Imagine that smoky-sweet aroma of grilled stuffed peppers wafting through your backyard. The sizzle of meat, the caramelization of vegetables, and the melting of cheese — all happening on a fire grill. It’s a vision that makes any BBQ lover’s mouth water.
Introducing our Grilled and Stuffed Giant Marconi Peppers recipe. It’s an easy and tasty appetizer or side dish that will elevate any BBQ menu. These jumbo-sized Italian frying peppers are sweet with a mild kick, which makes them perfect for stuffing. But what makes them stand out is the sweet and smoky flavor they pick up from the fire grill.
Our recipe is simple: we stuff each pepper with a mixture of creamy cheddar cheese, rich cream cheese, sautéed onions and garlic, and ground beef seasoned with mild Italian spices. The result is a savory, gooey filling that complements the sweetness of the peppers perfectly.
Plus, these giant Marconi peppers are showstoppers on their own – just half lengthwise, create wells to be filled with our cream cheese filling – it’s easy to feel like a gourmet chef when you take them off the grill.
Whether you’re catering to a group of friends at a summer BBQ or just indulging in some backyard grilling, these grilled stuffed giant marconi peppers will make any occasion memorable. So grab some Marconi peppers from your local farmer’s market, heat up your grill (gas or charcoal), and let’s get cooking!
Why You’ll Love This Recipe
Are you looking for a delicious appetizer or side dish that is both easy to prepare and impressive? Look no further than our grilled and stuffed giant marconi peppers recipe. These peppers are bursting with flavor and are sure to be a crowd-pleaser at your next BBQ or backyard gathering.
With their sweet smoky flavor, giant marconi peppers are the perfect vessel for a savory stuffing. Our recipe calls for a mixture of cream cheese, cheddar cheese, beef, and a variety of spices to create a rich and flavorful filling. And the best part? The peppers themselves are super easy to prepare – simply slice them in half lengthwise, remove the seeds and membranes, and grill them over medium-high heat until they soften.
This recipe is also highly customizable – feel free to experiment with different types of peppers or substitutions for the filling ingredients. If you’re feeling adventurous, try chorizo stuffed poblano peppers or cheese stuffed bell peppers. And if you’re growing your own pepper plants, this recipe is a great way to use up any excess sweet or chili peppers.
Not only is this dish delicious, but it’s also visually stunning. The vibrant colors of the peppers make for an impressive presentation that will have your guests coming back for seconds (and thirds!). Plus, the grill marks on the outside of the peppers add a touch of rustic charm.
So why wait? Try out our grilled and stuffed giant marconi peppers recipe today – it’s sure to be a hit at your next BBQ or summer gathering.
In order to make these grilled and stuffed giant Marconi peppers, you will need the following ingredients:
- A grill (can be a gas or charcoal grill)
- A large bowl
- A sharp knife
- Aluminum foil
- 4 giant Marconi peppers (or you can substitute with Italian frying peppers or bell peppers)
- 1/2 pound of beef
- 1 onion, diced
- 3 cloves garlic, pressed or minced
- 1/2 cup of salsa
- 2 cups of shredded cheddar cheese
- 1/2 cup of cream cheese
- Salt and pepper to taste
The Recipe How-To
Grilled & Stuffed Giant Marconi Peppers Recipe
Are you in the mood for a sweet and smoky flavor? Let’s cook some Giant Marconi peppers. These peppers are super easy to grill and stuff, making them a perfect appetizer or side dish for your next BBQ party.
- 4-6 Giant Marconi Peppers (or Italian Frying Peppers), halved lengthwise and seeded
- 1/2 lb ground beef
- 1 onion, diced
- 3 cloves garlic, pressed or minced
- 1/2 cup cheddar cheese, shredded
- 4 oz cream cheese, softened
- 1/4 cup salsa
- Salt and pepper, to taste
Step 1: Prepare the peppers
Select ripe Giant Marconi peppers that are free from spots or soft patches. Cut the peppers in half lengthwise with a knife and remove the seeds with a spoon. Make sure to leave the stem on as this adds a great presentation element when grilled.
Step 2: Prepare the stuffing
In a skillet over medium-high heat, cook ground beef, onion, and garlic until browned. Drain excess fat.
Add salsa and cream cheese to the skillet and stir until well combined.
Stir in shredded cheddar cheese until melted. Season with salt and pepper.
Step 3: Grill the peppers
Preheat your grill (gas or charcoal) to medium-high heat (~ 350°F /175°C).
