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Hot & Saucy Stuffed Sweet Peppers

We got some pretty sweet peppers and Ken wanted them spicy, too. So Patti stuffed them with spicy, hot sausage and Spanish rice made with spicy hot V8 juice instead of water. Cooking them on our Pacific Living Outdoor Oven we knew they would be baked right, because it reaches the exact temperature you want and holds it throughout.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Pacific Living Outdoor Oven but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

We used some of Lumberjacks new “Mexican Heat” wood pellets. Mexican Heat is a wood pellet that has Red pepper chili powder mixed right in it. The red pepper chili powder is a pungent, hot chili powder with a strong bite and the flavor intensifies as it is cooked. I love the Southwestern flair it adds to all of your cooking.

Hot & Saucy Stuffed Sweet Peppers

Prep Time: 20 minutes
Cook Time: 30 minutes at 350 degrees (177c)
Grill: Pacific Living Outdoor Oven

Pellets: Lumberjack Mexican Heat

Ingredients: Hot & Saucy Stuffed Sweet Peppers

  • 6 medium size sweet peppers, tops cut off and inside cleaned
  • 1 ¼ lbs. hot Italian Sausage
  • 1 small red onion, chopped
  • 1 Tablespoon fresh minced garlic
  • 1 10oz. can Rotel diced tomatoes with green chilies
  • 1 cup Spanish rice, cooked with spicy V8 juice
  • 1 Tablespoon fresh chopped basil
  • 1 teaspoon dried oregano
  • 1 teaspoon Big Dick’s Margarita Rub & Seasoning
  • Italian blend cheese, to taste

Hot & Saucy Stuffed Sweet Peppers

Directions: Hot & Saucy Stuffed Sweet Peppers

Sauté sausage, onion & garlic until sausage is no longer pink, about 5 minutes. Blend in remaining ingredients except cheese. Stuff peppers high with sausage-rice mixture. Sprinkle with cheese and your ready for the oven. Cook these for 30 minutes at 350 degrees (177c).http://datenightdoins.com

Sauté Sausage, Onion & Garlic and Blend in Remaining Ingredients

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Clean Out The Peppers

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Stuff the Peppers

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In The Pacific Living Outdoor Oven

Hot & Saucy Stuffed Sweet Peppers

Cooking Directions: Pacific Living Outdoor Oven

Cooking on the Pacific Living Outdoor Oven is a snap. If you are going to use the smoke box fill it up first with either wood chips or pellets. I like Lumberjack pellets because there are so many different kinds and low ash. (Easy clean up.)

Turn on the propane tank. Open the oven door so you can see and hear when the burner lights. Turn the control knob to the high position and hold it in. At this time press the igniter button. You’ll be able to hear and see the burner light. Continue to hold the control knob for about 10 seconds for the burner to get hot.

Close the door and preheat the oven to your desired temp. You may have to adjust it up or down until you reach your temperature. But, once you hit it the oven will hold it. Cook these for 30 minutes at 350 degrees (177c).

Note: The bottom stone and it gets “HOT” so you need to stay right with it or you will burn what your are cooking. I only use heavy cast iron or baking dishes here. For most things I have found that it is better to use the middle shelf. You can use a stone here or not depending on your cook.

Hot & Saucy Stuffed Sweet Peppers

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Let’s Eat!!!

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion,
Ken & Patti

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