Looking for an easy, cost effective, and delicious way to appease your pepper loving guests? This one will do it! The creamy queso rice, salty and spicy chorizo, and the fresh bell pepper are the perfect vehicle on the grill to soak up that popping smoky flavor! I love grabbing these peppers fresh from the garden. You can beat your kids but you can NEVER beat your own organically grown vegetables. I’m joking! Organic meat is better…
Grilled and Creamy Stuffed Bell Pepper
- 5 Bell Peppers
- 4 Cups Monterey Jack Cheese
- 1lb Chorizo
- 2 Packs of Knorr’s Rice Sides – White Cheddar Queso
- 1 tblspn Ancho Chili Powder
Brown your Chorizo and drain the fat. Cook your rice following the instructions. If you cannot find this specific brand, use your favorite cheesy rice pack. They only take about 7 minutes and work well with this recipe. Add in 2 cups of Monterey Jack Cheese, your Ancho Chili Powder, and Chorizo. Mix thoroughly.
Cut the tops off of your Green Peppers and make sure all of the seeds and ribs are removed. Generously stuff each pepper with your rice and chorizo stuffing. This ain’t no sissy pepper.
Setup your grill for indirect heat. Let your grill heat up to about 350 and then place your peppers on the opposite end of the grill, away from the coals. If you are using gas, only turn the burners on one side/half of your grill, placing the peppers on the opposite end. Close your grill lid and let it work it’s magic!
After about an hour: **MAGIC** **POOF** A PURPLE UNICORN? No! Your peppers – and they will look like this! I used a smoke pack (which you can read the “how to” in my tips section) for that added smoky flavor, but it’s not necessary…if you’re a wimp!
Add your remaining cheese to the tops of the bad boys, close the grill, and let that beautiful cheese melt! (I just had the “Roll that beautiful bean footage” line go through my head)
Hey – you’re a pro now! Remove from the grill, serve, and Uncle Charles will never make fun of your cooking again!