Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Deconstructed Stuffed Peppers
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- Level: Easy
- Total: 35 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 570
- Total Fat
- 33 grams
- Saturated Fat
- 13 grams
- Cholesterol
- 125 milligrams
- Sodium
- 935 milligrams
- Carbohydrates
- 24 grams
- Dietary Fiber
- 5 grams
- Sugar
- 6 grams
- Protein
- 41 grams
This weeknight dinner captures the flavors of stuffed peppers — on the grill. We make kebabs with ground beef, cooked rice, spices and cheese. Skewer and grill with whole baby bell peppers until charred and tender, then serve with a wedge of grilled romaine topped with an assertive vinaigrette.
- Level: Easy
- Total: 35 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 570
- Total Fat
- 33 grams
- Saturated Fat
- 13 grams
- Cholesterol
- 125 milligrams
- Sodium
- 935 milligrams
- Carbohydrates
- 24 grams
- Dietary Fiber
- 5 grams
- Sugar
- 6 grams
- Protein
- 41 grams
Ingredients
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Directions
- Preheat a grill to medium. Combine the ground beef, rice, cheese, garlic, scallions, paprika, 1 teaspoon salt and a few grinds of pepper in a large bowl; mix well. Form the meat into 16 rectangular patties about 2 inches long and 1 inch wide (2 ounces each).
- Divide the patties among eight 8- to 10-inch metal skewers, skewering the patties horizontally, alternating each patty with a baby bell pepper. Drizzle lightly with olive oil and season with salt and pepper.
- Oil the grill grates. Add the skewers and grill, turning once with a spatula, until the meat is just cooked through and the peppers are lightly charred, 7 to 9 minutes. Remove to a baking sheet or large plate. Brush the romaine with olive oil, season with salt and pepper and add to the grill, cut side down. Cook until just charred in spots, turning once, 2 to 3 minutes.
- Divide the skewers and romaine among plates. Whisk together the vinegar, mustard and a pinch each of salt and pepper in a small bowl; whisk in the olive oil. Spoon the dressing over the romaine and sprinkle the reserved scallions over the top.
