Buffalo Chicken Mushrooms

I made a nice big ole batch of Buffalo chicken on my Char-Broil Big Easy the other day. Nothing beats the kick of moist, shredded, Buffalo chicken. Besides using the chicken in sandwiches, on pizzas, and in wraps, I also used it in a wonderful stuffing for these Buffalo chicken mushrooms.

Although I ended up serving this as a main dish using large mushrooms, the stuffing is perfect in smaller button mushrooms, served up as bite-sized appetizers. They’re full of creamy cheese, celery, carrot and onion, all with the  kick of Buffalo wing sauce.

Buffalo Chicken Mushrooms

Good On The Grill Or Out Of The Oven

Of course, you don’t have to make chicken on the grill to make these delightful Buffalo chicken mushrooms. Any ole Buffalo chicken recipe will do, like my slow cooker version! Serve these mushrooms with my bratwurst stuffed mushrooms for an interesting mix.

I recommend that you use a grill basket when making this dish. It makes cooking easier and you don’t have to worry about anything falling through the grates. And cleanup is easier too!

Inspired by a recipe from the Snappyu Gourmet.

Buffalo Chicken Mushrooms
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4 from 1 vote

Buffalo Chicken Mushrooms

Although I ended up serving this as a main dish using large mushrooms, the stuffing is perfect in smaller button mushrooms, served up as bite-sized appetizers.
Course Appetizer
Cuisine American
Keyword Buffalo, chicken, mushroom
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6
Calories 100kcal

Ingredients

  • 1 pound mushrooms small, medium or large depending on how you are serving them. I used small for appetizers, mediums for a side dish, and large when serving as a main dish
  • 4 ounces cream cheese softened
  • ½ cup Buffalo chicken warmed. I used our slow cooker version
  • 1 tablespoon Ranch salad dressing
  • ½ cup celery shredded
  • ¼ cup carrot shredded
  • ¼ cup red onion shredded

Instructions

  • Preheat oven to 425 F or fire up a grill for direct cooking.
  • Remove mushroom stems and scoop out the insides.
  • Combine the remaining ingredients in a bowl.
  • Spoon chicken mixture into mushrooms, filling to just the tops or they will overflow.
  • Bake or grill 8-10 minutes until the mushrooms have softened.

Nutrition

Calories: 100kcal | Carbohydrates: 5g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 716mg | Potassium: 317mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1184IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 1mg

Nutritional values are approximate.

Pesto Stuffed Mushrooms on the Char-Broil Big Easy

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

These Pesto Stuffed Mushrooms on the Char-Broil Big Easy were stuffed with what may be the perfect combination of ingredients. Herby pesto. Sweet acidic tomatoes. Crunchy Panko breadcrumbs. And cheese. Parmesan and Asiago. I made the mushrooms on my Char-Broil Big Easy, but you can do them in the oven (at 350 F) or on your gas or charcoal grill just as easily. I used medium-sized Portobello mushrooms, but if you want to serve these as appetizers you can use mini-bellos instead. They’ll disappear off the plate, that’s for sure!

Pesto Stuffed Mushrooms on the Char-Broil Big Easy

Improvise, If Needed

If you don’t have sun-dried tomatoes you can substitute diced roasted red bell peppers or pimentos. I really liked the nuttiness of Asiago cheese, but if you find it to be too strong, a nice shredded Mozzarella will work just fine instead.

To make these pesto stuffed mushrooms on the Char-Broil Big Easy I used a bunk bed basket. It lets me double or even triple the amount of cooking space I have.

Also try my chili-stuffed mushrooms and my herb roasted mushrooms on the Big Easy.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Pesto Stuffed Mushrooms on the Char-Broil Big Easy
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4 from 1 vote

Pesto Stuffed Mushrooms on the Char-Broil Big Easy

These mushrooms were stuffed with what may be the perfect combination of ingredients. Herby pesto. Sweet acidic tomatoes. Crunchy Panko breadcrumbs. And cheese. 
Course Side
Cuisine American
Keyword Big Easy, Char-Broil, mushroom, stuffed
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 542kcal
Author Mike

Ingredients

Instructions

  • Fire up your Big Easy.
  • Wipe the mushrooms off and brush both sides with the oil.
  • Combine the pesto, Parmesan, sun-dried tomatoes and Panko in a bowl. Season with salt and pepper.
  • Divide the pesto mixture between the mushrooms and top with the cheese.
  • Place into the Big Easy basket and cook for 10 minutes or until the cheese is melted.
  • Serve immediately.