Once preheated, place the pepper halves on the grill grates cut side down. Cook for about 5 minutes or until the skin starts to blister and soften.
Flip the peppers over with tongs or a spatula to cook them on the other side for an additional 5 minutes.
Step 4: Stuff the peppers
Remove the peppers from the grill and let them cool for a few minutes so you can handle them comfortably.
Fill each pepper half with equal amount of stuffing mixture using a spoon. Do not overfill as this will cause difficulty in placing stuffed pepper on grill.
Place stuffed peppers back on the grill (cut side up) indirect heat for another 5 minutes or until completely cooked through.
Now that you have learned how easy it is to make these grilled stuffed giant marconi peppers, try experimenting with your favorite ingredients or variations!
Substitutions and Variations
One of the best things about this recipe is its versatility. You can easily swap out ingredients to fit your tastes or dietary preferences. Here are some suggestions:
– Cheese: If you don’t have cheddar cheese, you can use any other type of cheese that melts well, such as mozzarella or pepper jack. For a vegan version, try using a plant-based cheese alternative.
– Peppers: While we highly recommend using giant Marconi peppers for their sweet and smoky flavor, you can substitute them with other types of bell peppers or Italian frying peppers if they are not available.
– Stuffing: The possibilities for stuffing these peppers are endless. Instead of ground beef, try using ground turkey, chicken or pork. Vegetarians can use crumbled tofu or tempeh for a protein-packed stuffing. You can also experiment with different herbs and spices to add more flavor.
– Grilling method: While we suggest grilling these stuffed peppers on a gas or charcoal grill over medium-high heat until they are fully cooked, you can also roast them in the oven at 375°F for 25-30 minutes until tender.
Whether you’re making these stuffed giant Marconi peppers as an appetizer or side dish at your next barbecue party, there are plenty of ways to customize the recipe to your liking. Get creative and try out different substitutions and variations until you find your perfect combination!
Serving and Pairing
These grilled and stuffed giant marconi peppers make for the perfect appetizer or side dish. The combination of rich and creamy cheeses mixed with the sweet smoky flavor of the peppers is sure to please any palate.
For a complete meal, pair these stuffed peppers with a protein like grilled chicken, steak or fish. You can also serve them alongside other grilled vegetables such as asparagus or zucchini. Keep in mind that the peppers are already filling on their own, so don’t overdo it with heavy sides or main courses.
As for beverages, a chilled white wine such as a Sauvignon Blanc or Pinot Grigio would be a great compliment to the flavors in the peppers. For non-alcoholic options, try serving them with a refreshing lemonade or iced tea.
It’s important to note that these peppers should be served hot off the grill to fully enjoy their gooey and melted cheeses. Garnish them with chopped herbs such as parsley or cilantro for an extra burst of freshness and color. Your guests will surely be impressed by this super easy yet totally delicious appetizer!
Make-Ahead, Storing and Reheating
One of the great things about this stuffed giant Marconi peppers recipe is that you can prepare it ahead of time and store leftovers for future meals.
To make ahead, follow the recipe instructions as usual and keep the stuffed peppers in an airtight container in the refrigerator for up to 3 days. When ready to serve, simply reheat the stuffed peppers in the oven at 350 degrees Fahrenheit for about 15-20 minutes or until heated through.
For longer storage, you can also freeze the stuffed peppers. Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw frozen stuffed peppers in the refrigerator overnight before reheating in the oven.
When reheating, consider placing a small piece of aluminum foil over the top of each pepper to prevent them from drying out too much while warming up.
Leftover stuffing can be kept in an airtight container and refrigerated for up to 3 days or frozen for up to 2 months. It’s perfect for using as a filling in other recipes like cheese-stuffed bell peppers or even chorizo-stuffed poblano peppers.
Overall, this recipe provides flexibility and versatility when it comes to storage and reheating options, making it a fantastic dish for busy weeknights or gatherings with friends and family.
Tips for Perfect Results
Grilling and stuffing giant marconi peppers can be a little bit tricky, but the results are undoubtedly worth the effort. To ensure that your stuffed peppers turn out perfectly every time, here are some tips to guide you through the process.
First of all, when selecting your peppers, choose those that are firm, fresh, and have glossy skin. Choose peppers that stand upright on their own; this will make them easier to stuff without tipping over. Giant marconi peppers are typically mild in flavor with sweet, smoky undertones, making them perfect for stuffing.
Before grilling your peppers, slice them in half lengthwise and remove the seeds and ribs with a spoon, creating a hollow space for the stuffing. Don’t worry about losing the pepper’s shape; this is to make sure that they will cook evenly on the grill.
