Grilled Oriental Stuffed Peppers

[Timothy Hoffman]

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!!

 

[Corey S]

Excellent Tim !...
Great recipe, Great Photos!
I have added this recipe to my favorites, I will have to try this soon.

 

[Timothy Hoffman]

Update: Asian meatloaf based on the above recipe.

1 1/2# ground chuck
1 teaspoon powdered ginger
6 cloves minced garlic
4 green onions, minced
3/4 cup chopped water chestnuts
2 Tablespoons soy sauce
2 teaspoons sesame oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1 egg, beaten for binder
1/2 cup Hoisin Sauce for glaze last 10 minutes of cook.
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Mix all ingredients in a large mixing bowl.
Form into a loaf shape and place onto a sheet pan lined with parchment paper.
Transfer to an oven or grill heated to 350degF for One hour or until internal temp is 160degF.

Rest for 10 minutes before slicing and serving.
ENJOY!