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–+ servings

Smoked Meatloaf-Stuffed Bell Peppers with Quinoa

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Rett Main Course
Kategori American
serveringsstørrelse 4 people

Ingredienser
  

  • 4 large bell peppers
  • 1 pound ground beef
  • 1 cup cooked quinoa, cooled
  • 1 large egg
  • 1/2 cup panko breadcrumbs
  • 1/2 cup finely diced yellow onion
  • 2 cloves garlic, minced
  • 1/3 cup barbecue sauce, divided
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup shredded cheddar cheese

fremgangsmåte
 

  • Preheat the pellet grill to 275°F. Cut the tops off the bell peppers and remove the seeds and membranes. Set the pepper halves aside.
  • In a large bowl, combine the ground beef, cooked quinoa, egg, panko, diced onion, minced garlic, 2 tablespoons of the barbecue sauce, smoked paprika, salt, and black pepper. Mix gently until just combined.
  • Divide the meatloaf mixture evenly among the bell peppers. Set the filled peppers upright in a grill-safe pan, leaving a little room between them.
  • Place the pan on the grill and smoke until the filling reaches 160°F in the center, about 1 1/2 to 2 hours. Check the temperature with an instant-read thermometer.
  • Brush the remaining barbecue sauce over the tops of the filling. Sprinkle the cheddar over each pepper and continue cooking for about 10 minutes, until the cheese melts.
  • Carefully remove the pan from the grill. Let the peppers rest for 5 minutes before serving.

merknader

Use peppers with flat bottoms so they stay upright as they cook, or nestle them close together in the pan for support. If the tops brown before the filling reaches 160°F, loosely cover the pan with foil for the rest of the smoking time.
Course: Main Course
Cuisine: American
Equipment: Pellet Grill, Grill-Safe Pan, Large Mixing Bowl, Instant-Read Thermometer