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Stuffed Peppers
Awesome RV Eats: Grilled Stuffed Peppers – 5 Ways

Awesome RV Eats: Grilled Stuffed Peppers – 5 Ways

I’ve been on a stuffed pepper kick lately which means I have been experimenting. Peppers are so easy and versatile; you can do so much with them. While I’ve mostly had fantastic results, I have had some flops – but I’ll spare you those. There are some of my best efforts. I think you’ll enjoy them.

Related Read: The Ultimate Guide to Farmers Markets

Pick Your Pepper (and prepare)
Green bell peppers are pretty much the standard for stuffing but there’s no need for you to conform. Get a little crazy! Try red bell pepper, mini sweet peppers, banana peppers, or Poblano peppers. Different varieties will give you different flavor profiles which just makes the whole process fun!

Related Read: Recipe for Mexican Stuffed Peppers

When you are getting your peppers ready for stuffing, cut them in half lengthwise (From top to bottom) instead of cutting off the top. Remove the seeds and dip them in boiling water for about 3 minutes. Pat dry with a paper towel, then brush the inside and outside with olive oil. Put on your grill, cut side down, to give them a little charring. Now they are ready for stuffing!

In all of these recipes you can choose one of these options: 2 large, 4 medium, or 6-8 mini peppers, halved and charred

Stuffed Taco Pepper
1 lb. ground beef
1 pkg taco seasoning
1 can pinto beans or black beans, drained and rinsed
1 cup chunky salsa (choose your heat)
Peppers
1 Roma tomato, coarsely chopped
Cheddar cheese, shredded
Sour cream
Begin heating grill or preheat oven to 350 degrees.
In a large pan, brown the ground beef over medium high heat. Drain off any grease. Add the taco seasoning, beans, and salsa. Stir to mix. When it begins to boil, lower the heat and let it simmer, uncovered, for 5 to 7 minutes.

Spoon the meat and beans into the pepper halves. Place on a cooking sheet or pan – or directly on the grill. Cook for about 20 minutes or until the peppers are tender crisp.
Top with tomato, cheese, and sour cream.

Avocado and Tuna Stuffed Peppers
You’ll want to char both sides of your pepper for this recipe. They should be cooked since it does not go in the oven.
Peppers
1½ cups Quinoa, cooked in vegetable broth (you can also use brown rice if you prefer)
½ cup Mild cheddar or Colby jack (or pepper jack if you’re feeling feisty)
1 can Tuna in olive oil, drained
1 Avocado, diced
1 Roma tomato, diced
¼ - ½ Vidalia onion, diced
Lime juice (1 lime or about 2 tablespoons)
2-3 tablespoons Cream cheese, softened
1 tablespoon Parsley, chopped
1 teaspoon Chili powder
1 teaspoon Garlic powder
1 teaspoon Paprika
1 teaspoon Onion powder
Sea salt (to taste)
Coarse ground black pepper (to taste)

Put the quinoa in each pepper half so that it is evenly distributed. Top with some of the cheese but reserve about a quarter of it. You can heat the peppers on the grill for a few minutes, or leave this as a cold dish.

In a medium bowl, combine the fish, vegetables, lime juice, cream cheese, and spices.

Put the tuna salad mixture in each pepper, on top of the quinoa. Top with the remaining cheese.

Spinach, Feta, Egg Stuffed Peppers
Peppers, charred
4 Eggs
1 pkg Feta cheese
4 Green onions, chopped
8 Baby portabella mushrooms, sliced
1-2 teaspoons Garlic, minced
1 cup fresh Spinach
1 teaspoon Paprika
1 teaspoon Basil
Sea salt
Coarse ground black pepper
¼ cup Fresh parsley, chopped
1 Roma tomato, chopped
Mozzarella cheese, shredded

If you are using your grill, heat that baby up! If you are using the over, preheat it to 350 degrees.

In a large pan, sauté the onion and mushrooms for 3-5 minutes. Add the garlic and cook another 3 minutes. Add the spinach and cook for about 6 minutes. Remove from heat and sprinkle some of the chopped parsley over the top.

Whisk the eggs and spices in a bowl. (I like to add a little cream, half and half, or milk – makes them fluffy and beautiful). Whisk well.

Add the spinach mixture and whisk gently. Fold in the crumbled Feta.

Spoon the egg mixture into each pepper half. Don’t overfill! The eggs will rise so you only want to fill up the pepper to the halfway mark.

Put your peppers on the grill or in the oven and cook for about 15 to 20 minutes.

Remove and top with the cheese, the chopped tomato, and the rest of the parsley.

Blue Turkey Stuffed Peppers
Peppers
1 lb. Ground turkey (or beef)
1½ cups Wild rice blend, cooked in vegetable broth
1 cup Blue cheese, crumbled
1 small Vidalia onion, chopped
1 Egg
2 tablespoons fresh Rosemary, chopped
1 tablespoon Thyme
1 teaspoon Paprika
2-3 teaspoons Garlic, minced
Sea salt
Coarse ground black pepper
Parmesan cheese, shredded
1 teaspoon fresh Rosemary

Heat your grill, or if using your oven, preheat it to 350 degrees.

In a large bowl, combine the turkey, rice, cheese, onion, egg, rosemary, thyme, paprika, garlic, salt, and pepper.

Spoon the mixture into each pepper half.

Grill or cook in over for 20 – 30 minutes or until stuffing is done and set.

Smoky Pulled Chicken, Portabella, Provolone Melt Stuffed Peppers
3 tablespoons Smoked olive oil (or regular olive oil)
1 tablespoon Butter
1-2 cooked Chicken breasts, boneless, skinless
1 medium Vidalia onion, sliced
8-10 Baby portabella mushrooms, sliced
2 teaspoons Garlic, minced
1-2 teaspoons Fresh thyme, minced (or ½ teaspoon dried)
¼ cup White cooking wine
¾ cup Chicken broth
½ cup Asiago cheese, shredded
¾ cup Heavy Cream
4 – 6 slices Smoked Provolone cheese
1 teaspoons Fresh rosemary, chopped

Heat the grill or preheat your oven to 350 degrees.

Use two forks to “pull” the chicken so that it is shredded.

Heat the olive oil and butter in a pan. Add the pulled chicken, onion, mushrooms, garlic, and thyme. Cook for about 5 minutes.

Add the wine and broth. Mix gently then reduce the heat, cover, and let simmer for about 10 minutes.
F
old in the Asiago and cream; keep stirring until the cheese is melted.

Spoon the chicken cheese mixture into the pepper halves. Top with the Provolone.

Grill or bake the peppers for 15 – 20 minutes.

Sprinkle with the fresh rosemary before serving.

Related Read: RV Recipes: Farmers Market Fresh Summer Sandwiches

So, what’s your favorite stuffed pepper recipe? Come on! I’m hungry!

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Stephanie A. Mayberry

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Stephanie A. Mayberry

Stephanie A. Mayberry escaped the hustle and bustle of city life in Washington, D.C. where she worked as an analyst, FOIA officer, and technical writer for the U.S. federal government to pursue her first love, freelance writing, full time. She has been a writer, author, public speaker, and photographer for more than 25 years; now she, her husband, and little dog Gizmo enjoy the laid back lifestyle as RV full-timers going wherever the wind takes them. Learn more about Stephanie at stephaniemayberry.com