Serves 6
40 min
Stuffed Hot Peppers
Recipe GLPRffe5c4e0f716d3
Halved Hungarian hot peppers are filled with a savory mixture of browned ground pork, aromatic spices, fresh herbs, and creamy mascarpone cheese, then grilled over indirect heat until the tops are golden brown. Serve as a satisfying low-carb main course.
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Ingredients
2 tablespoons extra-virgin olive oil
12 ounces ground pork
1 tablespoon red pepper flakes
1 tablespoon fennel seeds
3 scallions, thinly sliced
2 garlic cloves, minced
¼ cup fresh flat-leaf parsley, chopped
1 tablespoon fresh oregano, chopped
½ cup white wine
1½ cups mascarpone cheese
½ cup grated Pecorino Romano cheese
¼ cup plain breadcrumbs
kosher salt
freshly ground black pepper
4 Hungarian hot peppers, halved and seeds removed
Directions
Prepare your grill for medium-high heat, setting up a two-zone system with indirect heat on one side.
Place a large skillet directly over the coals on the hot side of the grill. Add the olive oil and ground pork, cooking and breaking up the meat as it browns, about 3 to 5 minutes, until no pink remains and the internal temperature reaches 160°F.
Add the red pepper flakes, fennel seeds, sliced scallions, and minced garlic to the skillet. Stir well and cook for 2 minutes until fragrant.
Stir in the chopped parsley and oregano, mixing to combine all flavors.
Pour in the white wine and scrape the bottom of the skillet with a wooden spoon to release any browned bits. Let it cook for about 1 minute to slightly reduce.
Remove the skillet from the heat. Stir in the mascarpone cheese, Pecorino Romano, and breadcrumbs until well combined. Taste and season with kosher salt and freshly ground black pepper as needed.
Divide the pork and cheese filling evenly among the halved hot pepper pieces, mounding the mixture into each pepper half.
Arrange the filled pepper halves on the indirect heat side of the grill. Close the grill lid and adjust the vents to stay half open, maintaining an internal temperature of 375 to 400°F.
Grill for 16 to 20 minutes, until the filling is heated through and the tops are golden brown.
Remove from the grill and serve hot.
