Pale Ale Pizza Peppers

Everything that is awesome about pizza inside a marinated sweet pepper and grilled on the Big Green Egg. This recipe’s acid from the marinade balances the richness of the cheeses and sausage. I dare you to stop at one, I dare you.

Print Pale Ale Pizza Peppers Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 45 minutes

Hardware

• 16 sweets peppers, halved, membrane removed, and de-seeded For Marinade
• ¼ cup No Salmon Pale Ale
• ¼ cup extra virgin Olive oil
• ¼ cup apple cider vinegar
• ½ TBSP dried oregano
• ½ TBSP dried basil
• ½ tsp salt
• ½ tsp ground pepper For Stuffing
• ¼ cup No Salmon Pale Ale
• ½ cup mozzarella cheese
• ½ cup parmesan cheese
• 1 cup cream cheese, at room temperature
• ½ lbs hot Italian sausage
• ¼ cup black olives, sliced
• ⅓ cup fresh spinach, chopped
• ½ TBSP dried oregano
• ½ tsp salt
• ½ tsp ground pepper

Directions

• Remove the stems from the peppers and reserve
• Cut around inside the peppers to detach the membranes and remove the seeds
• Combine the marinade ingredients, and place the halved peppers in the bowl
• Marinate for 6 hours
• Cook sausage until it crumbles, add a small amount of pale ale
• In a bowl, blend the stuffing ingredients
• Heat the Big Green Egg or other grill to 400ºF
• Fill the pepper halves with the cheese/sausage mixture
• Grill the peppers until blistered all over and the cheese filling is piping hot, about 7 minutes.
• Transfer the peppers to plates and serve.

Images and other recipes at AleMeals

bon appetit