Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Stuffed Grilled Peppers

Ingredients

1 Tbl bacon fat

1 cup yellow onion, small dice

1 tsp steak seasoning

1 tsp kosher salt

2 Tbl sugar

1 tsp black pepper, freshly ground

2 tsp fresh garlic, minced fine

1/4 tsp dry basil

1/4 tsp dry oregano

1/8 tsp dry thyme

2 Tbl tomato paste

1 egg, slightly beaten

1 1/2 pounds lean ground beef

1 28 0unce can diced tomatoes, drained very well

6 large bell peppers, tops and seeds removed

Instructions

In a small sauté pan, heat the bacon fat over medium heat. Add onions, steak seasoning, salt, sugar and pepper and cook 3-4 minutes. Add the garlic, basil, oregano and thyme and cook one more minute. Stir in the tomato paste and cook 4-5 minutes, stirring constantly.

Remove mixture from the heat and transfer to a large mixing bowl. Allow to cool completely.

Once the mixture has cooled, mix in the egg, ground beef and drained tomatoes. Fill each pepper with the ground beef mixture.

Prepare the grill. Cook the peppers over indirect medium heat for 20-25 minutes.

Remove from the grill and serve.

Yield: 6 servings

Recent Recipes

Cappuccino Cheesecake

The Cappuccino Cheesecake was a favorite at the Purple Parrot Café, perfect for those nights when the dining room was dressed up with white linens and holiday cheer. Rich, creamy, and laced with espresso, it’s a decadent end to a Christmas feast or any special occasion.

Read more

Shrimp and Butternut Squash Bisque

One of the first recipes I ever created was a shrimp bisque. It’s been a staple at Crescent City Grill for years now, served to countless guests who have come through our doors. Back in those early days in the kitchen, there wasn’t any formal training to rely on— just curiosity, passion, and a willingness to experiment until it was just right. Adding butternut squash wasn’t a part of the original recipe. Though its natural sweetness balances the richness of the shrimp and the cream.

Read more

Roasted Brussels Sprouts

From the upcoming cookbook, Robert St. John’s Mississippi Christmas (due in October)

Read more