If a tender smoky pepper filled with a creamy spicy stuffing is your style, then you definitely should check this one out!
This is a common request I get from my guests, and if you’ve got some good sunshine and a bit of heat – this is sure to keep your guests begging for seconds…and something to drink!
*Of course, all recipes can be scaled down to accommodate for your group size*
Smoky Stuffed Pablano Peppers:
- 14 Pablano Peppers
- 2 lb Chorizo Sausage
- 12 oz of Cream Cheese
- 2 Cups of Monterey Jack Shredded Cheese
- 2 boxes of Zatarain’s Spanish Rice
- 28 ounces of Tomato Sauce
- 3 Cups of Water
Preparing the Stuffing
Brown your Chorizo in a pan on the stove. Drain the grease and set aside.
In a pot, prepare the Zatarain’s rice, following the instructions. I use tomato sauce instead of the diced tomatoes that the box calls for.
Once the rice is just al dente, remove from heat and mix in your cream cheese and browned chorizo. Mix well so all of the cream cheese melts and is incorporated evenly. Taste for salt, as you may need to add a few pinches.
Preparing the Peppers
Lay your Peppers so they sit flat on the counter. Starting from somewhere around the middle of the pepper, cut towards the stem so you end up cutting a hole in the top, while leaving the steam in tact and the pepper can lay flat on its’ side. This allows us to stuff our peppers and set them on the grill without having to worry about losing our filling.
Take a smaller knife and remove the ribs and seeds on the inside.
Take your stuffing and fill each pepper generously, being careful to not burst them.
Setup your grill for indirect heat. If you are using charcoal (what I use and prefer), setup your coals on one side of the grill. If you are using propane, turn on the burners for just one side or one half of your grill, depending on the size. Let your grill heat up to and maintain a temperature of about 350 degrees. I setup a foil pack to smoke some apple wood chips. If you’re unfamiliar with this technique, check my other post that gives you tips for this setup. It’s so easy and will take these to a WHOLE. NOTHER. LEVEL!
Set your peppers on the opposite side of the grill, so no direct heat is under them.
Keep your grill lid CLOSED! Checking periodically is ok, but each time you check you will release your heat and your smoke.
After about 40 minutes open your grill and your peppers should have started to wrinkle. Top each pepper with your Monterey Jack Cheese. Close the lid and cook for another 5-10 minutes to let the cheese melt.
Remove from the grill and let them rest for 10 minutes before serving.