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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

August 16 2018

When It's Too Hot - Grilled Stuffed Peppers

    3 large green peppers
    1 large tomato, peeled, seeded and chopped
    1 cup shredded part-skim mozzarella cheese
    1/4 cup grated Parmesan cheese
    2 tablespoons minced fresh basil
    2 teaspoons dried oregano
    1-1/2 pounds Ground Mild Italian sausage (cooked)
    Additional shredded part-skim mozzarella cheese

Cut pepper tops off; remove stems and seeds. Set aside. In a large bowl, combine the tomato, cheeses, basil and oregano. Crumble sausage over mixture and mix well. Spoon into pepper halves.
    Prepare grill for indirect heat, using a drip pan. Place peppers over drip pan. Grill, covered, over indirect medium heat for 15-20 minutes or until the peppers are tender. Sprinkle with additional cheese.