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Grilling: Sausage Stuffed Peppers

About every other year, just out of nowhere, I get a sudden urge to make stuffed peppers. This desire took hold over the weekend, and instead of cooking up the usual ground meat and rice mixture, I opted to grill a sausage and zucchini variety.

While a standard stuffed pepper recipe would call for the meat to be cooked before stuffing, this particular one had me make a mixture of sweet Italian sausage, zucchini, red onion, breadcrumbs, egg, and rosemary to fill the red peppers. The combo of raw meat and zucchini ended up being a fatal flaw, as the innards became a watery mess that tasted mostly like boiled sausage--not good eats. Beyond that, the sausage-to-zucchini-to-breadcrumb ratio was not in harmony, allowing the sausage to dominate all the other flavors, resulting in a very heavy meal that did not sit easy in the stomach.

Needless to say, this did not end up fulfilling my stuffed pepper craving, so it probably won't be long until I'm out grilling more, but in a more traditional manner next time.

About the author: Joshua Bousel blogs about grilling on his blog, The Meatwave, and appears weekly here on Serious Eats during grilling season.

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