Notes

You’ll need a Big Easy Bunk Bed Basket or Big Easy Cooking Rack to cook all the mushrooms or once, or divide the recipe in half and cook using a regular basket.

Nutrition

Calories: 542kcal | Carbohydrates: 22g | Protein: 21g | Fat: 42g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 1152mg | Potassium: 837mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1800IU | Vitamin C: 5mg | Calcium: 557mg | Iron: 3mg

Nutritional values are approximate.

Grilled Zucchini Roll-Ups

I have to admit, zucchini isn’t something you often see around our kitchen. But now that I’ve discovered grilling and wrapping them around cheese, they are going to be seen and seen often.

These grilled zucchini roll-ups are stuffed with a wonderful mixture of feta, plain crumbled goat cheese, sun-dried tomatoes, chives and basil, and red pepper flakes. You can omit them, but the sun-dried tomatoes are what makes these bites really delicious.

Grilled Zucchini Roll-Ups

Great Flavors In A Single Bite

Don’t omit the red pepper flakes when you make these grilled zucchini roll-ups. They don’t make the roll-ups particularly spicy, but just add enough heat to compliment the creamy sweet goat cheese.

I used a very sharp Wusthof knife to cut the zucchini into thin strips, but you could also use a mandolin (you might have to cut the zucchini into halves so they aren’t so long). Make sure you sharpen your knives regularly. Not only will they obviously work better, they’re safer when sharpened. I recently picked up an electric sharpener that I absolutely love. I found that my manual sharpening skills weren’t doing the job. This sharpener does an amazing job, and it works on 20 degree (European) and 15 degree (Asian) knives, so it handles everything in my knife block without a problem.

I recommend that you use a grill basket when making these roll-ups. It makes cooking easier and you don’t have to worry about anything falling through the grates. And cleanup is easier too!

Also check out my very popular cucumber roulades. They don’t require grilling, are easy to make, and taste fantastic. Ditto for my Greek salad bites.

Grilled Zucchini Roll-Ups
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4 from 1 vote

Grilled Zucchini Roll-Ups

I have to admit, zucchini isn’t something you often see around our kitchen. But now that I’ve discovered grilling them and wrapping them around cheese, zucchini are going to be seen and seen often.
Course Appetizer
Cuisine American
Keyword grilled, zucchini
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 30 rolls
Calories 44kcal

Ingredients

  • 4 large zucchini cut lengthwise into 1/4″ strips
  • 2 ½ tablespoons sun-dried tomatoes chopped, plus 2 tablespoons of the oil from the jar
  • 4 ounces feta cheese crumbled
  • 6 ounces goat cheese crumbled
  • 1 tablespoon chives chopped (or 1 teaspoon dried)
  • 1 tablespoon basil chopped (or 1 teaspoon dried)
  • ½ tablespoon dried red pepper flake

Instructions

  • Fire up a grill for direct cooking.
  • Brush both sides of the zucchini strips with 1/2 tablespoon of the oil from the sun-dried tomatoes.
  • Place onto grill and grill until slightly tender and you get good grill remarks. Remove to a cooking rack and let cool completely.
  • Meanwhile, in a bowl, combine the sun-dried tomatoes, remaining oil, the cheeses, chives, basil, and red pepper flakes.
  • Spread 1 teaspoon (or maybe a bit more depending on how big your zucchini are) of the cheese mixture onto the zucchini strips. Roll up and secure with toothpicks.

Nutrition

Calories: 44kcal | Carbohydrates: 2g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 72mg | Potassium: 139mg | Fiber: 1g | Sugar: 1g | Vitamin A: 224IU | Vitamin C: 9mg | Calcium: 35mg | Iron: 1mg

Nutritional values are approximate.

Palta Rellena

It seems like a hundred years since I lived in Lima, Peru. And although some of the memories of my years there have faded, my memories of the food have not. One of my favorites was (and is) palta rellena. Avocados stuffed with anything from ceviche to ham to tuna salad. I found this great variation on the classic over on Peru Delights, a wonderful site dedicate to all foods Peruvian. The avocado is smashed into a creamy guacamole, then topped with a mixture of shrimp, onion, tomato, and olives mixed with fresh lime juice. Drizzled with a fantastic sauce of aji amarillo, mayo and ketchup.

