The Chief's Stuffed Peppers. I know this guy who loves strong, fresh flavors. He also talks/writes too much.
Yeh, it's me. Here's another way to make them delicious.
Using a paring knife, cut a circle around the pepper stem and pull out the stem, core, and seeds. Combine 1 tsp of salt, 1 tsp. black pepper, 2 cups of cooked rice, 2 tbs. Sriracha Pepper/Garlic paste, 1 tsp. Tabasco Sauce, 1 finely diced chopped onion, and 1/2 cup sweet corn kernels.
Stuff this mixture into the peppers.
Fire up the Webber with a solid bed of charcoal. When hot, place the peppers just outside the bed of coals. Put the steaks, chops, chicken, burgers, or whatever meat you're grilling over the coals and put the lid on, with all vents fully open. Cook for 3 to 4 minutes. Flip meat, cover, cook another three to four minutes. Remove the meat and cover. Set the table and place the meat onto the table (this gives tehmeat a chance to rest). Now, go out and close all grill vents, remove the peppers to a plate, and serve with meat and other sides.
The peppers should be hot with a slight crunch still in the pepper flesh. Plus, the filling picks up a little of that great grilled flavor. I leave the skin on the pepper as I want it to contain the somewhat softened flesh. Also, it's not tough as the flesh still has a little crunch in it.
Enjoy.
Seeeeeya; Chief Longwind of the North