I love traditional stuffed peppers but in the summer, I want spice and southwestern flavours and this recipe offers just that. Traditional taco flavours mixed with enchilada sauce provide the right amount of zing!
I tend to use pork but you could use beef, turkey or chicken as all of the flavour comes from the spices added to the meat.
•6 large bell peppers, any colour or mix of colours will do. Make sure to choose peppers that will stand easily on their ends - you’ll appreciate this when you start filling them!
•1/2 Spanish onion diced
•1 lb lean ground pork
•1 packet taco seasoning
•1 small can chopped green chilies
•1 packet Red Enchilada Sauce
•1 cup shredded extra old white cheddar
•1 cup shredded Monterey Jack
Line your BBQ grill on one side of the BBQ with foil. Preheat BBQ to 300F or medium heat.
In a frying pan on low-medium heat, sauté the onion with some olive oil. Once the onion is translucent, add the ground pork and taco seasoning, breaking up the pork as it cooks.
When the meat is almost cooked, stir in the green chilies and enchilada sauce. Set the pan aside.
Cut the top off each pepper and hollow out the inside. Place each pepper on a cutting board or other flat tray you can use to transport then peppers to the BBQ
Mix the two types of shredded cheese together
Use a serving spoon to fill each pepper just less than half way with the meat. Then add a layer of your shredded cheese mixture. Fill the rest of the pepper with more meat and top off with another layer of cheese, keeping the last layer level with the top of the pepper. Put the cap of the pepper back on top which will keep the heat in as it cooks.
Use tongs to carefully place your peppers on top of the tinfoil on your preheated BBQ grill. Close the BBQ lid.
BBQ for 25 - 30 minutes or until peppers are tender, slightly charred and cheese has melted
Serve with cilantro rice and any toppings of your choice.
Any leftovers will keep for a few days on the fridge or a few months in the freezer.