TIME TO THROW DOWN WITH OUR FRIENDS AT THE FIREFIGHTER THROWDOWN ! THIS WEEKS' RECIPE COMES FROM THE FORK AND HOSE CO. KITCHEN. AND JUST LIKE THE THROWDOWN TUESDAY TIP WHERE WE USED A PORTOBELLO MUSHROOM AS A BURGER BUN, IN THIS RECIPE WE USE A BELL PEPPER AS THE "BREAD" FOR OUR PHILLY CHEESESTEAK....
BELL PEPPERS ARE A GREAT VESSEL FOR PRETTY MUCH ANYTHING. AS LONG AS YOU DONT OVER COOK THEM THEY WILL HOLD THEIR SHAPE AND CAN EASILY REPLACE BREAD IN A RECIPE IF YOU ARE TRYING TO REDUCE CARBS AND CALORIES.
I HAVE TO BE HONEST, I WAS NOT EXPECTING AS MUCH SMOKE FLAVOR AS WE GOT. FOR ONLY 45 MINUTES OR SO THAT THEY WERE OVER THE APPLEWOOD, THE RICE AND PEPPER FLESH REALLY SEEMED TO ABSORB THE SMOKE. JUST THE RIGHT AMOUNT TO COMPLIMENT THE RICHNESS OF THE CHEESY BEEF AND SWEETNESS OF THE PEPPER.
Smoked Philly Cheesesteak Stuffed Peppers
Serves 3
INGREDIENTS:
6 BELL PEPPERS, tops cut off, cored and seeded. Reserve tops and chop
2 LBS. GROUND BEEF
1 CUP COOKED RICE
1 ONION, chopped
1 CLOVE OF GARLIC, chopped
12 OZ. TOMATO SAUCE
6 SLICES OF AMERICAN CHEESE
CHILI FLAKES
SALT AND PEPPER
HANDFUL OF FRESH BASIL, torn to pieces
OLIVE OIL
PROCEDURE:
Get your gas grill/smoker going for indirect heat with wood chips of choice. For this recipe I used apple wood because thats what I had at the firehouse.
Cook rice according to package, I use chicken broth in place of water for extra flavor. Set aside
While the rice is cooking, brown the beef in a large cast iron pan or skillet. Remove and drain. Set aside
Add a drizzle of olive oil to the pan over medium heat. Add the onion, garlic and chopped pepper tops. Season with a pinch of salt, pepper and chili flakes.
Add the tomato sauce when the onions are translucent and stir. Add the reserved ground beef and rice. Add the basil and stir to combine.
In a large bowl, add about 7 large serving spoons worth of the beef mixture with the American cheese slices. Stir to combine. The cheese should melt and form one mixture with everything. Their will be some leftover beef and rice mix in the pan. This is good eats on its own!
Stuff the peppers with the beef/rice/cheese mixture and place them on the grill/smoker over indirect heat.
GOTTA HAVE SOME HEAT SO I SPRINKLE RED CHILI FLAKES OVER THE TOP. YOU CAN SEE HOW THE CHEESE AND RICE REALLY HOLD EVERYTHING TOGETHER, ESPECIALLY BECAUSE THE PEPPER WAS JUST COOKED THROUGH.
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STAY SAFE, EAT WELL!