OK here we go…
Started the PK Grills 360 set up for indirect heat with 2/3 a chimney of lit charcoal on the right side of the grill.
Sliced 3 red peppers in half, de-seeded them and coated with olive oil. Placed the red peppers on the opposite side of the grill from where the coals were. The goal is to soften them up.
Fired up a package of brown rice on the stove, sliced up a half a red onion into small bits and softened them up in a pan over medium heat with butter. Seasoned the onion/garlic with Old Bay seasoning, salt, pepper while getting the onions to a translucent state. once Onions and garlic were softened placed them in a bowl.
Next added some uncooked shrimp and jalapeno to the same pan, added some olive oil and butter and seasoned them the same way i seasoned the onions and garlic. Cook the shrimp 90% of the way.
Remove the shrimp and jalapenos from the pan and chop it up into bite sized pieces.
Combine the brown rice, onion, garlic, shrimp and jalapenos with some drained black beans and shredded Mexican three cheese blend. Add amounts according to what you like best.
At this point your red bell peppers will have sweated down and softened considerably. before I pull them off the grill I put them directly over the coals for about a minute to get a little char. the smell is amazing and they look beautiful.
Before adding your shrimp stuffing add some shredded Mexican cheese and then stuff.
Last step before placing back on the grill is to mound up more cheese on top. top with cheese and a dusting of Old Bay seasoning (any Mexican or creole seasoning will do) Place the stuffed peppers back on the grill offset the coals. Grill temps anywhere between 250-350, no big deal. Just looking to melt that cheese in.
Just before pulling them off after about 15 minutes, place them over the coals for another minute or so to get a little more char (just some black grill marks not completely burnt).
Done and delicious!
Northeast BBQ 