Palta Rellena

Aji Amarillo For That Authentic Flavor

Aji amarillo has a fantastic fruity, spicy flavor. Not too hot, but not totally tame either. If you can’t find it just add a few squirts of Sriracha hot sauce instead. But for authentic palta rellena it’s worth going out of your way to get aji amarillo.

Also try my tropical shrimp salad.

Palta Rellena
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Palta Rellena

Avocado is smashed into a creamy guacamole, then topped with a mixture of shrimp, onion, tomato, and olives mixed with fresh lime juice. Drizzled with a fantastic sauce of aji amarillo, mayo and ketchup.
Course Salad
Cuisine American
Keyword avocado, Peruvian
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 servings
Calories 296kcal

Ingredients

For the guacamole

  • 1 avocado
  • Kosher salt freshly ground black pepper and lemon juice, to taste
  • 1 teaspoon garlic minced

For the salad

For the drizzle

For the garnish

  • parsley chopped

Instructions

For the guacamole

  • Mash together the avocado and salt, pepper and lemon juice.
  • Spoon mixture onto plates, or into a small metal ring (I used a large round cookie cutter) and mash down to the bottom. Make a slight indentation into the middle for the salad.

For the salad

  • Combine the shrimp, tomato, onion and olives.
  • Season and add lemon juice to taste.
  • Spoon onto avocado mixture.

For the drizzle

  • Whisk together all ingredients and drizzle over the salads.
  • Serve garnished with fresh chopped parsley.

Nutrition

Calories: 296kcal | Carbohydrates: 13g | Protein: 16g | Fat: 22g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 636mg | Potassium: 653mg | Fiber: 7g | Sugar: 3g | Vitamin A: 444IU | Vitamin C: 37mg | Calcium: 116mg | Iron: 2mg

Nutritional values are approximate.

Peeps-Stuffed Oreos

The fact that the idea for Peeps-stuffed Oreos came to me in a dream probably says something about me. But, they are as great an idea now as they were at 1am. Fun to make. Fun to look at, a bit gooey and a bit sticky. And oh yes, of course, fun to eat. Use any colors of Peeps you want. You can make a pretty good sized batch in no time. Perfect for Easter, but also perfect to make and eat all by yourself! Why, I didn’t even notice that a few ‘disappeared’ while I was making them…

Peeps-Stuffed Oreos

Fun To Make. Even More Fun To Eat!

If you want to make a double-stuffed version of my Peeps-stuffed Oreos, just double the amount of Peeps and place the melted mixture on ALL cookie sides instead of just one. Then just put the two halves together. Bam!

Also try my Peeps chips.

Peeps-Stuffed Oreos
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5 from 1 vote

Peeps-Stuffed Oreos

The fact that the idea for Peeps-stuffed Oreos came to me in a dream probably says something about me. But, they are as great an idea now as they were at 1am.
Course Snack
Cuisine American
Keyword cookies, peeps
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 20 snacks
Calories 70kcal
Author Mike

Ingredients

  • 10 Peeps your favorite color
  • 20 Oreos there are about 36 in a 14 1/2 ounce package

Instructions

  • Place Peeps in a medium sauce pan over medium-low heat with a 1/2 tablespoon of water.
  • Separate the Oreo cookie halves.
  • Scrape the filling into the pan with the Peeps.
  • Stirring occasionally, melt the Peeps. Make sure all the lumps are gone and the mixture is smooth.
  • Place half the Oreo cookies logo-side down onto a baking sheet that has been lined with parchment paper. This will make cleanup easier.
  • Remove the melted Peeps from the heat and let cool just enough so the mixture isn’t runny.
  • Using a 1/2 tablespoon measure, scoop melted Peeps into the center of the cookies. Add just enough that the mixture gets near the cookie edge. If your mixture is too runny (hot) it might run over the sides. You’ll get a feel for it after doing your first cookie or two.
  • Add the remaining cookie halves logo-side up on top of the Peeps-topped Oreos.
  • Let cool completely before serving. You can also stick them in the fridge for 15 minutes to set quicker.

Nutrition

Calories: 70kcal | Carbohydrates: 12g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 57mg | Potassium: 26mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1IU | Calcium: 3mg | Iron: 1mg

Nutritional values are approximate.

