Cajun-Style Stuffed Green Peppers

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Cajun-Style Stuffed Green Peppers
Recipe Type: Appetizer, Side, Main
Author: Grill Dome Admin
Cook time: 10 mins
Total time: 10 mins
A bit of a Cajun twist on the classic hamburger & rice stuffed green pepper. Andouille sausage, Cajun seasoning and New Orleans red gravy make for a comforting meal. For another layer of flavor, smoke these peppers over apple wood or BBQr’s Delight Savory Herb pellets.
Ingredients
  • 4 large green bell peppers
  • 3 tablespoons olive oil
  • 1/2 cup diced yellow onion
  • 1/2 cup diced green pepper
  • 2 cloves garlic, minced (about 1 teaspoon)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 tablespoon Cajun spice (Link)
  • Cracked black pepper and kosher salt to taste
  • 1 cup uncooked long-grain white rice
  • 2 cups chicken stock
  • 1 (8-ounce) link Andouille sausage, casing removed and finely diced
  • 1/2 pound ground beef
  • 1 – 2 cups New Orleans Red Gravy (Link)
  • 2 chunks apple wood or 1/2 cup BBQr’s Delight Savory Herb or pecan pellets
  • 1 cup shredded Monterey Jack or Pepper Jack cheese, divided
  • 2 tablespoons freshly chopped parsley
Instructions
  1. Prepare the red gravy as directed in the linked recipe.
  2. Bring a large stockpot half-full of water to a boil over medium high heat. Prepare an ice bath by dumping a 1 or 2 trays of ice cubes into a large mixing bowl half-filled with cold water. Cut the tops off of the green peppers, about 3/4-inch from the top, and reserve. Remove the seeds and veins from the peppers. Put the peppers into the boiling water and blanch for three minutes (timing once the water returns to a boil.). Carefully remove the peppers, drain, and plunge into an ice bath to stop the cooking process. After the peppers have cooled, remove them from the ice bath and drain on a clean kitchen towel.
  3. Dice the reserved green pepper tops which should yield about a cup of diced green pepper. Measure 1/2 cup diced green pepper and set aside. Reserve remaining 1/2-cup for the red gravy.
  4. In a 2 1/2-quart saucepan, bring the chicken stock to a boil over medium heat. Add the rice, stir, and return to a boil. Reduce the heat to medium low, cover, and cook the rice about 20 minutes or until done. Remove from heat and cool to room temperature.
  5. Heat the olive oil in a large skillet over medium heat. Sauté the onion and green pepper until the onion is translucent, about 5 minutes Stir in garlic, and season with oregano, basil, Cajun spice, black pepper and salt. Add the ground beef and cook until the meat is well-browned, about 8
  6. minutes. Add the Andouille and cook another couple of minutes. Remove from the heat and drain meat mixture in a colander.
  7. In a large mixing bowl, combine the meat mixture with the rice. Add the parsley and about 1 cup of the red gravy. Stir well to incorporate all the ingredients. Place the peppers upright in a lightly greased smoker-safe casserole dish (or a disposable aluminum pan). Spoon the stuffing mixture into the peppers. Ladle remaining red gravy over the peppers and top with 1/2-cup of the cheese.
  8. Serve with tossed salad, glazed carrots, and hot French bread.
Notes

Recipe Submitted by: Mike Stines (Grill Dome Community)

 

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