• Nila Grobler

Stuffed Peppers


2 TBSP extra-virgin olive oil 1 medium yellow onion, chopped

1 TBSP tomato paste

3 teaspoons Raka Spice Rubs

1 tin cooked brown lentils

1 lb ground beef kosher salt, to taste black pepper, to taste

1 cup tomato sauce

1/3 cup ketchup

1 tbsp Worcestershire sauce

1 tbsp apple cider vinegar

1 tbsp brown sugar

4 bell peppers, sliced in half lengthwise

1 cup Monterey jack cheese, shredded Chopped green onions, for garnish


When ready to cook, start the grill on Smoke with the lid open until the fire is established (4 to 5 minutes).

Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

Heat oil in a large skillet over medium heat.

Cook onion until translucent. Stir in tomato paste and Raka Spice Rubs. Add pre cooked brown lentils, season with salt and pepper and brown.

Reduce heat to low and stir in tomato sauce, ketchup, Worcestershire sauce, apple cider vinegar and brown sugar. Let simmer until slightly thickened.

Divide the mixture evenly into 8 pepper halves and top with cheese. Arrange peppers directly on grill grate and roast until peppers are tender, about 45 minutes.

Garnish with green onions and serve immediately.


Difficulty: 2/5 Prep time: 20 mins Cook time: 45 mins Serves: 4 - 6 Hardwood: Cherry

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