Stuffed peppers
Recipe
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20 minutes
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45 minutes
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65 minutes
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6 persons
Want to make an easy and filling meal on your Big Green Egg? Then light the charcoal in your kamado for these stuffed peppers. The recipe is easy to make and the result is incredibly delicious! The filling includes onion, garlic, corn, kidney beans and minced meat. So, it’s also stuffed with healthy nutrients. Delicious comfort food that you can eat for lunch or dinner.
INGREDIENTS
Peppers
- 3 red peppers
- 3 yellow peppers
Filling
- 2 onions
- 1 clove of garlic
- 150 g corn
- 100 g drained kidney beans
- 1 tbsp butter
- 500 g minced beef
- 1 tsp onion powder
- 1 tsp smoked paprika powder
- 1 tsp Madras curry powder
- 1 tsp ground cumin seed
- 1 tbsp tomato purée
- 1 tbsp flour
- 150 ml tomato juice
- 150 g mozzarella
Garnish
- 3 sprigs of parsley
IN ADVANCE
- Light the charcoal in the Big Green Egg and heat with the stainless steel grid to a temperature of 220°C. While the temperature is rising, place the skillet (Ø26 cm) on the grill to preheat it.
- Meanwhile, for the filling, peel and chop the onion and garlic. Drain the corn and kidney beans. Cut off the tops of the peppers and remove the seeds; save the tops of the pepper.
METHOD
- Melt the butter in the skillet. Add the minced meat and fry until crumbly and brown.
- Stir the onions and garlic into the mince and fry until the onion is translucent.
- Stir the spices and tomato purée into the mince mixture and cook for about 3 minutes to reduce the acidity of the tomato purée.
- Stir in the flour and cook for about 2 minutes.
- Add the tomato juice, the corn and the kidney beans to the skillet, add salt and pepper to taste and stir well. Spoon the filling into a bowl and wipe the skillet clean.
- Spoon the filling into the peppers and place them in the skillet. Tear the mozzarella into pieces and divide among the peppers. Put the lids back on the peppers. Remove the grid, place the convEGGtor in the EGG and put the grid back. Place the skillet on top, close the lid of the EGG and roast the stuffed peppers for about 25 minutes.
- Remove the skillet with the peppers from the EGG and place on a heat-resistant surface on the table or put a stuffed pepper on each plate.
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