To speed up the grilling process, I recommend pre-cooking your stuffing mixture before filling it into the pepper halves. This helps reduce cooking time and ensures even heat distribution throughout.
When grilling your stuffed peppers, use medium-high heat if using a gas or charcoal grill. Grill with direct heat for around 10-15 minutes until the cheese is melted and bubbly on top of the stuffing. Make sure to monitor your pepper’s doneness while you grill them to avoid burning.
Finally, remember to serve your grilled stuffed giant marconi peppers immediately after grilling while they’re still hot and tender! These delicious gems make for an excellent side dish or appetizer at any BBQ party. Enjoy!
The following section is dedicated to frequently asked questions regarding the grilled and stuffed giant marconi peppers recipe. From choosing the perfect pepper to accommodating dietary needs, this portion will provide helpful tips and answers to common queries.
What do you do with a giant Marconi pepper?
This particular type of pepper, which originates from Italy, is a versatile ingredient that can be used in a variety of dishes such as salads, salsa, roasted, grilled, or fried. It has also been recognized as an All America Selections winner. The peppers themselves are of a considerable size, measuring 8 inches long and 3 inches wide, with a tapered shape. They can be harvested when green or left on the plant a little longer to turn red.
What does a giant Marconi taste like?
The Giant Marconi pepper, a favored Italian grilling ingredient, is a long and tapered green pepper that measures between 6 to 8 inches. It matures into a rich red color on the plant, which can grow to be approximately 30 inches tall. While this pepper can be enjoyed raw, it is particularly delicious when grilled, as it has a sweet and smoky flavor that is sure to leave a lasting impression.
Do you have to blanch bell peppers before stuffing?
The cooking methods for stuffed peppers can vary, as some recipes suggest blanching them beforehand while others skip this step. A grocery store recently sold green peppers that appeared to have been stuffed with a raw ground meat mixture without any prior boiling or blanching. This occurred in 2010.
How do you know when giant Marconi peppers are ripe?
These peppers have a development process that starts with a dark green color, turns to red, and finally ends with a bright red hue that signifies their full maturation. It takes around 62 to 80 days for them to fully mature. While they can be consumed at any stage, they are at their sweetest when fully red. Moreover, if you keep picking the peppers from the plants, they will keep yielding until the end of the growing season.
In conclusion, this grilled and stuffed giant Marconi peppers recipe is sure to become a new favorite among those who love sweet and smoky flavors. This super easy recipe features mild giant Marconi peppers, ripe stuffing packs of cheese and fire-grilled beef. With a delicious combination of cream cheese, cheddar cheese, and Italian frying peppers, this dish is sure to be a hit at any gathering.
But don’t just take my word for it – give it a try! Whether you’re making it as an appetizer or side dish for your next BBQ fire grill, or experimenting with different substitutions and variations, these stuffed Marconi peppers are bound to impress your guests.
So why not start gifting your friends with bags of pepper plants and start harvesting batches of delicious roasted and chili peppers? Indulge in the sweet taste of these bell-shaped wonders by trying out this recipe today. Every ingredient is critical in achieving perfect results. Following the guidelines listed above will help ensure that the final product results in a tasty appetizer or side dish made perfect over a gas or charcoal grill.
So what are you waiting for? Get grilling!
Grilled & Stuffed Giant Marconi Peppers Recipe
- 3 giant marconi bell peppers (seeded)
- 4 ounces cream cheese
- 1/2 cup cheddar cheese, grated
- I had 3 peppers fresh from the garden so I Started by washing then Grilling all 3 until they were Hot to the touch. (Note: turn them over every 2-3 minutes so they don’t burn too much on any given side). Grill on Low Heat.
- While the peppers are cooking, mix up the cheese mixture so it will be ready for the next step.
- After the peppers have been on the grill long enough they feel hot to the touch, take them off and take the tops off and cut a slit down the length of each pepper. Roll the cheese mixture together in your hands so that it lays loosly inside the peppers. Put the peppers back on the grill untill the cheese mixture starts melting.
- Please note that you should increase the amounts of the cheeses by 1/4 for any additional bell pepper.
- Now they are ready to eat, how you serve them or how much yield is up to you.
YOUR OWN NOTE
You’ll Love These Recipes
Shara @The Bird BBQ
Shara loves to experiment with different flavors and techniques when it comes to BBQ. She has been perfecting her craft for years and loves hosting backyard BBQs with friends & family. She often comes up with creative recipes that her guests rave about.