I know a lot of people who don’t like peppers. I’m shocked by these people. Maybe if they hid all kinds of yumminess in the peppers, like I do with these, they would like them? Because in this recipe, really, the peppers primary job is to hold all the filling inside. AND it’s low carb, for those who care. But I guess the rice cancels the low carb out…hmmm.
Good luck with that, low carb people. I don’t know how you live your life on that diet – but props to you.
My mom used to make stuffed peppers when I was younger, but I remember not liking them much. I’m pretty sure there were a few reasons behind that, such as:
A. I was young and still developing taste buds
B. She only filled it with other veggies
C. They weren’t grilled. The smoke makes the peppers take a completely new flavor almost like roasted peppers.
In case you haven’t noticed, I am really trying to persuade those who don’t like peppers to like them. I really would like to understand your viewpoint, pepper haters. What is it about these sweet crunchy vegetables you don’t like? Are they too tasty? Too full of flavor? Please explain it to me. And if you can’t explain it to me, then try this recipe!
If nothing else, make them because they’re just so pretty. I would love to hear a comment from someone who had a party and made this tasty dish solely to dress up your platters. They really do. And I REALLY think that when you finally give in to the peer pressure and take a bite, you’ll be pleasantly surprised.
Smoked Stuffed Peppers
- 1 leftover spicy sausage link cut into small little pieces
- 3 mushrooms diced
- 1 cup of cooked rice
- 2 cloves crushed garlic
- 1/2 cup of onions diced
- 1/2 cup panko breadcrumbs
- 1/4 cup parmesan cheese
- 1 tablespoon fresh basil torn into pieces
- salt and pepper
- 3 - 4 sweet bell peppers
- Slice the top off the bell peppers. Take out the seeds and put aside.
- Mix the rest of the ingredients, until it is mixed well.
- Spoon the filling into the peppers until it reaches the top of the pepper.
- Cook peppers indirectly at 250 degrees for about a 1/2 an hour, or until the peppers are soft.
- **You don't HAVE to grill these to completion if you don't want to. If you don't have that much time to give the peppers on the grill, give them as much time as you can, then finish them in the oven. They will still retain that wonderful smoky flavor!