G
Guest
Guest
Smoked Stuffed Peppers
5 Large Bell Peppers
1 # Ground Beef
1/2 # Ground Sausage
1 8 Oz. Can Diced Tomatoes in Heavy Sauce
1 Cup Cooked Rice
Diced Onion
Shredded Cheddar Cheese
Salt
Coarse Black Pepper
Wash peppers and cut out the top close to the stem to leave a "rim" on the pepper. Remove seeds and pulp. Mix all ingredients together and firmly pack into pepper leaving a small depression in the "rim". Cap the depression with shredded cheese. Smoke to a probe temperature of 160-165? (2 1/2-3 hours at 275? dome).
Set peppers in a shallow foil boat to contain juices if they leak. For a drier filling make a vertical slit towards bottom of pepper to allow juices to drain while cooking.
I used whisky barrel chips on this and would serve it to company anytime.
5 Large Bell Peppers
1 # Ground Beef
1/2 # Ground Sausage
1 8 Oz. Can Diced Tomatoes in Heavy Sauce
1 Cup Cooked Rice
Diced Onion
Shredded Cheddar Cheese
Salt
Coarse Black Pepper
Wash peppers and cut out the top close to the stem to leave a "rim" on the pepper. Remove seeds and pulp. Mix all ingredients together and firmly pack into pepper leaving a small depression in the "rim". Cap the depression with shredded cheese. Smoke to a probe temperature of 160-165? (2 1/2-3 hours at 275? dome).
Set peppers in a shallow foil boat to contain juices if they leak. For a drier filling make a vertical slit towards bottom of pepper to allow juices to drain while cooking.
I used whisky barrel chips on this and would serve it to company anytime.