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Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

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Let's get grilling

1 Precook quinoa according to directions so it is ready to be mixed with the other ingredients for stuffing the peppers.
2 Load Masterbuilt Gravity Series 800 with Kingsford® Original Charcoal and set temp to 400°F.
3 Cut off the tops of the peppers and remove the membrane from the inside.
4 Slice cucumbers lengthwise.
5 Grill the cucumbers until they form nice char marks, about 5 minutes per side. Remove from the grill and chop up.
6 In a large bowl combine the quinoa, garbanzo beans, cucumber, oregano, feta cheese, salt, and pepper.
7 Spoon the mixture into the peppers. Top with extra feta cheese.
8 Let the peppers cook on warming rack of the Masterbuilt Gravity Series for 15 minutes or until the peppers are fork tender.
9 Garnish with oregano.
Cooking for 4 people


  • cooked quinoa
    4 cups
  • peppers, insides and tops removed
  • large cucumber or 3 pickling cucumbers, sliced lengthwise into ¼-inch slices
  • garbanzo beans, rinsed and drained
    16 oz.
  • feta, crumbled
    8 oz.
  • large bunch oregano
  • salt
    1 tsp.
  • fresh ground pepper
    1 tsp.

Credit: Recipe created by Robyn Lindars - Recipe Developer, Grilling Expert, Editor in Chief of Grill Girl Magazine and – on behalf of Kingsford and Masterbuilt

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