Stuffed Red Bell Peppers with Bacon Baked Beans
Let's get grilling
1
With a paring knife, cut a circle around the top edge of each bell pepper. The top of each pepper should then lift off like a lid. Remove pepper core, veins and seeds and discard.
2
In a small frying pan, sauté onion and bacon for 3–5 minutes. Add garlic and sauté an additional 30 seconds. Drain bacon grease from mixture. Combine contents of frying pan with all remaining baked bean ingredients into a large bowl and mix well.
3
Wrap a doubled sheet of aluminum foil around the outside of each pepper leaving the top of the peppers uncovered. Fill each pepper with ¾ cup baked bean mix.
4
Preheat charcoal grill to 400°F. Place peppers on the grill uncovered and cook for 45 minutes. Remove pepper from the grill, unwrap the foil and serve.
Cooking for 8 people
Ingredients
Hickory Brown Sugar Baked Beans
-
large onion chopped
1
-
mustard
1 tbsp.
-
garlic chopped
2 cloves
-
kidney beans (16 ounces each)
3 cans
-
pinto beans (16 ounces each)
3 cans
-
uncooked bacon chopped
5 strips
-
ketchup
0.25 cup
-
brown sugar
0.5 cup
-
your favorite BBQ sauce
0.5 cup
-
real maple syrup
0.5 cup
-
red bell peppers
8
-
aluminum foil
Cooking Method: GrilledPopular Collections: Quick & EasyCredit: Chris LillyMeals & Dishes: DinnerTagline: Bell peppers filled with bacon and bean goodness.Expert's Note: As this dish cooks on the grill, the sweet sauce (KC Masterpiece® Hickory Brown Sugar Barbecue Sauce) in the beans caramelizes to formMeals & Dishes: Sides & Snacks
For safe meat preparation, reference the USDA website.
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