Stuffed pointed peppers with vegetable rub
Recipe
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20 minutes
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25-30 minutes
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45-50 minutes
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4 persons
In contrast to many other rubs, this delicious vegetable rub does not contain sugar, making it ideal for grilled vegetables, from asparagus to Portobello mushrooms. To achieve a great-tasting result, brush the vegetables with a bit of sunflower or olive oil and sprinkle the rub over them. In this case, however, we will use the rub to add flavour to the stuffing for the pointed peppers before we cook them indirectly on the Big Green Egg!
INGREDIENTS
For the pointed peppers
- 4 medium-sized or 10 mini pointed peppers
For the rub
- ½ tbsp coffee beans
- ½ tbsp fine sea salt
- 1 tsp black peppercorns
- 1 tbsp smoked paprika powder (pimentón)
- 1 tbsp cumin seeds
- ½ tbsp mustard seeds
- 1 tsp coriander seeds
- 1 tsp chilli flakes
For the stuffing
- 8-10 mushrooms
- 10 green olives, pitted
- 10 black olives, pitted
- 200 g grated (mature) cheese
PREPARATION
- Ignite the charcoal in the Big Green Egg and heat the EGG, with the convEGGtor, to 180°C. To prepare the rub, finely grind the coffee beans in a coffee grinder. Place the finely ground coffee and the other rub ingredients in a mortar, crush finely and mix thoroughly.
- For the stuffing, finely cut the mushrooms and olives and mix them into the grated cheese. Add 2.5 tbsp of the rub (keep the remaining rub for future use). Cut a strip from the side of the pointed peppers when using medium-sized peppers, or cut the head off the peppers when using the mini variant and remove the seeds. Place the mini pointed peppers in the Jalapeño Grill Rack & Corer Set and replace the head of the peppers, if desired.
- Place the medium-sized stuffed peppers on the Stainless Steel Grid, or place the Jalapeño Grill Rack & Corer Set on the grid. Close the lid of the EGG and allow the peppers to cook for 20-25 minutes until done.
Tip
- Instead of pointed peppers, you could also stuff jalapeño peppers.
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