Stuffed Bell Peppers (basic)

 

Ingredients:

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4 red bell-pepper

1 1/2 pounds lean ground beef

1 cup chopped onion

1 cup cooked rice

2 teaspoons pinch Italian seasoning

1/2 teaspoon Garlic Powder

1/2 teaspoon salt

1/4 teaspoon Black Pepper (Ground)

2 cans tomato sauce (15 ounces each, divided)

1/2 cup shredded mozzarella cheese

1 Kelly Craig Cedar Kettle Plank

 

Directions:

 

Soak plank in water for 1 hour keeping entire plank fully submerged.  When done, remove and lightly towel dry to remove excess water then rub cooking side with olive oil.

 

Preheat oven to 350°F. Cut off tops of bell peppers and remove seeds and membranes and rinse. If necessary, cut thin slice from bottom of each pepper so they stand upright. Set aside.  Cook ground beef and onion in large skillet on medium-high heat. Drain fat. Add rice, Italian seasoning, garlic powder, salt and pepper; mix until well blended.  Cut square of foil to cover center of plank and turn up edges to form tray with outside edge of plank top exposed.  Fill peppers with beef mixture.  Place plank on grill over indirect heat with foil in center.  Then place filled peppers upright on foil in center of plank then pour tomato sauce over stuffed peppers and close lid.  Bake 45 minutes or until peppers are tender. Sprinkle with cheese. Cook 5 minutes longer or until cheese is melted. Remove plank from grill.  Place stuffed peppers on plates and serve.

 

Suggestion:  Rinse off plank immediately with warm water, scrubbing lightly to remove any food then placing plank in large plastic bag and storing in freezer for next time.

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For variations, substitute Italian Sausage…turkey…chorizo…for the hamburger.

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Tex-Mex Stuffed Bell Peppers

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Ingredients:

 

4 medium sized bell-peppers (using different colors is nice)

1/2 lb. lean ground beef

1/3 c finely chopped onion

1 (16 oz.) can refried beans

1 c of whole kernel canned corn

3/4 c tomatillo sauce (green)

1/2 c cooked rice

2 T fresh chopped parsley

1 t garlic powder

1/4 t chili powder

1/4 t ground cumin

Salt and pepper to taste

1/2 c enchilada sauce

Shredded Mexican-style blend cheese

1 Kelly Craig Cedar Kettle Plank

 

Directions:

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Soak Kettle Plank in water for 1 hour minimum keeping entire plank completely submerged

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Cut bell peppers in half lengthwise, from the top of the stem to the bottom; remove and discard seeds and membranes

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Bring a large saucepan of water to a boil over high heat. Add the bell peppers to the water and boil for 3 minutes. Remove them from water and place on paper towels with cut sides facing down, to drain

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In a medium skillet, cook ground beef with chopped onions. Add the refried beans, tomatillo salsa, rice, parsley, garlic powder, chili powder, and cumin; simmer until mixture is hot and bubbly. Taste and adjust seasonings with salt and pepper

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Pre-heat BBQ to 400° F

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Rub cooking side of plank with olive oil then arrange peppers inside facing up. Fill each pepper with the ground beef mixture.

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Place plank with peppers on grill over indirect heat, close lid and let cook for 45 minutes or until peppers are tender

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Add a few tablespoons of enchilada sauce, taco sauce, or tomato salsa, as desired, and top with cheese

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Continue baking until the cheese has melted then remove plank carefully and serve.

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Suggestion:  Rinse off plank immediately with warm water, scrubbing lightly to remove any food then placing plank in large plastic bag and storing in freezer for next time.

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Cedar Planked Meatloaf

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Ingredients:

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Meatloaf Glaze

 

1/2 cup ketchup

3 T packed dark brown sugar

2 T cider vinegar

1 T Worcestershire Sauce

1 tsp yellow mustard

 

4 oz herb stuffing

1 tsp chili powder

1/2 tsp freshly ground black pepper

1/2 tsp ground cumin

1 tsp olive oil

1 small onion, finely chopped

1/2 red pepper, finely chopped

3 med cloves garlic, minced

1 tsp fresh thyme

2/3 lb ground beef chuck

2/3 lb ground veal

2/3 lb ground pork

1/2 c milk

2 eggs, lightly beaten

1/4 c minced fresh parsley

1 tsp salt

 

1 Kelly Craig Family Griller plank soaked in water for 1 hour

1 apple BBQ Soak & Smoke

 

Directions:

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Soak Family Griller plank in large tray or bucket.  Make sure it remains submerged for an entire hour.

 

While soaking, mix glaze ingredients thoroughly in a small bowl and set aside.

 

Place stuffing, chili powder, black pepper, and cumin in a food processor and turn on till stuffing is finely chopped. Then transfer to large bowl.

 

Preheat grill to 450 degrees (one side only). 

 

 

Heat olive oil in a medium skillet over medium-high heat. Add in onion and red pepper and cook until onions have softened, about 6 to 8 minutes. Add garlic and thyme and cook for about 30 seconds. Transfer to bowl with the stuffing.

 

Add beef, veal, pork, milk, eggs, parsley, and salt to stuffing and mix thoroughly.

 

When plank is ready, spray cooking side with non-stick oil then pour meatloaf mixture onto cooking side of plank and mold accordingly to form a loaf. 

 

Turn grill down to medium and place plank over direct heat for about 2-3 minutes till plank begins to smolder.  Then move to indirect heat side of grill and cook for about 15 minutes.  Then brush meatloaf all over with glaze, cover and continue to cook for about 45-50 minutes or until meat is at 155 degrees. Remove plank with meat from grill and let rest for 10-12 minutes.  Then slice and serve. 

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To complete this meal, you could be cooking asparagus, zucchini, mushrooms, whatever vegetable your family prefers in individual Smoked Cedar Wraps on the grill itself.  You would want those in the BBQ for the final 20 minutes over direct heat.  Then, you could prepare butter/garlic basil potatoes on the stove, in the oven or in foil, also directly over the heat.