Let's Talk BBQ
FORUM SPONSORS => Cookinpellets.com => Topic started by: smoker pete on August 27, 2017, 04:35:53 PM
-
(http://www.smokinpetebbq.com/wordpress/wp-content/uploads/2017/08/GMGstuffedPeppers6.jpg)
Hit the ground running with my new GMG Davy Crockett (DC) and decided to put a twist and a little zing to some Hickory smoked stuffed red bell peppers. As you can see from the image above it's not your typical stuffed peppers which contains rice and tomato sauce.
(http://www.smokinpetebbq.com/wordpress/wp-content/uploads/2017/08/GMGstuffedPeppers4.jpg)
Preheated the GMG DC to 225ºF using Cookinpellets.com Premium 100% Hickory pellets. Smoked the stuffed peppers for 45 minutes before increasing the pit temperature to 350ºF. Cooked at 350ºF until the internal temperature reached 160ºF. About 30 minutes.
Ingredients: 1 lb ground beef cooked and drained, 5 red bell peppers w/core and seeds removed, ½ cup diced red onion, ½ cup diced celery, ¼ cup diced red pepper tops, 10 ounce can of RO-TEL diced tomatoes & green chilies, 1 cup shreded Mexican blend cheese, 12 diced black olives, ½ tsp granulated garlic, ½ tsp garlic salt, ¼ tsp black pepper, ½ cup shredded mozzarella cheese (used to top the peppers), 8 ounces cream cheese (softened) and ½ tsp chili powder.
Directions: Par boil cored red bell peppers for 7 minutes. Mix all ingredients in a large bowl. Stuff each red bell pepper and top with mozzarella cheese.
-
Looks like a winner Pete and colorful!!! Don
-
Looks great. I love stuffed peppers
Sent from my iPad using Tapatalk
-
A pepper full of goodness
Great job Pete. :thumbup: