Tuesday, November 24, 2009

Fire Roasted Stuffed Bell Peppers

Sometimes we "live fire" cookers do things on the grill for the same reason that canines lick their nether regions.....because we can. Case in point, the Bacon Explosion that has been all over the interwebs. Why would you wrap bacon in sausage then wrap it in bacon and smoke it? Because we can.

I love grilling, smoking, and roasting things on my Big Green Egg, but I have to admit that sometimes I question, "Why?" when approaching a recipe.

Actually all things considered equal, I love cooking with live fire. So as long as cooking it by fire doesn't distract from the dish, I guess the question is, "Why not?"

Cooking by fire should be considered like any other ingredient. If or how much of it you add to the dish can contribute to or distract from the final product.

Tonight was a perfect example of the "adding to" and how live fire can really complete a dish! The hint of char sweetened the sugars in the peppers, tomato and topping sauce. You could smell the difference as they came off the cooker and the taste was rich.

Chris' Fire Roasted Stuffed Bell Peppers

1 cup long grain rice
1 3/4 cup water
saffron threads
2 tablespoon olive oil
1 ea yellow onion, finely diced
1/2 lb chorizo sausage, casing removed and broken up into small pieces
1 tablespoon garlic, roasted
1/4 c cilantro or parsley, chopped
1/4 teaspoon kosher salt
1/4 teaspoon pepper
3 ea roma tomatoes
1 cup colby jack cheese (divided in half)
5 ea green bell peppers
8 oz tomato sauce
1/3 cup ketchup
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce

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 (0r oven). Cook stuffed peppers for 30 minutes.

Top with remaining cheese and cook another 15 minutes. Let cool for 10-15 minutes before serving.

And now, the footage. Some of the lead characters.

TIP: Steep the saffron threads in 1/4 cup of hot water (from the 1 3/4 c water) before making the rice. Get the remaining water boiling, add the rice, and then this last 1/4 cup. That way you are not boiling out all the flavor of saffron.

Over stuff the peppers, they will cook down some.

My favorite shot of the night. That's just purdy!

While these would work in an oven, the subtle smokiness that these picked up was immaculate. It was definitely worth doing these on the grill.

My mom's stuffed bell peppers where one of my favorite meals as a kid. I've never been able to get that exact same "wow factor". Tonight, I surpassed it.

In my mom's defense....she never had a Big Green Egg :)


  1. Okay, where was this about a month ago when I had a bazillion peppers from my CSA??? Seriously, I think I need to make a schedule for you. Could you please do something squashy soon?

  2. of course we say why not!

    great tip on the saffron. I use it as much I can.

    And, Chris, what amazing photos for this. Very well done.

    Happy Thanksgiving

  3. Fab photos of fab food! Have a great Thanksgiving- somehow I think you're having Green Egg and Turkey....

  4. We like stuffed peppers around here and yours look great. I'll have to cook some like this.

  5. Awesome photos Chris! The peppers look mighty tasty.

    I hope you have a wonderful Thanksgiving.

  6. Oh man! Those look good. The filling sounds fabulous!!! Great photos.

    Happy Thanksgiving!

  7. Green Egg or not, this looks like the best stuffed bell pepper recipe I've ever seen. Gonna have to give it a try. Great photos. Happy Thanksgiving to you and your family Chris.

  8. These look awesome and man you've really got the food porn photography down to a science! I've still been clicking back just to look at the Beef Fillet with Gorgonzola Sauce from the last entry. Your food is a feast for the eyes and almost as satisfying as sitting down to eat it - Ok, I'm lying, nothing could be as satisfying as eating it, but you are really that good!

  9. Take that mom!!!

    These are some damned good looking stuffed peppers. I love the sausage, the cheese, the, well everything. Good work!

    And what's with all the Thanksgiving wishes? Thanksgiving was back in October? Oh wait, forgot you Yanks are late on this holiday. Enjoy!!!

  10. That looks absolutely amazing - YUM!

    Happy Thanksgiving Chris.

  11. Like.... YUM! Those look so good that we even stoped dreaming of turkey for a little bit!
    Happy Thanksgiving!
    Karla & Karrie

  12. Beautiful, and some lovely photos! Happy Thanksgiving to you and yours!

  13. Happy Turkey Day. Does a big Tom fit in the egg?

    But more to the point. You use chorizo a lot. I have trouble buying chorizo. My gut tells me there must be all kinds. Do you know the differences? I am expecially perplexed by the fact that the texture can vary so wildly between some kinds which are very loose and liquid, all the way to very hard like salami. I am sure it has to do with curing... but would love to know more. GREG

  14. Fire as an ingredient - I love it! Excellent photos as well. Happy Thanksgiving to you.

  15. Live fire cook is extremely fascinating...like your stuffed peppers rich and elegant :)



  16. Wow....they look superb. I love the melted cheese and the photo of the saffron...

  17. completely YUM!!! I bet the grilled flavor was fantastic

  18. These look awesome. Too bad it is snowing here in DC. Gonna have to bookmark it and try it when it nicer out.

  19. Did I miss something? Where does the roasted garlic go? I'm just going to add it to the rice/meat mixture. Thanks!

    1. Yes, it goes with the rice and meat mixture. Sorry about that omission!

  20. We made these from your recipe about a month after acquiring our BGE and they have become one of our staple dishes and your book is consistently my goto BGE guide, thank you so much!


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