Thanks gents, I appreciate it. I was back off to the Kitchen after posting these pictures to honor my wife's birthday dinner request. So I wasn't able to reply for a bit.
I'm definately not a veggie fan but I'll take two please!!!
I'm with you Bill. I am NOT a stuffed pepper fan, despite the fact my mom is known for her great stuffed peppers. This was the FIRST stuffed pepper I would enjoy being served. I am eager to make these again real soon.
Wow!!! That looks great! How long did it take you to prep it before grilling? Dang, another item on my "to do" list.
Since this was my first time, I had to make the Tex-Mex grill seasoning which took less than 10 minutes. This spice mixture is important as it influences the flavor of the stuffing immensely. I went spicy with what I did. Luckily it makes enough to use for several batches or you can use a commercial spice blend. The rest of the prep took another 15 minutes at which point you have the stuffing mixed. The stuffing goes in the fridge for an hour. When it comes out you fry up a small amount to test the seasoning. You then cut the peppers in half and stuff them which is another 10 minutes or so.
So including the trip to the fridge you are looking at about 90 minutes before you are grilling.
Yet another amazing cookout, Jim! You sure got me hungry, big time! Some of the seasonings you used remind me of a pastrami rub. Did you notice any pastramiesque flavor there? How in the world were you able to grill both sides without the stuffing spilling out? Excellent job!
I've brined my own pastrami before and I agree it shares some of the same ingredients, but the predominant flavors didn't really remind me of pastrami. It was very Southwestern with cumin & chili powder being in the forefront. GMTA on the ingredients spilling out. I was a bit surprised when I saw you flipped these things. I ASSumed the author knew more than I did, and it would work. One of the ingredients is egg and there is also wine in there too. The 80 percent ground beef was "sticky" as was the breakfast sausage. The mix was actually very very tacky. This was a warning sign to really really really oil the grill grates really really well. It didn't stick to the grill grate with all of the oiling and I used a spatula over and another under the pepper to flip them both halfway through and when taking them off the grill. Fortunately all went well. I did breath a sigh of relief when they were safely landed on the serving platter. I even got grill marks on the stuffing which gave me a quiet chuckle.