This recipe is adapted from one posted by "Lee2" on the BGE recipe page. I started with large red and green bellpeppers. Cut the tops off and use a spoon to scrape out the inner membranes and seeds. Then I boiled them in water for about 5 minutes to soften the skins.
Now, the stuffing can pretty much be left up to your imagination, but you need a good "base" to hold on the ingredients together. I used about 1 cup of jasmine rice as the base, which I made ahead of time in my rice cooker. While the rice was cooking, I grilled four spicy Italian sausages on the Mini, about 10 minutes a side at 400 degrees with a hickory chunk. I also diced up some onions and, when the sausages were done, I sliced up the sausages and sauteed them in olive oil with the onions until the onions were transparent.
Next, I poured the rice, onions, and sausage into a bowl, and on top of these ingridients I grated probably 1 cup or so of pepperjack cheese. Before it was all either stuffed into the peppers or eaten by my wife, here's what the stuffing mixture looks like:
Now, feel free to add more spices. If I had thought about it, I would have added garlic for sure. After stuffing the peppers, I sprinkled some red pepper flakes, basil, and paprika on the tops, just before taking to the Egg. I fashioned a pan out of foil and then set this foil pan inside a 2" deep round baking pan.
I cooked these peppers on my Small Egg, which I had set at about 375 degrees with two split firebricks sitting directly on the grill grate. I simply set the baking pan on top of the firebricks and closed the Egg. The key here is to have your Egg + firebricks nice and preheated - and, I always preheat to a higher temperature that I'm going to bake at (usually about 50 degrees higher). That way, I can minimize the air opening on the daisy wheel and still maintain my desired temperature in the dome. Minimizing air flow through the daisy wheel helps to create some recirculation of hot air over the top of whatever you're baking, thus making the baking more even.
After about half an hour, these babies were done. Oh, with about 10 minutes left, I sprinkled some additional cheese on the tops of the peppers.
And here's one of the peppers plated with the rest of the meal: pork tenderloin (cooked on the Medium), grilled baby bellas (cooked on Mini), and sauteed snow peas (cooked on the stove):
These peppers were delicious - a definite keeper. They are practically a meal in themselves, though, so beware! I look forward to trying different combinations of stuffings in the near future . . .
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