Thursday, June 20, 2013

Stuffed Marconi Peppers

OK, I know everyone might not be able to find Marconi peppers, but you can use any kind of Cubanelle-type pepper instead.  They are just large, mild, stuffing peppers.  We actually "thought" we had planted a bunch of cherry bomb peppers.  The seed must have got mixed up, because we got half cherry bombs and half Marconi peppers.  Oh well, it's all good!  These make a really great appetizer or side with your weekend BBQ, so fire up that grill!  Let's get smoking!

Stuffed and ready for the grill.

Hot off the grill, ready to eat!
4 large Marconi peppers (or C
6 oz. breakfast sausage or Italian sausage, lightly browned and crumbled
1 ½ cups cheddar cheese, grated
8 oz. cream cheese, broken into small bits
1 tbl. Parmesan cheese
good dash salt
good dash black pepper
good dash hot sauce
olive oil

Peppers stuffed and topped off with aluminum foil, ready to be grilled

  • Combine all ingredients (except the Marconi peppers) plus one teaspoon of olive oil together in a bowl
  • Cut tops off the peppers, and a little bit of the bottom (makes them easier to stuff), and remove seeds
  • Using your finger, mash the cheese mixture down a little at a time, until it just starts to come out the bottom of the pepper, then continue filling until all the way to the top of the pepper
  • Cover the tops with a small piece of aluminum foil (keeps the filling from oozing out while cooking)
  • Brush the stuffed peppers with a little olive oil (to keep from drying out)
  • Place on a baking tray or grilling basket and put on a low-heat (225°) smoker grill for about 2 ½ hours, brushing occasionally with olive oil
  • Serve hot, and as always, Enjoy!


  1. Was wondering another option for cooking these like in the oven. What temperature and how long?

  2. Oven would be fine. I guess 350 for around 30 min or so. Maybe broil for 2 or 3 min. Keep an eye on them.

  3. I use giant marconi, cubanella and pablano peppers (latter has some heat) cut tops open like a Halloween pumpkin. Remove seeds but leave some cork on the stemmed top. Don't open the bottom. Mix your meat/ cheese at a 50/50 ratio and stuff. (letting meat cool before mixing) Replace tops how they came off and use 4 toothpicks in from the sides of the pepper into the cork of the top to hold it in place. Trim off half of toothpick from outside. Grill on four sides till stuffing begins to ooze out and peppers are browned and soft. Have guests Remove toothpicks before eating.


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