For Halloween, which is becoming more and more popular in Lithuania, we offer you to make peppers stuffed with minced meat, pumpkins and other vegetables.
Although the recipe is mostly for mobile COBB grills owners, but anyone who owns any other grill or even cooks in the home kitchen will be able to use it.
Preparing these peppers will be quick and easy. The ingredients are found in everyone's kitchen, and cutting scary faces will be fun for both young and old. We wish you a delicious and fun holiday! Booooo!
Required accessories:
- COBB cobblestone coal tablet (1 pc) OR Weber charcoal briquettes (8 pcs). You will need to tan the briquettes Weber / Fire Up tanners (4 pcs)
- Fire burner (eg PETROMAX mini or PETROMAX Professional)
- COBB deep pan
- COBB grill plate
- COBB grill
Ingredients:
- 4-5 yellow/orange bell peppers (depending on size)
- 500 g lean ground beef
- 1/2 medium onion finely chopped
- 1/4 cup canned tomatoes
- 1 tbsp. tomato paste
- 1/2 cup frozen peas
- 2 cups of diced pumpkin
- 1 tbsp. cayenne (hot) peppers (to taste)
- 1 tbsp. ground cumin
- 1 tbsp. salt (to taste)
- 1 tbsp. ground pepper (to taste)
- 1 tbsp. brown sugar
- 2 large garlic cloves, finely chopped
- Olive oil
- Butter
Production:
- Cut off the upper part of the pepper (about 1-2 cm), remove the seeds. Using a sharp knife, cut out the eyes and nose. Set the peppers aside.
- Put it in COBB CobbleStone coconut charcoal tablet with fire torch and wait a few minutes for the carbon tablet to turn gray. Or if you don't have one CobbleStone tablets, use others, e.g. WEBER charcoal briquettes. You will burn them by burning them tanners. You can cook when the briquettes turn gray (this may take 15-20 minutes).
- To COBB grill insert deep pan and leave to heat for at least 5 minutes.
- Fry the onion and garlic in the oil in a frying pan, stirring gently, until translucent.
- Add mincemeat to the pan and brown lightly. Add cayenne pepper, cumin, salt, pepper and fry for another 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 with this prepared filling (about 3/4).
- To the same deep pan add squash and add 3/4 cup water. Cover with a lid and simmer until the pumpkin is soft.
- Add butter, salt and pepper to taste. Mash until the pumpkin mass becomes soft and fluffy. Fill the remaining volume of the pepper with it. If you want, you can sprinkle with cheese.
- Remove the pan from the grill and place the COBB Fluted Griddle flat on top of the grill. Cover and bake until the peppers are soft (about 25 minutes).
Delicious!
