Just a basic side-dish. The good part is that you can do most of the prep work ahead of time, and then toss them on the grill in order to have something besides meat to eat. They take a while to prepare, but most of that time is spent waiting for something to finish, so you can do plenty of other things at the same time. Also, you can make them hours ahead of time, and they will keep until you're ready to cook.
Ingredients
3 medium to large potatoes.
1 Cup vegetables (corn, peas, green beans, carrot or mix).
One medium-size white onion, chopped.
One bell pepper (green, red or yellow, any will work), chopped.
One clove garlic, chopped finely.
Olive oil.
Salt and Pepper to season.
½ Cup shredded cheese (optional).
Directions
Microwave potatoes for 10-15 minutes. You don't want to cook them completely, just enough that the skin has started to loosen.
Put potatoes into cold water, and then into the fridge. Let them cool for at least a half-hour.
If you try to cut up the spuds when they're too hot, they'll crumble. If you let them cool enough, they'll slice like butter.
Cut potatoes into ¾ inch (2 cm) cubes or ⅜ inch (1 cm) thick slices.
Set out a 9 x 15 inch piece of aluminum foil.
Place potatoes in an even layer on the foil, leaving a couple inches all the way around.
Add vegetable, onion, peppers, and garlic to potatoes.
Drizzle a tablespoon or two of olive-oil over the lot.
Add salt and pepper to season. You can also add herbs such as basil, parsley, etc.
Place a second piece of aluminum foil over the top, and fold in the edges, sealing in all the bits. You should end up with a 6 x 10 inch (or slightly larger) packet.
Place in the cooler or in the fridge until it's time to go to the ball-game.
When you've got the grill going, place the sealed packet on the grill. If the grill is at the right temperature for doing hamburgers or bratwurst, they'll take about 10-20 minutes to cook.
Flip them over a couple times as the rest of the meal is cooking. When they're done, just serve directly from the foil.
If you want to get fancy, put about a half-cup of shredded cheese over the bits as soon as you pull them off the grill and let them sit for a minute or so for the cheese to melt over everything.
Serves four
Preparation time: 10-15 minutes of work, about an hour on the clock total
Cooking time: 10-20 minutes, depending on how hot the grill is
A tasty side-dish that can be finished on a barbecue grill. You can prepare them well ahead of time without too much worry. Because everything in the stuffing is pre-cooked, you just need to warm that up and cook the pepper on the outside, so they're quick and easy to bake or grill. Originally from August 2001.
Ingredients
2 green bell peppers
2 small potatoes
¾ Cup corn
1 golf-ball sized onion
4 strips bacon
½ Cup mozarella cheese
salt and pepper to season
Directions
Wash potatoes and microwave them on high for 4-6 minutes, until cooked.
Meanwhile chop bacon and onion and fry together until onions have gone translucent.
Boil corn in water until tender.
Cut top out of peppers and remove seeds and white innards.
Mash potatoes with bacon and onions.
Mix corn with potatoes.
Use mix to stuff peppers nearly full.
Top peppers with cheese.
For bbq cooking, wrap peppers in aluminum foil, for oven cooking, just place them in a baking pan.
You can test the peppers for doneness by gently pushing against the side of the pepper. It will still feel firm until cooked, at which point it will feel much softer.
Serves: 2 or 3
Preparation Time: 15 minutes
Cooking Time: 15-20 minutes on the grill, 10 minutes in an oven (350F-ish, but use whatever temperature your main dish needs)