There is something ancient and primal about cooking with fire. If you’ve ever stood around a backyard grill, a cold drink in hand, and smelled the unmistakable aroma of smoke and sizzling food, then you’ve had a taste of this timeless tradition.
Building your own fire, managing a bed of glowing coals, and mastering the art of live-fire cooking is a rewarding skill that, while it may seem intimidating, is truly accessible to the home cook. For a deep dive into the world of live-fire grilling, join us for one of our remaining grilling classes this season! Here, we explore a dish that is a staple of one of the world’s most celebrated grilling cultures: Argentina.
The Heart of the Asado
In Argentina, the Sunday asado is more than just a barbecue; it's a social ritual. It's a gathering of family and friends where the fire is the centerpiece, and time slows down. The ‘asador’, or grill master, carefully tends the fire, and over the course of the afternoon, an array of meats and vegetables are cooked with patience and skill. While beef is the undeniable star of an asado, there are fantastic supporting players that are just as important to the experience.
One such dish is Morrones Rellenos a la Parrilla, or grilled stuffed peppers. These are not your average roasted peppers. They are a delightful side dish, often served as an appetizer to tide everyone over while the main cuts of meat finish cooking. They are a testament to how the asado is a comprehensive culinary event, one that celebrates every element of the feast, from the first smoky bite to the last. The beauty of morrones rellenos is that they take a simple vegetable and transform it into a rich, savory, and wonderfully gooey treat. The grill works its magic, charring the outside of the pepper while slowly cooking the filling within.
The traditional filling is a celebration of simple flavors: a perfect egg, a pile of melty cheese, and a few key seasonings. The egg cooks to a perfect soft-set, the cheese melts into a glorious, stringy mess, and the pepper itself becomes tender and sweet. It’s a perfect bite of textures and flavors, and it’s a dish that highlights the versatility of open-fire cooking. And, for the true carnivores out there, a small addition of grilled sausage or crumbled chorizo takes the dish to an entirely new level.
Whether you’re a seasoned asador or just getting your feet wet with live-fire cooking, this dish is an excellent place to start. It’s a fun, engaging, and incredibly delicious way to get more comfortable with your grill and a fantastic way to bring a little bit of Argentine tradition into your own backyard.
Morrones Rellenos a la Parrilla
Serves: 2-4
Prep time: 5 minutes
Cook time: 15-20 minutes
Total time: 20-25 minutes
2-3 large bell peppers (morrones), halved lengthwise and seeded
4-6 large eggs
1-2 cups shredded mozzarella, provolone, or other melting cheese
Salt and black pepper to taste
Olive oil for brushing
Optional: 1-2 grilled chorizos, crumbled
1. Prepare the grill: Create a two-zone fire with a pile of hot coals on one side and a cooler, indirect heat zone on the other.
2. Prep the peppers: Wash the peppers and cut them in half lengthwise. Remove the seeds and all white membrane. Brush the inside and outside of the peppers with a light coat of olive oil.
4. Fill the peppers: Carefully flip the peppers over so they are cut-side up. Crack one egg into the center of each pepper half. Season with salt and pepper. Sprinkle a generous amount of shredded cheese around the egg. If using, crumble the cooked chorizo into the peppers as well.
5. Cook the filling: Continue to cook the peppers over indirect heat, covered, for another 10-15 minutes. The cooking time will vary depending on your grill and the heat of your coals. The goal is to cook the egg to a soft-set consistency and melt the cheese to a gooey perfection.
