grilled stuffed peppers

Have you been grilling much this summer?

Even though we purchased a brand new gas grill this year, I have to admit that I have not. Sure, the usual stuff makes it on there during a cookout-burgers, a beautiful piece of salmon, the occasional hotdog; but even that happens more infrequent since I’ve joined the farm co-op.  I’m only just starting to venture into the world of grilling things other than meat.  This recipe combines the best of both worlds.  Beautiful green peppers, charred slightly tender and flavorful from the grill with a meat stuffing.

Both my sausage and my beef were from my local farmer.

grilled stuffed peppers

1/2 pound breakfast sausage, ground or links with casing removed

1/2 pound ground beef

1 cup cooked brown rice

2 eggs, beaten

1/2 cup minced fresh parsley leaves

1/2 cup minced onion

1/2 tsp salt

1/4 tsp ground black pepper

1/8 tsp cayenne pepper

3 green peppers

Combine the sausage, ground beef, rice, eggs, onion, parsley and spices together in a bowl.  Cut the peppers in half through the stem and remove seeds and membranes.  Fill each pepper with meat mixture.  Mound the meat no more than 1/2 inch over the top edge of each pepper.

If you own a gas grill, turn burner(s) on medium only on one side of the grill.  If you use charcoal, build a fire off to one side.  Cook pepper side down on the cooler side of the grill until the pepper is charred and soft, about 15 minutes.  Turn the stuffed peppers over and cook on the hotter side of the grill for about 5-10 minutes until browned and cooked through.