WILMINGTON, N.C. (WECT) – This edition of Backyard BBQ features WECT’s Gabe Ross and Jon Barber from Wilmington Grill, as they prepare grilled stuffed peppers.
Grilled Stuffed Peppers
Ingredients
- Spanish Rice Mix
- Chorizo
- Bell peppers (3 to 6)
- Shredded Fiesta Blend Cheese
Instructions
- Cut the top of the bell pepper off and clean out the insides, including the seeds.
- Follow the recipe on the Spanish rice mix.
- Cook the chorizo until it is brown, then drain the fat.
- Mix the chorizo and rice in a bowl.
- Fill the bell pepper with the mixture.
- Top with the cheese blend.
- Place the pepper on the grill to cook it and melt the cheese.
Pair your…..