Ingredients for - Stuffed chili peppers, grilled
How to cook deliciously - Stuffed chili peppers, grilled
1. Stage
Immerse the grill board (of lime or alder) for 1-12 hours in water so that it is completely under water. Lightly fry the chopped onions in a pan. Add minced meat, salt and pepper to taste, and fry for 10 minutes. You can add finely chopped herbs, garlic or chili to the mince, if desired. Preheat barbecue/mangal to medium heat (160-180ºC, hand at grill for about 10 seconds).
2. Stage
While the barbecue/mangal is heating up, marinate the bacon in soy sauce for 10 minutes. In the meantime, cut the peppers in half, place the minced meat on the halves, brush the minced meat with cheese, and place the tomato slices on top. Salt the tomato.
3. Stage
Wrap the stuffed chili halves completely with 1-2 strips of bacon.
4. Stage
After the coals have reached optimal temperature place the grill board on the grill grate, over the coals, face down. Keep the board in this position for 1 to 2 minutes until the smoke clears (the dried front side will not allow the grill board to curve excessively during baking).
5. Stage
Then flip the grill board face up and place the stuffed peppers on top. If there is a lid - cover and bake for 15-20 minutes until ashy. If no lid - bake for 20-30 minutes, the board should smolder but not burn (keep a sprayer or water bottle at the ready)!
6. Stage
Serve the stuffed peppers hot with cold beer. The spiciness of the peppers goes down as they cool.