Timothy Hoffman
TVWBB All-Star
1 pound ground beef (and/or pork)
1/2 teaspoon ground ginger
3 cloves garlic
2 green onions minced
1/4 cup chopped water chestnuts
2 teaspoons soy sauce
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 green or red bell peppers cut in half from stem to bottom.
In a bowl mix all ingredients, except bell peppers. Stuff peppers halves with meat mixture. Place stuffed peppers meat side down on a med-hot grill over direct heat for 5 minutes. Turn over and move to indirect heat for 15-20 minutes. Return to direct heat meat side down for 3-5 minutes to drain off the liquid from the peppers.
You may wish to use tongs and a spatula for turning the peppers so the meat does not pop out.
Photos of this recipe.
I cant believe I forgot to list the last ingredient! Brush the meat with some hoisin sauce!!
1/2 teaspoon ground ginger
3 cloves garlic
2 green onions minced
1/4 cup chopped water chestnuts
2 teaspoons soy sauce
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 green or red bell peppers cut in half from stem to bottom.
In a bowl mix all ingredients, except bell peppers. Stuff peppers halves with meat mixture. Place stuffed peppers meat side down on a med-hot grill over direct heat for 5 minutes. Turn over and move to indirect heat for 15-20 minutes. Return to direct heat meat side down for 3-5 minutes to drain off the liquid from the peppers.
You may wish to use tongs and a spatula for turning the peppers so the meat does not pop out.
Photos of this recipe.
I cant believe I forgot to list the last ingredient! Brush the meat with some hoisin sauce!!