Caribbean Stuffed Peppers

A delicious blend of seasoning, Big Green Egg Habanero Hot Sauce and spices is added directly to the ground meat, and the highly spiced meat is used to stuff bell peppers.



  • bell peppers (red, yellow, green, or a combination) 
  • 2 tablespoons (30 ml) olive oil 
  • lb ground chuck or ground round 
  • 1 cup (240 ml) diced red onion 
  • 2 tablespoons (30 ml) minced garlic 
  • 3 tablespoons (45 ml) jerk seasoning 
  • 1 cup (240 ml) white rice 
  • 2 cups (480 ml) chicken stock 
  • (28 oz. (800 g)) can diced tomatoes, drained 
  • sprigs thyme 
  • bay leaves 
  • (1 1/2 inch (4 cm)) piece peeled fresh ginger 
  • (15 oz. (429 g)) can black beans, drained and rinsed 
  • 1/2 cups (120 ml) firmly packed chopped fresh cilantro 
  • 1/2 cups (120 ml) thinly sliced scallions 
  • 2 tablespoons (30 ml) freshly squeezed lime juice (1 to 2 limes) 
  • 2 tablespoons (30 ml) Big Green Egg Habanero Hot Sauce – add more if you like it really spicy! 
  • 1/2 cups (120 ml) crumbled cotija cheese (2 oz. (57 g)


Step 1

Set the EGG for direct cooking at 350°F/176°C.

Step 2

Place the Dutch Oven - Cast Iron on the grid and preheat for 10 minutes.

Step 3

Cut off the tops of the bell peppers and remove the seeds and ribs. If the peppers will not sit upright, cut a thin slice of flesh off the base to level the bottom. Set aside.

Step 4

Pour the olive oil into the Dutch Oven - Cast Iron to heat briefly. Add the ground chuck, onion and garlic. Close the lid of the EGG and cook for 3 to 4 minutes, until the meat is browned. Add the jerk seasoning and stir. Close the lid of the EGG and continue to cook for 3 to 4 minutes until the ground beef is completely cooked. Add the rice, chicken stock, tomatoes, thyme sprigs, bay leaves and ginger to the Dutch Oven and stir gently. Place the lid on the Dutch Oven and close the lid of the EGG. Simmer for 15 minutes, or until the rice is cooked and the liquid is absorbed.

Step 5

Remove the Dutch Oven - Cast Iron from the heat and let it sit, covered, for 10 minutes. Remove the lid and, using a fork, gently fluff the rice mixture. Remove and discard the bay leaves and thyme sprigs. Gently stir in the black beans, cilantro, scallion, lime juice and hot sauce (add more if desired). Fill each of the bell peppers with 1 cup (240 ml) to 1 1/2 cups (360 ml) of the filling.

Step 6

Place the peppers on a Perforated Grid and place the pan on the grid. Close the lid of the EGG and cook for 30 minutes, or until the ingredients are thoroughly cooked. Transfer the peppers from the EGG to a platter and sprinkle each pepper with cheese. Serve immediately. Serves 6.

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