Southwestern Stuffed Peppers on the Char-Broil Big Easy

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

Wow. When I set out to make these southwestern stuffed peppers on the Char-Broil Big Easy (you can make them just as easily in the oven) I admit, I had high expectations. The recipe came from Chile Pepper magazine, and past experience has shown that everything I’ve made from the magazine has been outstanding.

These peppers were no exception. They were just unbelievably good. Spicy salsa, hot cheese, roasted peppers and southwestern spices all came together in one of the best dishes I’ve made (or had).

Southwestern Stuffed Peppers on the Char-Broil Big Easy

A Great Easy Side Dish

I served our southwestern stuffed peppers as a side dish, but you could easily change this recipe to add some browned ground beef (or better, Mexican chorizo!) and serve them as a main dish. You can’t go wrong with these peppers. They are great.

Don’t let the fact that the recipe for these peppers came from a magazine geared towards chileheads scare you off. Chile Pepper magazine isn’t just about scary hot dishes, not by any stretch. It’s about flavorful foods.

You can always (easily) modify the recipes to tone down the spice. For these stuffed peppers, use mozzarella cheese instead of habanero jack, leave out the hot peppers, and use a mild salsa.

Also try my sausage-stuffed peppers made on the Big Easy.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Southwestern Stuffed Peppers on the Char-Broil Big Easy
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4 from 1 vote

Southwestern Stuffed Peppers on the Char-Broil Big Easy

These peppers were unbelievably good. Spicy salsa, hot cheese, roasted peppers and southwestern spices all came together in one of the best dishes I’ve made (or had).
Course Side
Cuisine American
Keyword bell pepper, Big Easy, Char-Broil, southwestern
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings
Calories 165kcal

Ingredients

  • 2 cups salsa divided, if cooking in the oven, 1 cup if cooking in a Char-Broil Big Easy
  • 2 hot peppers minced
  • ½ cup mushrooms diced
  • ½ cup spinach chopped
  • 1 cup habanero jack cheese shredded, plus more for garnish
  • 3 tablespoons sour cream
  • 1 15 1/2 ounce dark red kidney beans rinsed and drained
  • 3 eggs beaten
  • kosher salt
  • ground black pepper
  • 3 bell peppers halved lengthwise, seeded, with membranes removed
  • cilantro chopped, for garnish

Instructions

Cooking in the oven

  • Preheat oven to 400 F if cooking in the oven
  • Evenly spread out half of the salsa in the bottom of a casserole dish.

Cooking in the Big Easy

  • Fire up your Char-Broil Big Easy.

Then…

  • In large bowl, combine remaining (all if cooking on the Big Easy) salsa with the hot pepper, mushrooms, spinach, cheese, sour cream and beans.
  • Add the beaten eggs and season with salt and pepper. Mix well.
  • Fill pepper halves with egg mixture. Place in casserole or Big Easy and bake/cool for 35 minutes.
  • Serve garnished with more cheese and chopped fresh cilantro, if desired

Notes

If you are cooking these peppers in a Char-Broil Big Easy you’ll need a bunk bed basket to be able to cook all 6 pepper halves at once.

Nutrition

Calories: 165kcal | Carbohydrates: 12g | Protein: 10g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 754mg | Potassium: 515mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2957IU | Vitamin C: 100mg | Calcium: 194mg | Iron: 1mg

Nutritional values are approximate.

Stuffed French Bread

We’ve been enjoying a somewhat mild winter here so far. We did have a few nights where it got a little cold, which means time to make comfort food. This simple stuffed French bread really packs a lot of great flavor in every bite. It is definitely what I’d call comfort food. The meat filling is really quite incredibly yummy. It sort of reminds me of the flavors of a beef stroganoff. The French bread holds up well to the mixture. A lesser bread just isn’t going to do here, unless you want to serve it open-faced (which is actually a pretty good idea now that I think about it).

Stuffed French Bread

Nice And Cheesy

I love the extra sharp cheddar melted on top of these stuffed French bread sandwiches, but you could certainly use any other good melting cheese. A nice smoky provolone would be perfect also, as would Swiss or mozzarella.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

Also try my shrimp-stuffed bread.

