Recipe: Grilled Stuffed Peppers

GRILLED STUFFED PEPPERS

1 tablespoon vegetable oil
1 cup small diced yellow onions
1 teaspoon Steak Seasoning (recipe follows)
1 teaspoon kosher salt
2 tablespoons granulated sugar
1 teaspoon freshly ground black pepper
2 teaspoons finely minced fresh garlic
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon dried thyme
2 tablespoons tomato paste
1 egg, slightly beaten
1 1/2 pounds lean ground beef
1 (28 ounce) can diced tomatoes, drained very well, big pieces chopped
6 large bell peppers, tops and seeds removed

In a small saute pan, heat the bacon fat or oil over medium heat. Add onions, Steak Seasoning, salt, sugar and pepper and cook 3 to 4 minutes.

Add the garlic, basil, oregano and thyme and cook 1 minute.

Stir in the tomato paste and cook 4 to 5 minutes, stirring constantly. Remove mixture from the heat and transfer to a large mixing bowl. Allow to cool completely.

Once the mixture has cooled, mix in the egg, ground beef and drained tomatoes. Fill each pepper with the ground beef mixture.

Prepare the grill.

Set peppers upright on grate over indirect medium heat, cover, and cook 10 or 15 minutes until mixture begins to set and bottom scorches slightly. For a more even char, turn on sides every 5 or 10 minutes until cooked through, 30 to 40 minutes total. Remove from the grill and serve.

STEAK SEASONING
Makes 1 1/3 cups

Combine 1/2 cup Lawry's seasoned salt, 3/4 cup freshly ground black pepper, 1/4 cup lemon pepper seasoning, 2 tablespoons each garlic salt and granulated garlic, and 1 tablespoon onion powder. Mix well; store in airtight container.

Makes 6 servings
Source: New South Grilling: Fresh and Exciting Recipes from the Third Coast by Robert St. John