Happy Saturday greetings to you all! Guess what? Guess what? That magnificent solar orb in the sky is blazing bright today over the Pacific Northwest. Not only that, it’s hot, hot, hot!
As such, today’s weather called for an equally dazzling meal. Check out these gluten free babies. I made stuffed peppers on the grill. Not just any ole stuffed peppers ... these babies are overstuffed with all sorts of Mexican style goodies. I’ve actually made gluten free stuffed peppers twice in the past couple of weeks. The first time I made them using ground chicken for the meat portion and I cooked them in the oven. They were terrific. Today, however, I used ground beef and made them on the grill. Grill trumps oven, hands down. One of the secrets that makes this so yummilicious is the cubed cheese in the filling. It makes the most delicious pockets of gooey yumminess! Mmm, mmm, good. Let's begin!These super stuffed peppers are so easy to assembly. I used up bits of this and that that I had handy, and my oh my did hubbyman love these.
Super stuffed peppers on the grill
1 lb ground beef
4 peppers halved and seeded (I used red, green, yellow, and orange peppers)
1 cup or so of leftover cooked rice, cold
¾ cup black beans, rinsed
¾ cup corn
2 tablespoons minced onion
1 cup cubed mont. jack cheese or mozzarella cheese
1 egg beaten with a couple dashes of Worcestershire sauce
2 tablespoons green salsa
2 tablespoons red salsa (can substitute tomato sauce)
Preheat your grill to 400 degrees. Partially fill a large stockpot with water and bring to a boil. Remove from the burner, drop in your pepper halves, and let sit in the hot water for about 3-5 minutes. Remove and drain.
Meanwhile, combine all the other ingredients. Place peppers in a tall sided aluminum pan. I used two pans placing 4 halves in each pan. Over stuff each pepper making sure to fill the pepper cavity completely. The filling shrinks during cooking.
Place a double sheet of aluminum foil on the grill, and put your pan(s) on top of the foil. Pour about ½ cup of hot water into each pan. Close the lid and grill for 50 minutes.
Couple of notes: Placing the peppers in the boiling water for just a couple of minutes prior to stuffing really makes a difference. You know how sometimes the pepper remains too crunchy? Well, this precooking bath really eliminates that. Be careful, though, not to let them sit too long or they’ll be too soft.See what I mean by overstuffed? Yeeowza! Serve with additional salsa, shredded cheese (I used cotija), and avocado. Prepare to hear yummy noises. Oh, and like most recipes here at It's All Gouda, this is gluten free, all the way, baby!
My only regret with these is that Marjie is allergic to peppers. I wonder what other veggies take well to stuffings like this? Any ideas? What’s your favorite stuffed pepper recipe?