Every year i throw out lots of banana peppers. I bought some raw breakfast sausage to try stuffing them with and grilling. How do i do it? Will the meat get done before the peppers get grilled/scorched. Should I use some sort of precooked or smoked sausage instead? Just cut them into little "boats" and fill right?
- Thread starter redtom
- Start date
I've done an alternative to the traditional meat-loaf style stuffing with great success. I use the whole pepper (bell peppers), hollowing it out through the top where the stem goes in. I use either hamburger or chicken (pre-cooked) and mix it with various flavors of rice-a-roni. I use lots of cheese, and sometimes chopped nuts like pecans or macademia nuts. Mix it all into a mush and pack the peppers full. The way I do it makes 6-12 peppers depending on size. I freeze a lot of them and eat them through the winter. About 45 min- 1hr at 425 in a casserole dish and they're not too bad.
For jalapenos, cut them in half, take out the seeds and fill them with a mixture of cream cheese & tuna fish. 400 degrees in an open pan for 20 minutes and they are yummy. I usually put in a little cheese, too. My brother likes them with parmesan sprinkled on top.
For jalapenos, cut them in half, take out the seeds and fill them with a mixture of cream cheese & tuna fish. 400 degrees in an open pan for 20 minutes and they are yummy. I usually put in a little cheese, too. My brother likes them with parmesan sprinkled on top.
SweetFeet
Well-known Member
redtom,
For grilling (or baking) stuffed peppers, I fill with raw meat & rice, chopped onion and a dab of ketchup and seasonings all mixed together - the raw meat juices add a nice flavor compared to precooked meat. Then I cook them in a cake pan covered with tinfoil via indirect heat on grill. Once the meat mixture is done and the peppers are fairly tender, then I put them on the grill grate for a bit to brown them and give them that nice smoked flavor.
I actually do my BBQ ribs the same way: rubbed with seasoning, cooked in apple juice and chopped onion in a covered pan until tender. Then I put them over low fire to brown them and baste with BBQ a couple times on each side.
For grilling (or baking) stuffed peppers, I fill with raw meat & rice, chopped onion and a dab of ketchup and seasonings all mixed together - the raw meat juices add a nice flavor compared to precooked meat. Then I cook them in a cake pan covered with tinfoil via indirect heat on grill. Once the meat mixture is done and the peppers are fairly tender, then I put them on the grill grate for a bit to brown them and give them that nice smoked flavor.
I actually do my BBQ ribs the same way: rubbed with seasoning, cooked in apple juice and chopped onion in a covered pan until tender. Then I put them over low fire to brown them and baste with BBQ a couple times on each side.
Big peppers I split one side length wise, remove the core. Fill with sausage, onions, and cheese. I loosely wrap them back up in tin foil with just a little oil in foil. Grille over low heat until the sausage is done and eat.
You can stuff them with whatever you please.
Rick
You can stuff them with whatever you please.
Rick
My son-in-laws Grandfather used to cook a lot of them. Take the jalapenos, cut the top off, clean the pepper seeds out, fill with cream cheese- wrap with bacon.
He also made a cooker with big washers welded together and put some legs to keep the peppers off the grill. Have to put a toothpick thru them to keep them from flling thru. The son-inlaw, his dad, and his grandfather had several cookers like that that was the size of the grill --- cook 50-60 at a time. We used a jerky shooter to fill the peppers. Much easier than a spoon
He also made a cooker with big washers welded together and put some legs to keep the peppers off the grill. Have to put a toothpick thru them to keep them from flling thru. The son-inlaw, his dad, and his grandfather had several cookers like that that was the size of the grill --- cook 50-60 at a time. We used a jerky shooter to fill the peppers. Much easier than a spoon
old
Well-known Member
- Location
- Camdenton Missouri
I do a salsa/cheese mix in both types of peppers and how I do it is this. I mix cheese like the Valveta and home made salsa then still hot pour it into the peppers then bake them. I try to use bowl so that I can stand the peppers up to hold the cheese mix in. Did some habinoro (sp) for the son not long ago the same way and he loved them
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