Cut the tops off of the peppers and clean out some of the innards of the pepper. In a pan, the left over taco meat was warmed and mixed with the pepper innards and some cooked brown rice. Meanwhile, the peppers were placed in a pot of boiling water for a few minutes to soften up. The peppers are then stuffed with the mixture and topped with shredded cheese.
|Taco meat, brown rice, and green pepper innards getting mixed.|
|Quick hot bath for the peppers.|
|Stuffed and ready for the grill.|
I set the grill up for direct cooking at 400º. Everything involved in the pepper is already cooked except the pepper itself. Therefore it does not require much time to get these things done. I put the corn on the egg first for about 20 minutes on the main grate and placed the peppers on the raised grate above it for about 10 minutes and then took both off.
|Getting ready to come off.|
These are very simple and tasty. They look more impressive than they are and can be pretty healthy if you desire (we used ground turkey for the taco meat and brown rice instead of white). Overall they were very good. I have done them before but never on the grill. The grill flavor really added to the overall flavor.
|Cross-section of the pepper with the corn. |
I ate mine with a little sour cream and some taco sauce.