Comments on: smoke-roasted stuffed bell peppers

By: rebecca

rebecca — Sat, 30 Jan 2010 02:32:04 +0000

I just cooked these 10 mins ago. They are so pretty! Thanks for the idea, I don’t think my photos do them justice either. I am so proud of my little peppers! Thanks again!

By: Sarena

Sarena — Tue, 28 Aug 2007 14:16:03 +0000

Deb, I made this last night and it is incredible! I baked it in the oven (which I am sure did not do it justice) and it came out great! I added cilantro to it and got rave reviews here! I love your photos. Mine don’t do it justice. Thanks for the great recipe!

By: claudia

claudia — Mon, 27 Aug 2007 16:32:26 +0000

i riff off’ed the recipe. so damn fine. we loved it and rejoiced. i posted boutcha… thanks again for the inspiration – again.

By: Mari

Mari — Mon, 27 Aug 2007 15:46:59 +0000

So far I’ve had more luck with indirect heat then direct heat, but I’m still a grill queen in training, so thank you for sharing your new-found grill knowledge! Hopefully this will spare me the bbq domestics that DBF and I undoubtedly have during the preparation of grilled foods,lol. Those peppers look lip-smacking good, thank you so much for this recipe!

By: dave

dave — Mon, 27 Aug 2007 12:29:03 +0000

I’m not positive, but I don’t believe propane actually contains moisture, water is a product of combustion (C3H8 = 5O2 –> 3CO2 + 4H2O). So, the result is what you say, but not because it contains moisture. I’ll have to study it a bit more.

Those Terrance and Philip renditions are hilarious.

By: claudia

claudia — Sun, 26 Aug 2007 19:51:43 +0000

i love this idea.
i’m going this instant to cut the corn and riff on this bewcause i’m NOT going shopping today… but i am very close to having it all. perfect! i needed this one!

By: Cheryl

Cheryl — Sun, 26 Aug 2007 19:15:39 +0000

It was wonderful meeting you, Deb, and talking blogs and babies over cured meats. Glad you enjoyed your trip! I love the informative recap of your grilling class, by the way.

By: deb

deb — Sun, 26 Aug 2007 02:03:14 +0000

I’m totally fascinated by the Big Green Eggs, they were telling us all about them. If I remember correctly, and I might not, they’re ceramic grills modeled after a Japanese version and they act a bit like an oven, as well, because the walls heat up. Something like a tandoori as well. I totally want one. And not just because I love green.

By: Howard

Howard — Sat, 25 Aug 2007 19:16:46 +0000

Can you share some of the gas grill/smoker chip stuff you learned about? If it’s allowed, of course. I’ve got a gas grill and would love to do more with it.

Also, if you’re in the market for a grill, I would suggest a Big Green Egg grill. It uses natural lump charcoal and the food is awesome. I have no affiliation with them other than eating off the one owned by a good friend. They ain’t cheap, but they are amazing.

By: Babelfish

Babelfish — Fri, 24 Aug 2007 04:53:58 +0000

Finally I cooked something before you did! Checked that book out of the library a couple of weekends ago, and made the stuffed peppers from some friends who were coming into town after touristing in Napa. Just as tasty as they are beautiful.

I like how you left the stems on, though. I cut mine off before grilling, and it wasn’t quite as pretty.