Palermo peppers stuffed with spices in kamado

Unlike other spice mixes, this delicious combination is sugar-free, making it ideal for grilled vegetables, from asparagus to Portobello mushrooms. For a great flavor, brush the vegetables with a little sunflower or olive oil and sprinkle with the spice mixture. In this case we use the mixture to give the filling more flavor.

 

Portions:

You get 4 servings with medium-sized peppers or 10 (for a few appetizers) using mini peppers.

 

Preparation time:

Preparation time: 25-30 minutes

 

Ingredients:

4 medium or 10 mini Palermo peppers.

 

For the spice mix:

½ tablespoon of coffee beans.

½ tablespoon of fine sea salt.

1 teaspoon of black pepper kernels.

1 tablespoon of smoked paprika.

1 tablespoon of cumin seeds.

½ tablespoon of mustard seeds.

1 teaspoon of coriander seeds.

1 teaspoon chili pepper flakes.

 

For the filling:

8-10 mushrooms.

10 pitted green olives.

10 pitted black olives.

200 gr of grated aged cheese.

 

Preparation:

  1. Light the charcoal in your kamado Big Green Egg and heat it with the convEGGtor to 180 ° C. To make the spice mix, grind the coffee beans in a coffee grinder. Once ground, put them in a mortar with the rest of the ingredients and grind them very fine, mixing them well.
  2. For the filling, cut the mushrooms and olives into thin slices and mix them with the grated cheese. Add two and a half tablespoons of the spices (and save the rest for another time). Cut a strip from one side of the peppers if they are medium in size, or remove the head if they are small, and scoop out the seeds. Place the mini peppers on the pepper roasting rack and replace the head of the peppers if desired.
  3. Place the medium-sized peppers on the grill or place the pepper grill pan on the wire rack. Close the lid of the EGG and let the peppers cook for about 20-25 minutes.

Advice: you can substitute the Palermo peppers for jalapeños.

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