Thank you to our friends at Second City Prime Steak and Seafood for the bison that inspired this recipe.
The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...See Accessory
Multi-functional, efficient and built to last a lifetime - the traditional cast iron Dutch Oven is a...See Accessory
The Perforated Cooking Grids allow the flavor to reach the food while cooking fish or small foods li...See Accessory
The perforated grids allow heat and flavor to reach the food and make it easy to cook fish or small ...See Accessory
In a large bowl, toss the zucchini slices, carrots and tomatoes in 1 tablespoon (15 ml) of olive oil, plus 1 teaspoon (5 ml) each of thyme and basil. Salt and pepper to taste.
Add the remaining olive oil, diced onion, garlic and a pinch of thyme and basil - about 1/4 teaspoons (1.3 ml) - to the cast iron skillet. Cook until the onion is translucent - about 2-4 minutes. Add the ground bison, breaking it down into smaller pieces as it cooks. While the bison is cooking add in the mushrooms and crushed pepper. Once the bison is cooked through, remove the skillet from the EGG.
While the bison is cooling, place the zucchini, carrots and plum tomatoes directly on the Perforated Cooking Grid and roast until tender - about 5 minutes. If you don't want to roast the plum tomatoes, you can use a can of diced fire roasted tomatoes as a quick alternative. Remove from the heat and let cool. Once the veggies have cooled, dice into small pieces.
In a large mixing bowl, add the bison mixture, rice, roasted diced veggies, 2 cups (480 ml) of diced tomatoes (or canned fire roasted tomatoes) and 1/2 cups (120 ml) of the chicken stock. Reserve the rest of the tomatoes to top the peppers. Add the rest of the herbs, salt and pepper to taste. Stir gently to incorporate ingredients.
Stuff the peppers with the bison rice mixture half way, then add a layer of 1 cup (240 ml) shredded cheddar cheese and finish stuffing to the top. Spoon the rest of the roasted tomatoes on top of each pepper. Place prepared raw peppers in Dutch Oven - Cast Iron arranging the mini peppers between the large peppers. Cover bottom of Dutch oven with the remaining chicken stock.
Place on EGG, cover and cook for 30 minutes. Uncover and add a layer of the remaining shredded cheddar cheese to cover the top of the peppers and cook uncovered to melt the cheese. Once the cheese melts, remove from heat and let rest for 5 - 10 minutes.
Sprinkle peppers with parmesan cheese and garnish with crushed red pepper and herbs to taste. Transfer the peppers from the Dutch Oven - Cast Iron to a plate or platter and serve.
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Thank you to our friends at Greensbury Market for the beef that inspired this recipe.See Recipe