Twice now Stuffed Peppers has been on my weekly dinner menu. Twice now, I have decided to make something different with the ground beef because I did not want to turn the oven on and heat up the house for an hour. To solve this problem, I decided to try to make the peppers on the grill. I thought 350 on the grill is the same as 350 in the oven, right? Right!
So I prepared these babies wrapped them up in foil and cooked them indirectly on the grill. It takes about the same time 45 minutes or so but I’m not heating up the house! And you can really get creative if you add some mesquite or hickory wood in a little foil bowl or in a little foil wrapping, and add a whole other flavor to the mix (Note to self, try that next time).
1 1/2-2lbs lb. ground beef (or a mixture of beef and pork, heck even try turkey)
1/2 cup ketchup
1/2 cup minute rice
1 egg, scrambled
1 Tablespoon Worcestershire sauce
4 bell peppers (green are my favorite)
1 Tablespoon soy sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon sriracha (or any hot or chili sauce)
Mix the ground beef, ketchup, rice, egg and Worcestershire sauce in a bowl.
Wash the peppers, then cut the peppers in half lengthwise. Remove the stems, seeds and veins.
Stuff the peppers evenly with the meat mixture.
In a separate bowl mix the ketchup , Worcestershire, soy sauce and chili sauce together. Pour the sauce over the top of the meat.
Wrap the peppers in foil and heat the grill to 350 degrees. Turn off one burner in the middle of your grill and place the peppers over that burner so that the flame is not directly under the peppers. Keep the grill temperature at 350 and cook the peppers for about 30-40 minutes or until the internal temperature measures 160 degrees.
This is what it looks like when you open the foil and they are done…YUM!
That is it! Not so bad right?