How many times have you heard, "What do you want for dinner?" to which you answer, "I don't know. What do YOU want for dinner?"
That question was answered by the veggie and meat compartments in our fridge this weekend. I'm talking about those two giant red peppers and the two big burgers that have been formed and were waiting go be grilled.
Obviously, the answer is Stuffed Peppers! These are NOT your momma's stuffed peppers. They have a nice spicy bite and a smokey deliciousness you can only get on the grill.
- 2 Large Red Peppers (or three smaller)
- 1/2 - 3/4 pounds 80% Lean Ground Beef (or ground Turkey)
- 1/3 Cup Chopped Onion
- 1 Garlic Clove , minced
- One 6.8oz Package Beef Rice-A-Roni (or rice made with beef stock instead of water.
- 1/4 Cup Ketchup
- 3 Tbls Water
- 2-3 Tbls Hot Sauce (or more, to taste)
- Generous 1/4 Cup of Cheddar or Parmesan Cheese
Cut Peppers in half lengthwise through stem. Remove seeds and membranes. Cook in boiling water for 5 minutes. Remove from water and drain well on rack or paper towels.
While Peppers are boiling, continue on...
Mix Ketchup, water and Hot Sauce together.
In skillet, brown Beef, Onion and Garlic. Drain. Remove from skillet.
In same skillet prepare Rice-A-Roni as directed on package.
Prepare grill for indirect heat OR pre heat oven to 357 degrees (in case it rains)
Mix Rice-A-Roni, meat mixture and cheese. Moisten with some of the ketchup mixture.
Place Peppers, cut side up, in metal baking pan (my wife's square brownie pan works perfectly... that's between you and me)
Level the peppers by placing crumpled foil around the ones that need it, as shown in the picture.
Mound beef and rice mixture into pepper halves. Spoon remaining ketchup/hot sauce mixture over peppers. Sprinkle some cheese on top if you haven't scarfed down the leftovers.
Place in pre-heated grill over indirect heat for 25 to 30 minutes or until heated through. OR tent with foil and place in pre heated oven for the same amount of time. (only in the event of a rainstorm of biblical proportions)