Ingredients
-
6
Large Green/Red/Yellow Bell peppers
- 1 Lb. Medium Italian Sausage
- 1/2 Lb. Lean Ground Beef (organic)
- 8 Large Green Onions, diced
- 10 oz. Yellow Saffron Rice (pre-cooked) –Substitute White
- €8-16 oz. finely shredded Parmesan cheese (to taste)
- €48 Oz. Tomato Basil Pasta Sauce
- €2 Cups Mozzarella cheese, grated
- €6-8 Large Garlic Cloves peeled and minced.
- €Celery Salt and Fresh Ground 4 color Peppercorns (to taste)
- Extra Virgin Olive Oil (EVOO)
-
Cut tops from peppers and remove membranes and seeds; for more tender peppers, par-boil for 5 minutes and drain
- Pre-cook Saffron Rice per package directions
- Bring BGE to full flame and drizzle EVOO into a Cast Iron skillet on a raised grid and brown the sausage and ground beef EVOO with the green onions, celery salt, garlic pepper and diced garlic and drain.
- Mix Sausage, Beef, onion, rice and parmesan cheese and stuff the peppers with the mixture
- Spoon pasta sauce into 13” baking pan about 1/2-3/4” deep
- Sprinkle 1 cup of Mozzarella cheese over peppers
- Pour remainder of Pasta Sauce over peppers
- Sprinkle remainder of Mozzarella cheese over the top (optional add Parmesean too)
- Remove Grid and 2” fire ring and replace with Plate Setter positioned with the legs DOWN.
- Close lid and stabilize temperature to 350-375 degrees and bake for 45 minutes
Browning the meat, onions, garlic, salt and pepper...
The mixture ready for scooping into the peppers.
Ready for baking...350 degrees for about 45 minutes (till peppers are just past tendercrisp)
My mother's stuffed bell peppers rocked my world as a kid but once I started fire roasting them on the egg, hers pale in comparison!
ReplyDeleteThese look great!
When I make my Mom's Stuffed Green Peppers, I make a meatloaf/meatball type mixture from ground beef, egg, bread crumbs, chopped onion, spaghetti seasonings (including grated parmesan and romano cheese, oregano, a splash of crushed red pepper spice, parsley, garlic (grated or powder) and onion powder, salt and pepper, etc.) to taste. Stuff the green peppers with this mixture (press and fill - meat will shrink as it cooks). In the meantime, I have made a meatless spaghetti sauce (or use jarred sauce - doctoring until tastes like mine with many of same spices added to meat mixture). Place stuffed peppers upright in baking dish next to each other. Spoon sauce over and around green peppers so they are covered with the sauce (or as close to covered as you can get). Start with baking dish covered. Uncover for last 30 minutes. Bake in 350 degree oven until green pepper very soft and meat mixture cooked through (1-1/2 to 2 hours)(may take longer but house with smell incredible). Place green pepper and sauce (and I always make extra meatless spaghetti sauce) over spaghetti. Cover with romano and parmesan. Serve. I have never heard complaints. This was a special dish requested for birthday dinners when we got to ask for anything we wanted.
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