Stuffing...

This stuffing can be made in advance and frozen, as we did at Eggtoberfest. I chose to make this on the stove top, but with the proper pan it could easily have been prepared on the egg.

Brown and crumble the ground beef and sausage together. Adding the onion and garlic while browning.

Drain grease from pan and return meats to the pan.

Add all remaining ingredients except for the rice and cheese,and bring to a boil.

When mixture is well mixed add the rice and cheese and continue at a simmer to desired consistency.

These amounts made enough to stuff roughly 20 good sized green bell peppers.

Cooking.......

You will also need a couple more cups of Regianno for this step.

Get the egg stabile at 325° to 350° , stable being key here, you want the fire as calm as possible to not char the peppers to bad. I do this as a direct cook, there really is no reason you couldn`t do it indirect if you prefer.

Cut the top of the peppers ( it`s best to pick ones that will stand up on their own ) and remove the membranes and seeds and wash thoroughly.

Layer in about 1/4" of grated regianno and fill pepper roughly 1/3 of the way with stuffing.

Add another layer of Regianno, continue with the stuffing to roughly 1/4" to 1/2" below the top of the pepper.

Another layer of Regianno and the fill remaining space with shredded mozzarella.

The peppers I used at fest were good sized and I could only fit 12 on a large egg.

Place on the egg direct and cook for about 1 hour, I started peeking at around 45 minutes. I never had to relocate any of them.