For Halloween, which is becoming more and more popular in Lithuania, we suggest you make peppers stuffed with stuffing, pumpkin and other vegetables.
Although the recipe is mainly for mobile COBB grills owners, it can be used by owners of any other grill or even those who cook in their home kitchen.
Preparing these peppers will be quick and easy. The ingredients are in everyone's kitchen and cutting up the scarecrow faces will be fun for young and old alike. We wish you a frightfully tasty and frightfully fun holiday! Booooo!
Accessories required:
- COBB cobblestone charcoal tablet (1 pc) OR Weber coal briquettes (8 pieces). For the briquettes you will need Weber / Fire Up tanning (4 pcs)
- Fire burner (e.g. PETROMAX mini or PETROMAX Professional)
- COBB deep fryer
- COBB grill plate
- COBB cooking grill
Ingredients:
- 4-5 yellow/orange peppers (depending on size)
- 500 g of low-fat beef mince
- 1/2 finely chopped medium onion
- 1/4 glass of tinned tomatoes
- 1 tbsp. canned tomato paste
- 1/2 cup frozen peas
- 2 glasses diced pumpkin
- 1 tbsp. cayenne (hot) pepper (to taste)
- 1 tbsp. ground cumin
- 1 a.s. salt (to taste)
- 1 tsp. ground pepper (to taste)
- 1 a.s. brown sugar
- 2 large garlic cloves, finely chopped
- Olive oil
- Butter
Production:
- Cut off the top part of the peppers (about 1-2 cm), remove the seeds. Using a sharp knife, cut out the eyes and nose. Place the peppers on their side.
- Insert COBB CobbleStone coconut charcoal tablet with fire burner and wait a few minutes for the charcoal tablet to turn grey. Alternatively, if you do not have CobbleStone tablets, use others such as, WEBER coal briquettes. They will give you a tan when lit tanning lamps. The briquettes will be ready to bake when they turn grey (this may take 15-20 minutes).
- Į COBB grill add a deep frying pan and leave to heat for at least 5 minutes.
- Fry the onions and garlic in the oil in the pan, stirring gently, until transparent.
- Add the minced meat to the pan and lightly fry. Add the cayenne, cumin, salt and pepper and fry for a further 5-8 minutes. Add the tomatoes, tomato puree, sugar, peas and cover the pan with the grill lid.
- When the liquid has evaporated, uncover and fill the cut peppers (about 3/4 full) with the filling.
- In the same deep pan add the pumpkin and 3/4 of a glass of water. Cover with a lid and simmer until the pumpkin is soft.
- Add the butter, salt and pepper to taste. Puree until the pumpkin mixture is soft and fluffy. Fill the remaining volume of paprika with it. If you like, you can sprinkle with cheese.
- Remove the pan from the grill and place a COBB fluted Griddle Plate on top. Griddle. Cover with the lid and cook until the peppers are soft (approximately 25 minutes).
Enjoy!
