Friday, July 13, 2012

Fire Roasted Stuffed Bell Peppers - Cheater Version

The stuffed mini pepper kabobs that I made the other day made me crave stuffed bell peppers, one of my childhood favorites.  My usual recipe is a little more drawn out but I took some short cuts on this one.  You could also do this in your kitchen using your stove top and oven but you won't get the extra flavor of fire roasting.  Unless you catch your oven on fire.....

Fire Roasted Stuffed Bell Peppers - Cheating Version

  • 5 bell peppers
  • 12 oz Mexican style chorizo*
  • 1/3 cup diced onion
  • 3 cups cooked Mexican rice*
  • 1/3 cup ketchup
  • 1 Tbsp Worcestershire sauce
  • 3/4 tsp Grill Mates Fiery 5 Pepper Seasoning
  • 1/2 tsp dried oregano
  • 1 1/2 cups shredded Manchego cheese
  1. Preheat a charcoal grill to 350f (medium heat).  I added two chunks of mesquite wood.
  2. Par-cook the peppers.  Cook over direct heat about 1 minute per side and then place in a covered bowl for 5 minutes.* 
  3. Brown the chorizo in a skillet, adding the onions about 3 minutes after starting the beef.  
  4. Add the chorizo and onion to the cooked rice.  Add one half of the cheese and stir the whole mixture together.
  5. Slice the top of each pepper off and remove seeds.  Fill with the rice mixture.  
  6. Mix the ketchup, Worcestershire sauce, Fiery 5 Pepper, and oregano together.  Spoon over the top of the stuffed peppers.
  7. Use an indirect heat set up to roast your stuffed peppers for 30 minutes.
  8. Top the peppers with the remaining cheese and cook another 10-15 minutes until the cheese is melted.
  9. Remove, let cool for 5-10 minutes before serving, they will be hot.
  • Mexican chorizo - this is the raw style, not the cured Spanish chorizo.
  • I used a packaged mix, one of my cheats.
  • Peppers - You aren't trying to char and blister the skin off of the peppers here like you would normally.  You are just trying to pre-cook them a little bit so they'll be tender at the end.
The Fiery 5 Pepper adds a punch to the glaze.

Have everything ready because it goes quickly during prep.

Manchego - This briny hard sheep's milk cheese is nicely suited with the chorizo.  If you can't  find Manchego, you could use monterey jack cheese instead.

Grilling on a skillet.  Skillereting?  Grilleting?

I cooked mine in a stoneware pan, those are ideal for indirect grilling.

Cover liberally with the cheese. 

I served them with slices of seasoned avocado. 

Grill Mayor of 2012
How would you like to be named as the Grill Mayor of 2012?  Food Network is currently running a contest in which you can been named Grill Mayor AND win this great prize package:

o   Grand Prize: 2 trips to New York City for winner and a guest 
o    2 nights first-class hotel accommodations
o   $100 Food Network gift card
o   Food Network Grilling Cookbook
o   Omaha Steaks grilling kit
o   Assortment of Grill Mates products
o   Dinner for Grand Prize Winner and one guest at a Food Network’s chef restaurant in New York City
o   Two VIP access passes to a premiere New York City BBQ Festival 
o   Tour of the Food Network kitchens in New York City

So how do you get elected to Grill Mayor?  Simple.  You go to the Food Network contest entry page and submit your best grilling tip or piece of advice.  Entries must be 100 words or less and include a picture of your tip in action.  See the contest rules for official stuff but the contest runs through July 31, 2012.  Good luck!

Also - don't forget to join me at the Grill Mates Grillerhood for fun stuff from McCormick.  I just downloaded a hot grilling wallpaper for my laptop:

I know, I'm a dork.  They also have ring tones, recipes, and other stuff each week, check it out.

[Standard Disclaimer] I have received compensation for this post from representatives of McCormick Grill Mates.