When barbecuing chicken outdoors, it is sometimes easy to focus on the main course and forget about the side dishes. Bell pepper bundles are an easy side dish that can be dropped on the cooker right along with the birds. Hobo packs—simple aluminum-foil pouches—are a great way to steam vegetables when cooking outdoors. Any vegetables will work with this type of cooking. This red bell pepper, green cabbage, and sweet onion combination not only packs a delicious flavor punch but makes a beautiful presentation. Serve the vegetables right out of the foil for a more rustic look or arrange them on a serving platter.

　　

Ingredients

serves 6

　　3 red bell peppers

　　4 1/2 cups shredded cabbage

　　1 1/2 teaspoons Lawry’s seasoned salt

　　12 pats (teaspoons) butter

　　1 vidalia onion or sweet onion

　　

Step 1

Build a charcoal and/or wood fire on one side of the grill, leaving the other side void. This will create an area for indirect heat.

　　

Step 2

Cut the peppers in half through the stems and remove all veins and seeds. Stuff each pepper half with 3/4 cup of the shredded cabbage.

　　

Step 3

Sprinkle each stuffed pepper with seasoned salt and top with a pat of butter. Cut the onion into 6 equal slices. Place an onion slice on each stuffed pepper, top with a second pat of butter, and sprinkle with more seasoned salt. Place each stuffed red pepper on a doubled sheet of aluminum foil. Wrap the peppers and seal tight.

　　

Step 4

When the grill temperature is at 400°F, place the foil bundles on the grill away from the heat and cook for 45 minutes, or until the peppers are soft. Serve hot.

　　

Cooking Method

Step 5

Indirect heat

　　Big Bob Gibson's BBQ Book by Chris Lilly. Copyright © 2009 by Chris Lilly. Published by Crown Publishing Group. All Rights Reserved.Vice president, executive chef, and partner of Big Bob Gibson Bar-B-Q, Chris Lilly oversees the two company-owned restaurants as well as their new chain of franchises.