Stuffed French Bread
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4 from 1 vote

Stuffed French Bread

This simple stuffed French bread really packs a lot of great flavor in every bite, and it is definitely what I’d call comfort food. The meat filling is really quite incredibly yummy. It sort of reminds me of the flavors of a beef stroganoff.
Course Main
Cuisine American
Keyword French bread, stuffed
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8
Calories 403kcal

Ingredients

Instructions

  • Preheat oven to 350° F.
  • Place bread halves on a baking sheet.
  • Brown the ground beef in a skillet.
  • Add the onion and saute for 2-3 minutes.
  • Drain any excess fat.
  • Add celery and cook until it starts to soften.
  • Add the garlic and saute for 2-3 minutes.
  • Add the soup, milk and Worcestershire sauce.
  • Stir and season with salt and pepper to taste.
  • Cook until mixture is heated through.
  • Pour mixture into bottom bread half and spread out evenly.
  • Add cheese and add bread top.
  • Bake for 10-15 minutes or until the cheese is melted and the bread is golden and crispy.
  • Let rest for 5 minutes before slicing and serving.

Nutrition

Calories: 403kcal | Carbohydrates: 31g | Protein: 23g | Fat: 20g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 718mg | Potassium: 325mg | Fiber: 1g | Sugar: 2g | Vitamin A: 269IU | Vitamin C: 1mg | Calcium: 196mg | Iron: 3mg

Nutritional values are approximate.

Cedar-Planked Chorizo Portobellos

I’m finding that stuffed mushrooms are becoming more and more a regular part of my grill outs. They’re incredibly easy to make, and you can stuff them with just about anything, from in-season fresh vegetables to pork chorizo. You can cook these cedar-planked chorizo portobellos directly on the grill. The filling has a great spiciness to it, reminiscent of a southwestern Sloppy Joe with a creamy cheese topping and a little hint of cilantro.

Cedar Planked Chorizo Portobellos

Great As Main Dishes. And As Side Dishes.

I used large mushrooms when I made these cedar-planked chorizo portobellos. Our local grocery store sells them in 2- and 4-packs as ‘grill caps’. They’re the perfect size for 2 or 4 people each, depending on what you use for stuffing. People often buy them and use them as meat substitutes in burgers.

I don’t like to over-char my cedar planks, which increases the aroma and flavor of the cedar. I like just a hint of cedar. Just something different.

Cooking on cedar planks can really change the ordinary into something special, which is why I do it often. Check out my other cedar plank recipes: creamy mashed potatoes, Cajun mashed potatoes, Twinkies, beef sliders, hot dogs, sausage sandwiches, shrimp and grits and spicy grilled shrimp.

Cedar Planked Chorizo Portobellos
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5 from 1 vote

Cedar Planked Chorizo Portobellos

You can cook these cedar-planked chorizo portobellos directly on the grill. The filling has a great spiciness to it, reminiscent of a southwestern Sloppy Joe with a creamy cheese topping and a little hint of cilantro.
Course Side
Cuisine American
Keyword cedar plank, mushroom
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 2 servings
Calories 113kcal
Author Mike

Ingredients

  • 2 portobello mushrooms gills gently scooped out with a spoon
  • Olive oil
  • 4 tablespoons pork chorizo stuffing or more, or substitute cooked crumbled chorizo
  • 4 tablespoons queso quesadilla cheese shredded
  • cilantro chopped, for garnish

Instructions

  • Soak the cedar plank in water for 30 minutes.
  • Fire up your grill for direct and indirect cooking.
  • Meanwhile, lightly brush the mushrooms on both sides with oil.
  • Place on grill, gill-side up, over direct heat for 3 minutes. Remove and let cool slightly while the plank continues to soak.
  • Transfer portobellos to the plank.
  • Spoon pork chorizo stuffing into mushroom tops.
  • Place on grill over indirect heat and cook for 15 minutes. Check often to make sure the plank doesn’t catch fire. If it does, just blow on it or spritz it with a little water to extinguish.
  • Add the cheese and cook another 5 minutes or until melted.
  • Sprinkle with chopped cilantro and serve.

Nutrition

Calories: 113kcal | Carbohydrates: 3g | Protein: 9g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 155mg | Potassium: 306mg | Fiber: 1g | Sugar: 2g | Calcium: 214mg | Iron: 1mg

Nutritional values are approximate.

Grilled Bacon-Wrapped Stuffed Olives

Whenever you’re cooking outdoors on the grill, there’s always room leftover to put treats. Like these insanely good grilled bacon-wrapped stuffed olives. They’re easy to cook, and disappear in minutes. I often refer to these as ‘cooks treats’, since I get to be the first person to sample them. And often I sample too many. But the nice thing is that I’m the only person that knows.

