Stuffed peppers

[Smilner]

Researching stuffed peppers and I can’t find a definitive answer on indirect or direct heat. Also pan or straight on the grates. Both subjects I’m seeing like 50/50. Anybody have a can’t miss setup?

[TripleB]

Always done stuffed peppers in a pan in the oven. So if on the BBQ, indirect and in a pan. But then again, I rarely make them so what do I know.

[Mosca]

I’ve done them on the BGE, indirect in a Dutch oven. Lid off the Dutch oven.

[Panhead John]

Definitely indirect if doing them on the grill, and in a pan for sure. If one falls over on the grill, you’ll lose a lot of the stuffing, if you stuff the whole pepper, and not halve them. I’ve done some on the grill once and I actually preferred them done in the oven.

[Smilner]

Panhead John what weren’t you digging about your grilled version?

[Panhead John]

When I grill, I almost always use wood chunks, usually hickory. I remember them coming out with too much smoke flavor…so that was probably operator error on my part.

[johnec00]

We do them in the BGE for 20 minutes at 400º indirect. Either on a perforated pizza crisper or in 6x9 Weber drip pans. Directly on grid in real messy.

[Smilner]

Oh dang those look legit!!

[Mosca]

Huh. I’ve always done them standing straight up, with the tops cut off and minced into the stuffing, with a tomato broth surrounding them. I’ve done them Italian style and Southwestern style, like either marinara sauce or taco sauce; both are excellent.

[Purc]

https://youtu.be/C_40O9obZ6E

Meat Church just released this version of a stuffed bell pepper on his Traeger. He put them directly on the grates so I guess indirect. I want to try this Sloppy Joe stuffed peppers and I will go indirect on either the Weber Kettle w/SnS or the Bronco.

[fzxdoc]

Those peppers look great, johnec00 . Thanks for posting the photos of your Seriously Large Stuffed Peppers.

Do you take them up to 165° internal?

Smilner you might like stuffed poblanos on the smoker, stuffed with a southwestern flavored mix of meats (beef and chorizo sausage) etc. I don't cut the poblanos in half, I try to cut off about the top 1/4 lengthwise so I can get a better stuffing-to-pepper ratio. I grill the top bits of the poblanos that have been cut off and chop them up for beans, salsas etc.

Kathryn

[johnec00]

Kathryn,
Thanks for the kind words.

Don't know the IT, but the meat (usually crumbled chorizo or sometimes shredded chicken) is already fully cooked along with cooked rice and various spices. The grilling just melts the cheese and reheats the stuffing.

We've done poblanos as well, but always cut the long way. Prefer these banana peppers though since the poblonos have slight heat (scoville~500) while these have a scoville of zero. We put the heat in the stuffing.

[fzxdoc]

Thanks for the additional details, johnec00 .

K.