Ingredients:

• 4 large bell peppers (red, yellow, or green)
• 300 g ground beef or vegetarian mince
• 1 small onion (finely chopped)
• 1 clove garlic (finely chopped)
• 100 g cooked rice
• 1 tomato (diced)
• 50 g grated cheese
• 1 tsp smoked paprika powder
• 1 tsp cumin powder
• Salt and pepper to taste
• 1 tbsp olive oil
• 2 hickory wood chunks (optional)
• Kamado charcoal

Preparation:

• Cut off the tops of the bell peppers and remove the seeds.
• Heat olive oil in a pan and sauté the onion and garlic until soft.
• Add the ground beef and cook until browned. Season with paprika, cumin, salt, and pepper.
• Stir in the diced tomatoes and rice, then let cool slightly.
• Fill the peppers with the mixture and top with grated cheese.

Cooking:

• Preheat the kamado to 180°C (356°F).
• Add wood chunks for extra smoky flavor (optional).
• Place the stuffed peppers directly on the grill or in a baking dish.
• Close the lid and cook for 25–30 minutes, until the peppers are tender and the cheese is melted.

Tips:

• Use vegetarian mince or lentils for a meat-free option.
• Add chili flakes for extra spice.
• Serve with a fresh yogurt sauce or salsa for extra flavor.

Enjoy! Jan Luts