Grilled Bacon-Wrapped Stuffed Olives

Eat ‘Em Like Popcorn

These are the world’s easiest snacks. I used jalapeno-stuffed olives, but you can use garlic-stuffed or whatever you like, even Gouda-stuffed ones. Or heck, they don’t even have to be stuffed! These little morsels come out salty and briny, with a nice kick from the rub (I used a sweet rub with a little kick to it).

Never let that empty grill space go to waste. If you have a fire going, might as well use it. It doesn’t have to be for anything fancy. These little treats are a great example of that.

Also try my spicy roasted olives and my grilled bacon-wrapped jalapeno-stuffed olives..

Grilled Bacon-Wrapped Stuffed Olives
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5 from 1 vote

Grilled Bacon-Wrapped Stuffed Olives

Whenever you’re cooking outdoors on the grill, there’s always room leftover to put treats, like these insanely good grilled bacon-wrapped stuffed olives. They’re easy to cook, and disappear in minutes. 
Course Appetizer
Cuisine American
Keyword grilled, olives
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 12 olives
Calories 36kcal
Author Mike

Ingredients

Instructions

  • Fire up your grill for indirect cooking.
  • Roll small pieces of bacon around the olives and secure with toothpicks.
  • Lightly dust the wrapped olives with the rub.
  • Grill over indirect heat, flipping once or twice, until the bacon is cooked and crispy, 20-30 minutes.
  • Let cool slightly before devouring.

Nutrition

Calories: 36kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 111mg | Potassium: 16mg | Fiber: 1g | Sugar: 1g | Vitamin A: 18IU | Calcium: 2mg | Iron: 1mg

Nutritional values are approximate.

Sausage-Stuffed Grilled Sweet Peppers

These little sausage-stuffed grilled sweet peppers are like popcorn. You just keep popping them into your mouth. They are very, very good. The original inspiration came from Chris over at the Nibble Me This blog site. Check Chris’ site out. He always posts great grilling and smoking ideas. These peppers are no exception.

Sausage-Stuffed Grilled Sweet Peppers

Fire Up And Get To Enjoying!

Since we are currently remodeling our kitchen we made these entirely on our ancient Weber gas grill. A charcoal would add that special charcoal-infused flavor. You could even use a flat-top grill. No matter what you use to make them, these sausage-stuffed grilled sweet peppers are fantastic.

For a spicy version, just substitute hot Italian sausage. Keep going and use shredded pepper jack instead of the Italian blend.

You could get by not skewering the peppers when you put them on the grill. You’ll want to be a bit more careful turning them if you do. You don’t want to toss them around on the grill or you’ll lose the stuffing. The skewers give you a bit more control over them.

The Italian sausage mixture is moist, tender, and very tasty! For a pizza twist, try my grilled bell pepper pizzas!

Sausage-Stuffed Grilled Sweet Peppers
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4 from 1 vote

Sausage-Stuffed Grilled Sweet Peppers

These little sausage-stuffed grilled sweet peppers are like popcorn. You just keep popping them into your mouth.
Course Appetizer
Cuisine American
Keyword grilled, peppers, sausage
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 232kcal

Ingredients

  • 1 pound mini sweet bell peppers
  • 1 pound ground Italian Sausage
  • ½ Vidalia onion chopped
  • 4 cloves garlic minced
  • 1 medium tomato seeded and chopped
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried red pepper flake or much more
  • ¼ cup Italian cheese blend shredded

Instructions

  • Soak some bamboo skewers in water.
  • Bring a large pot of water to a boil. Add peppers and boil for 3 minutes.
  • Drain peppers and place into an ice bath for 5 minutes.
  • Cut tops off peppers and remove seeds.
  • Crumble sausage into a large skillet over medium-high heat and cook until nearly done.
  • Add onion, garlic, tomato, basil, oregano and pepper. Stir and cook until onions are softened.
  • Remove from heat. Stir in the cheese. Let cool for 5 minutes.
  • Fill peppers with the sausage mixture. Skewer and place over direct heat on a grill for 3-5 minutes. Flip and grill another 3-5 minutes.
  • Serve warm.

Nutrition

Calories: 232kcal | Carbohydrates: 6g | Protein: 10g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 44mg | Sodium: 430mg | Potassium: 321mg | Fiber: 2g | Sugar: 3g | Vitamin A: 418IU | Vitamin C: 50mg | Calcium: 39mg | Iron: 1mg

Nutritional values are approximate.