppers.

Preparations:
First I cut the peppers in half, removed the seeds, washed and placed them on a towel to dry.

Next, I placed a pound of ground meat (I actually used ground venison) into a bowl.  Use your choice of ground beef, pork, or chicken.

Then, season according to your taste.  I usually add about a teaspoon of salt, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, and ¼ teaspoon of red pepper.

After mixing the seasoning into the ground meat, I added ½ cup of cheese.  Use your favorite cheese.  I usually use mozzarella or my favorite: pepper jack.  Today I did not add an egg, but sometimes I add a raw egg into the meat and cheese recipe.  Finally I mixed all the ingredients together and stuffed this  mixture into the peppers and drizzled olive oil on both sides.

Cooking:
Although you can place the peppers on a baking sheet and bake in the oven, my favorite way to cook them is on my gas grill outside.  After the grill (or oven) has reached 350 degrees Fahrenheit, I place aluminum foil on the grill and add the stuffed peppers.   When the peppers begin to soften, I flip to the other side.  I continue cooking and flipping a couple of times until cooked.  Then I top the cooked peppers with a little more cheese, allow it to melt, and remove the peppers from the grill.

Serve:
Although you can make this a meal by itself, I served mine with baked beans, green beans, and cauliflower mash.  I will share the recipe for cauliflower mash on my next post.

–Penny