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Grilled Stuffed Peppers
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In “New South Grilling,” Mississippi chef Robert St. John shows how to add a smoky outdoor flavor to a homey favorite. Don’t worry if the peppers char -- this only heightens the flavor. Although the recipe didn’t call for it, we suggest turning them occasionally so that the peppers cook somewhat evenly.
Hands on time: 30 minutes Total time: 1 hour Serves: 6
Ingredients:
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1 tablespoon bacon fat (or vegetable oil)
1 cup small diced yellow onions
1 teaspoon Steak Seasoning (recipe follows)
1 teaspoon kosher salt
2 tablespoons granulated sugar
1 teaspoon freshly ground black pepper
2 teaspoons finely minced fresh garlic
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon dried thyme
2 tablespoons tomato paste
1 egg, slightly beaten
1 1/2 pounds lean ground beef
1 (28-ounce) can diced tomatoes, drained very well, big pieces chopped
6 large bell peppers, tops and seeds removed
FOR STEAK SEASONING:
1/2 cup Lawry’s seasoned salt
3/4 cup freshly ground black pepper
1/4 cup lemon pepper seasoning
2 tablespoons each garlic salt and granulated garlic
1 tablespoon onion powder
Instructions:
In a small sauté pan, heat the bacon fat or oil over medium heat. Add onions, Steak Seasoning, salt, sugar and pepper and cook 3 to 4 minutes. Add the garlic, basil, oregano and thyme and cook 1 minute. Stir in the tomato paste and cook 4 to 5 minutes, stirring constantly. Remove mixture from the heat and transfer to a large mixing bowl. Allow to cool completely. Once the mixture has cooled, mix in the egg, ground beef and drained tomatoes. Fill each pepper with the ground beef mixture.
Prepare the grill. Set peppers upright on grate over indirect medium heat, cover, and cook 10 or 15 minutes until mixture begins to set and bottom scorches slightly. For a more even char, turn on sides every 5 or 10 minutes until cooked through, 30 to 40 minutes total. Remove from the grill and serve.
For steak seasoning: Combine Lawry’s seasoned salt, freshly ground black pepper, emon pepper seasoning, garlic salt and granulated garlic, and onion powder. Mix well; store in airtight container. Makes 1 1/3 cups.
— Adapted from “New South Grilling,” by Robert St. John (Hyperion, $29.95)
Prepare the grill. Set peppers upright on grate over indirect medium heat, cover, and cook 10 or 15 minutes until mixture begins to set and bottom scorches slightly. For a more even char, turn on sides every 5 or 10 minutes until cooked through, 30 to 40 minutes total. Remove from the grill and serve.
For steak seasoning: Combine Lawry’s seasoned salt, freshly ground black pepper, emon pepper seasoning, garlic salt and granulated garlic, and onion powder. Mix well; store in airtight container. Makes 1 1/3 cups.
— Adapted from “New South Grilling,” by Robert St. John (Hyperion, $29.95)
Nutrition:
Per serving: 432 calories (percent of calories from fat, 56), 24 grams protein, 24 grams carbohydrates, 3 grams fiber, 27 grams fat (11 grams saturated), 123 milligrams cholesterol, 977 milligrams sodium.
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