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Found 5 results

  1. MAHI-MAHI STUFFED BELL PEPPER A picture journey.. Good Eats Dig In! Kamado Grilled Mahi-Mahi Cube the Chilled Fish Par-Boiled Bell Peppers Steamed White Rice Flavorful Homemade Tomato Sauce Gently Mix the Filling Stuff the Peppers Top with Sauce & Cheese Cook Indirect on Big Joe Last Look
  2. I found and modified this recipe from the book "Guy on Fire" by Guy Fieri. Between the Andouille, roasted Jalapenos, and flavor from the pimento and corn, you can't go wrong with this! I guarantee you can't eat just one! 2 Links Andouille sausage Kernels from 1 large ear of corn Kosher salt Fresh ground black pepper 6 Medium Jalapeno peppers, halved lengthwise, seeds and ribs removed 2 oz. Cream cheese, softened 1 Tbsp. Mayonnaise 4 oz jar diced pimento peppers, drained 1 1/4 cup shredded extra sharp cheddar cheese 1/4 tsp. garlic powder 1/4 tsp. smoked paprika 1/2 tsp creole seasoning Preheat grill to 350° F with no heat deflector. Add wood chunks if desired. Finely dice Andouille sausage and place in large saucepan over medium heat. Brown for 8-10 minutes while continuing to break up pieces with a wooden spoon. Using a slotted spoon, remove sausage from the pan. Reserve oil in pan. Add 1 tbsp of oil to the saucepan and saute the corn kernels until slightly charred, about 10 minutes. Season with salt and pepper to taste and set aside to cool. Lightly oil the peppers, and place cut side down on the grill. Cook until the flesh is marked and slightly softened, 3 to 4 minutes. Remove peppers from the grill, setup grill for indirect heat. In a medium bowl, combine cream cheese, mayonnaise, pimentos, 1 cup cheddar cheese, garlic powder, paprika, creole seasoning, 1/2 tsp. salt, and 1/2 tsp pepper. Add the corn and Andouille and mix to combine. Spoon approximately 1 tbsp of the mixture into each pepper half. Sprinkle the remaining cheese on top. Place peppers on the grill until tender, about 12 minutes. Carefully remove from the grill and serve right away.
  3. I saw this made by a guy named Al Czervik (aka Mongo) from another site and have wanted to make them ever since. My filling is a little different than his but has everything his had plus some more. Here are most of the ingredients for the peppers, filling and the rice: Started out making up some Mexican Rice by first soaking the rice for 15 minutes. I then cut up some onion, bell pepper and got out some 4 veggie blend to add to the rice. Sautéed the onions and pepper until they started to sweat. Then added the 4 veggie blend and cooked it for 5 minutes. Now I added the drain rice and cooked this until some of the rice just started to brown. I then added this to my rice cooker that had 1 tbsp. of OO, 1 tbsp. of Tapatio hot sauce, 1/2 cup of Clamato Picante juice, 1 1/2 cups of chicken broth and 1 tsp. of salt waiting for it. Here are the results While the rice was cooking I started making up my filling. I cut up some onion slivers and started to sauté them. Throw in some diced potatoes. While they are cooking I start to roast my poblanos. (To give them a head start) More ingredients for the filling. Added another 1/2 of onion slivers. Beans, corn the Cochinita and finally a can of Diced Hatch Chilis. The Poblanos are just starting to blister so it’s time to take them off and bring them and the filling inside. Now I cut off the top of the Poblanos and seed them. I put some of the rice in a bowl and mixed it up with some of the cooked filling And then stirred in 6 oz. of cream cheese. (In 2 oz. batches) Add some rice to the bottom of the Poblanos. And now the filling on top of the rice. Now I place them into an oiled pan And put them on my kamado. (At 350 degrees) Direct side for a few minutes and then over to the in-direct side. Here is what they look like after 30 minute. I sprinkled some Kirkland Mexican 4 blend cheese on top and cooked for another 5 minutes. Here it is plated with some tortillas, rice, beans, pickled onion and a Sierra Nevada Golden IPA. Here’s a shot after the first bite. And here is the Money Shot below. Muy Delicioso! It tasted like a cross between an ABT, an Enchilada and a Chile Relleno. I will definitely be making these again. Thanks for looking.
  4. Here's a great recipe for stuffed peppers for you to try! These are quick and easy to put together so give them a try and let me know what you think! Kamado Joe Smoked & Stuffed Peppers Ingredients: 4 to 5 bell peppers, topped and seeds removed 1 pound lean ground beef (or ground turkey) 1/2 cup diced onion 1/2 cup diced carrots 1/2 cup diced celery 1/2 cup diced mushrooms 3 cloves finely minced garlic 1 (14.5 ounce) can of diced tomatoes, reserving 1/4 cup of liquid 1 tablespoon tomato paste 3 tablespoons fresh parsley 1 tablespoon fresh thyme 1 tablespoon fresh rosemary Salt and pepper to taste 1 tablespoon of your favorite BBQ rub (optional) Sriracha sauce (optional) Cheese for topping (optional) Preheat your grill to 350F and set up for indirect cooking. Combine all ingredients in a large mixing bowl and stuff into your peppers. (you may do this in advance, cover the peppers, and refrigerate overnight if you wish.) Place the stuffed peppers in a baking dish and put on the grill. These should cook for 1 to 1 1/4 hours or until you reach an internal temperature of 160 degrees. With about 15 minutes to go in the cook, top with shredded cheese. Remove from the grill, cool for a few minutes, and serve!
  5. My wife made her wonderful stuffed peppers (utilizing ground turkey.) Roasted these indirect on the KJ...
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