Grilled Stuffed Giant Marconi Peppers Recipes

GRILLED STUFFED GIANT MARCONI PEPPERS

Steps:

• Slice giant marconi peppers in half, from top to bottom so that each half forms what looks like a little boat. Remove and discard seeds.
• Mix together ricotta and goat cheese. Stuff mixture into peppers halves. Sprinkle with Parmesan cheese, then spice mixture.
• Place stuffed peppers and tomatoes onto a grill topper or a sheet of foil sprayed with butter to prevent sticking.
• Grill at about 400˚ for 8-10 minutes or until cheese has melted and peppers have crispy edges. Serve pepeprs with the tomatoes on the side.

ITALIAN-STYLE STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a roasting pan (large enough to accommodate 8 pepper halves in a single layer) with cooking spray.
• Combine the ground sirloin, Italian sausage, brown rice, Italian seasonings, salt, pepper, garlic, Parmesan cheese, egg, and 1/2 cup Classico® Tomato & Basil sauce in a large bowl. Mix until combined.
• Divide meat mixture evenly among the green pepper halves; press to compress slightly. Arrange halves in prepared pan. Spoon the remaining Classico® Tomato & Basil sauce onto the tops of the meat and peppers. Cover tightly with foil.
• Bake until the peppers are soft and internal temperature of the meat reaches 165 degrees F, about 1 1/2 hours.
• Remove from oven. Remove foil and top each pepper with shredded cheese.
• Turn oven to broil. Place peppers, uncovered under the broiler. Broil until the cheese is melted and bubbly, about 5 minutes. Sprinkle with parsley.

GRILLED & STUFFED GIANT MARCONI PEPPERS

Steps:

• I had 3 peppers fresh from the garden so I Started by washing then Grilling all 3 until they were Hot to the touch. (Note: turn them over every 2-3 minutes so they don't burn too much on any given side). Grill on Low Heat.
• While the peppers are cooking, mix up the cheese mixture so it will be ready for the next step.
• After the peppers have been on the grill long enough they feel hot to the touch, take them off and take the tops off and cut a slit down the length of each pepper. Roll the cheese mixture together in your hands so that it lays loosly inside the peppers. Put the peppers back on the grill untill the cheese mixture starts melting.
• Please note that you should increase the amounts of the cheeses by 1/4 for any additional bell pepper.
• Now they are ready to eat, how you serve them or how much yield is up to you.

STUFFED MEXICAN PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Place the ground beef into a skillet over medium heat, and brown the meat, breaking it apart into crumbles as it cooks, about 8 minutes. Drain excess fat. Stir in the taco seasoning, water, chili powder, cooked rice, salt, garlic salt, black pepper, and 1 can of tomato sauce; mix until thoroughly combined. Bring to a boil, reduce heat to low, and simmer 20 minutes.
• Meanwhile, cut the bell peppers in half lengthwise, and remove stems, membranes, cores, and seeds. Place a steamer insert into a large saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Place the peppers into the steamer insert, cover the pan, and steam until just tender, 3 to 5 minutes.
• Place the steamed peppers into the prepared baking dish, and fill lightly with the meat filling. Press 1 cube of Colby-Jack cheese into the center of the filling in each pepper, and spoon the remaining can of tomato sauce over the peppers. Cover the dish with aluminum foil.
• Bake in the preheated oven until the peppers are tender and the filling is hot, 25 to 30 minutes.

PAPRIKA-LIME CORN ON THE COB

Steps:

• In a large pot, place steaming basket into about 2 inches of water. Cover pot and let water boil.
• Place corn into pot and steam for about 15 minutes.
• Remove corn, slather with butter. Sprinkle with a touch of salt, a sprinkle of paprika and a squeeze of lime.
• Enjoy!