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Categories:
onion bacon garlic pinto beans kidney beans brown sugar maple syrup barbecue sauce ketchup Worcestershire sauce yellow mustard red bell peppers
Viewed: 24 - Published at: 7 years agoIngredients
- 1 large onion, chopped
- 5 strips bacon, chopped
- 2 garlic cloves, chopped
- 3 15-ounces cans pinto beans, drained
- 3 15-ounces cans kidney beans, drained
- 1/2 cup brown sugar
- 1/2 cup pure maple syrup
- 1/2 cup barbecue sauce
- 1/4 cup ketchup
- 1/4 cup Worcestershire sauce
- 1 tablespoon yellow mustard
- 8 red bell peppers
Method
- Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.
- Preheat the cooker to 400F.
- In a small frying pan, saute the onion and bacon together for 5 to 7 minutes, until the bacon starts to brown.
- Add the garlic and saute for an additional 30 seconds.
- Drain the rendered bacon grease and scrape the mixture into a large bowl.
- Add the beans, brown sugar, maple syrup, barbecue sauce, ketchup, Worcestershire, and yellow mustard and mix well.
- With a paring knife, slice off the top of each bell pepper.
- Pull out the core, veins, and seeds and discard.
- Fill each pepper with 3/4 cup of the baked bean mix.
- Place the peppers on the void side of the grill, close the lid and cook over indirect heat for 50 minutes, or until the filling is hot and crusty and the peppers soften.
- Indirect heat
