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Most users ever online was 459, 11-07-2010 at 10:58 PM.

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Top Poster: PigCicles (10,055)
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  1. #1
    Join Date
    Oct 2010
    Location
    Magnolia/Tomball Texas
    Posts
    1,571

    Default Smoked Bell Peppers

    Tonight was a quick smoke with cherry wood in the electric.
    Stuffed bell peppers. Ground chuck, rice, Rotel, panko, Lipton onion soup mix, and salsa. Needed more tomato sauce but it was darn good.
    Try it you will like it.



    Why in the hell should I have to "Press 1 for English?"

  2. #2
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    I haven't had stuffed bells in a very long time. Thanks for the reminder and the twist to add some extra flavor
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  3. #3
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Looks fine to me!
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  4. #4
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    ...And I just happen to have a surplus of bell peppers right now!


  5. #5
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,735

    Default

    Now I like those!!!
    I do them on my drum, good eats Maynard!!!
    The smoky flavor adds a lot!!!

    I do not care for rice in stuffed peppers so my stuffing recipe is different. Just sayin'.

    Enough for 4 good size peppers -

    1 pkg. (7 oz.) Stove Top chicken stuffing mix
    1/2 lb. sausage
    1 can (8 oz.) whole kernel corn, drained
    1 c. grated cheddar cheese
    We added – some onion, some fresh sage, celery


    • Prepare stuffing as directed on package.
    • Sauté sausage until brown; pour off fat.
    • Add sausage and corn to stuffing, plus other ingredients you prefer.
    • Spoon into peppers.
    • Bake at 400 degrees for 30 minutes (I go about 45 min. at 350° on the drum, then top with the cheese and go another 10-15 min.)
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  6. #6
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    That sure sounds good Mike!
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  7. #7
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    Quote Originally Posted by PigCicles View Post
    I haven't had stuffed bells in a very long time. Thanks for the reminder and the twist to add some extra flavor

    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  8. #8
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    Love stuffed peppers and those look very tasty



    We also like to stuff tomatoes and smoke them with the peppers. we topped these with fresh mozzarella cheese.

    Jim

  9. #9
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Interesting with the stuffed tomatoes and the mozz cheese makes them look really good. Is your stuffing the usual rice meat combo or do you have a special recipe to go with the tomatoes?
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  10. #10
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    Quote Originally Posted by PigCicles View Post
    Interesting with the stuffed tomatoes and the mozz cheese makes them look really good. Is your stuffing the usual rice meat combo or do you have a special recipe to go with the tomatoes?
    I don't really like rice or stuffing mix, but most people like the rice type stuffing, so it's whatever the person making them likes.
    I make the stuffing more like a meatloaf type mixture. Has bread crumbs, onion, egg, and other ingredients depending on what flavor profile I'm hungry for. I've make them with a lot of different meat & sausage combinations, some good-some bad.

    The ones in the pic were made with ground chuck, spicy Italian sausage, Italian flavored bread crumbs, garlic, and a few other things thrown in. Then topped with the cheese.

    Like the spicy ones in this post, I would have topped them with hot pepper cheese, but that's just how I like stuffed peppers & maters, topped with cheese.
    Jim

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