Grilled Stuffed Bell Peppers

These peppers are fantastic. I took a great recipe from Cajun Delights and put in a few changes.


I grilled these on my Weber Performer. You could use an oven instead if you want.

Makes: 4 large peppers (or 6 medium)
Prep time: 15 minutes
Cook time: 1 hour
Printable Recipe

Ingredients:

• 4 large or 6 medium bell peppers, any color
• 1 lb Italian sausage (can substitute ground beef)
• 1 medium white onion, chopped
• 1/2 green bell pepper, chopped
• 1 14 1/2 oz diced tomatoes, drained (I used hot Rotel)
• 1/2 cup mushrooms, chopped
• 2 cloves garlic, minced
• 1/2 cup fresh parsley, chopped
• 1 jalapeño, seeded and chopped
• 1 T Cajun seasoning
• 1 T Worcestershire sauce
• 2 small cans tomato sauce
• Hot sauce
• 1 cup cooked rice
• 2 T olive oil
• Shredded cheese (I used queso blanco)

1. Cut tops off of the peppers. Remove seeds, rinse.

2. Brown sausage in a large skillet. Remove to a paper towel-lined plate.

3. Add onions, green bell pepper, diced tomatoes, mushrooms, jalapeño and garlic to the skillet and cook for 10 minutes, stirring often.

4. Add in the Worcestershire sauce, cans of tomato sauce and Cajun seasoning and mix. Simmer for 15 minutes, stirring occasionally.

5. Add hot sauce to taste (you won't need much if you use hot Rotel instead of regular diced tomatoes). Add in the rice and mix.

6. Brush peppers with oil inside and out. Fill with meat mixture. Transfer to a grill and cook over indirect heat (300 - 350 F) for 30 minutes.

7. Sprinkle tops with cheese and grill another 5 minutes or until the cheese is melted.