Stuffed Poblano Peppers With A Grilling Twist

Grilled Stuffed Poblano Peppers

This is also a great recipe that can be made in the kitchen oven when it is to windy outside to control your grill. Like it has been the past few days here.

For the sauce:

  • 1 tablespoon olive oil
  • 1 red onion, diced
  • 1 cup beef broth
  • 2 cups prepared marinara sauce, or other tomato sauce
  • 1 tablespoon balsamic vinegar
  • 1/4 tsp red pepper flakes, optional

For the peppers:

  • 1 pound lean ground beef
  • 1/2 pound Hot Italian pork sausage, casings removed
  • 2 cups cooked aborio rice
  • 1 cup finely grated “real” Parmesan cheese (Parmigiano Reggiano)
  • 1/4 cup chopped parsley
  • 4 cloves garlic, minced very fine
  • 1 can 10-oz diced tomatoes
  • 2 tsp salt
  • 1 tsp freshly ground black pepper
  • pinch of cayenne
  • 4 large red  peppers

Add the olive oil to a saucepan, and lightly brown the onions with a large pinch of salt over medium-high heat. Remove half and reserve for the stuffing. Stir in the rest of the sauce ingredients and bring to a simmer. Pour the sauce into the bottom of a large deep casserole dish. 

If your making the Grilled Stuffed Poblano Peppers on the grill.  Place the sauce off to the side and use it as a finishing sauce.  You will want it to be served hot over the peppers right after they come of the grill.

Add all the filling ingredients to a mixing bowl, along with the reserved onions, and stir with a fork, or your hands, until the mixture is combined.
Tip:  I normally will cook up some of the filling to test the seasoning if I am making this in the kitchen.
If your going to have the grilled stuffed peppers version.  You will prepare and cook the filling mixture prior to stuffing the peppers.
If you would like to have grilled stuffed peppers.  You can mix and then cook all the filling ingredients and then stuff the poblano peppers and then grill them.  This will give you a great smokey taste to the peppers.  And don’t be afraid to char those peppers up.  This to will enhance the flavor greatly.

Grill on medium heat at around 375 degrees F.

Slice the poblano peppers in half lengthwise (but don’t cut all the way through). Remove the stem, seeds and membrane from each pepper. Place the poblano peppers in the casserole dish, and fill each pepper with the stuffing. A little additional cheese can be grated over the top if desired. 

If your making this in the oven cover with foil and bake for 45 minutes. Remove foil and bake uncovered for another 20-30 minutes, or until the peppers are very tender. Exact cooking time will depend on size, shape and thickness of the peppers. Best to let rest for 10 minutes before serving. Serve with the sauce spooned over the top.

If making on the grill place the peppers directly on the grill.  Utilizing indirect heat at around 350 F.  You will want to turn these to ensure proper charing of the pepper.  And making sure the contents of the stuffing is fully warmed.  Serve with the sauce spooned over the top and making sure it is hot also when being served.

These times are based on the use of a charcoal grill.  I utilze a gas grill I try to keep the cover closed as long as possible.  However, keeping a close eye on the peppers so they don’t burn.   It is very tempting to check and see what your making.  Especially if your friends are over and your proud of your accomplishments.  This is also a great recipe that can be made in the kitchen. 
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