This is another one that kinda bounced around in my deviant mind for a couple days before I decided to pull the trigger and just do it. The concept seemed viable so I thought it'd at least be good and if it came out as hoped, it'd be really good.
Started with a couple huge yellow bell peppers. Cored, seeds and veins removed
Cook the orzo. Mix it with sausage, softened cream cheese, a little oregano, a pinch of thyme, kosher salt, and black pepper
Stuff it into the peppers
Press down firmly and top with a nice shot of fresh shredded mozz and a sprinkle of parsley
Onto the grill. Had to prop the lid open a bit to keep the temp down to 350. Didn't want these cooking fast.
Got some garlic toast ready to go on the grill
After about 20 minutes the IT is at 138 so move the peppers off to the side away from the heat and put the garlic toast on
Peppers done
Very simple plate but it covered all the bases
Sliced and ready to eat
Close up. Lots of nice ooey, gooey cheese just as I'd hoped
These were fantastic!! Could have used a tad more salt and a shot of crushed red pepper would have added a nice touch. Overall though, the flavor of the filling was outstanding. Peppers were perfectly cooked. Hot, slightly softened, but still had some crunch and texture to them. I gotta say, with all the amazing Greek stuff that John ( BandCollector ) posted a while back and I embraced, the highlight of all that for me is discovering the orzo. That stuff is fantastic and so versatile. There are just tons of things you can do with it and I've done quite a lot of experimenting....kinda like this one Another freaky meal that is now part of the regular rotation. Tracy has already tossed up some ideas for variations of this. For now though, I'm really happy with this experiment.
Gotta run. Take care and keep those amazing meals coming. There have been a ton recently and it's been great seeing all of them.
Robert
Started with a couple huge yellow bell peppers. Cored, seeds and veins removed
Cook the orzo. Mix it with sausage, softened cream cheese, a little oregano, a pinch of thyme, kosher salt, and black pepper
Stuff it into the peppers
Press down firmly and top with a nice shot of fresh shredded mozz and a sprinkle of parsley
Onto the grill. Had to prop the lid open a bit to keep the temp down to 350. Didn't want these cooking fast.
Got some garlic toast ready to go on the grill
After about 20 minutes the IT is at 138 so move the peppers off to the side away from the heat and put the garlic toast on
Peppers done
Very simple plate but it covered all the bases
Sliced and ready to eat
Close up. Lots of nice ooey, gooey cheese just as I'd hoped
These were fantastic!! Could have used a tad more salt and a shot of crushed red pepper would have added a nice touch. Overall though, the flavor of the filling was outstanding. Peppers were perfectly cooked. Hot, slightly softened, but still had some crunch and texture to them. I gotta say, with all the amazing Greek stuff that John ( BandCollector ) posted a while back and I embraced, the highlight of all that for me is discovering the orzo. That stuff is fantastic and so versatile. There are just tons of things you can do with it and I've done quite a lot of experimenting....kinda like this one Another freaky meal that is now part of the regular rotation. Tracy has already tossed up some ideas for variations of this. For now though, I'm really happy with this experiment.
Gotta run. Take care and keep those amazing meals coming. There have been a ton recently and it's been great seeing all of them.
Robert