SSPB as we call them around our place. The other day I made up some stuffed bell peppers and smoked them up for dinner.
Here's the basic recipe. I add and substitute items as I have them. The meat ratio I typically use is 2 parts ground pork to 1 part ground chicken. You can substitute beef for the pork or turkey for the chicken (turkey's a bit drier). You can use a lean ground chicken or a mix.
For this particular stuffing I used the following ingredients:
4 Bell peppers seeded and parboiled
2 part spicy pork breakfast sausage ( I get this from my butcher). It has a bite, but also a bit of sweetness.
1 part 50/50 ground chicken (50% white/50% dark meat)
cooked (a bit under cooked) wild brown rice (quinoa is also a good substitute)- mix in enough to get desired texture
corn ( I roasted mine in the husk on the grill)
bit of fresh minced garlic
bit of crushed fennel
salt-pepper
I added one chopped smoked hatch to two of them (we buy the HOT!!! Hatch, and yes between the chile and the spicy sausage, these were SMOKIN!!!
topped with Havarti and Muenster
Placed them in my trusty Cast Iron skillet and into the smoker they went.
Smoked at 225 until 170 IT (rose to 185 while resting) Didn't take too long, but I didn't time it.
That's it pretty simple
Pre-Smoker
Post- Smoker
This photo is a bit deceiving as the meat looks rare. It's a combination of crappy light, cell phone camera, and that ever so popular "Smoke Ring"
We had enough stuffing mixture left over that I smoked a meatloaf too, but someone forgot to get photos
Here's the basic recipe. I add and substitute items as I have them. The meat ratio I typically use is 2 parts ground pork to 1 part ground chicken. You can substitute beef for the pork or turkey for the chicken (turkey's a bit drier). You can use a lean ground chicken or a mix.
For this particular stuffing I used the following ingredients:
4 Bell peppers seeded and parboiled
2 part spicy pork breakfast sausage ( I get this from my butcher). It has a bite, but also a bit of sweetness.
1 part 50/50 ground chicken (50% white/50% dark meat)
cooked (a bit under cooked) wild brown rice (quinoa is also a good substitute)- mix in enough to get desired texture
corn ( I roasted mine in the husk on the grill)
bit of fresh minced garlic
bit of crushed fennel
salt-pepper
I added one chopped smoked hatch to two of them (we buy the HOT!!! Hatch, and yes between the chile and the spicy sausage, these were SMOKIN!!!
topped with Havarti and Muenster
Placed them in my trusty Cast Iron skillet and into the smoker they went.
Smoked at 225 until 170 IT (rose to 185 while resting) Didn't take too long, but I didn't time it.
That's it pretty simple
Pre-Smoker
Post- Smoker
This photo is a bit deceiving as the meat looks rare. It's a combination of crappy light, cell phone camera, and that ever so popular "Smoke Ring"
We had enough stuffing mixture left over that I smoked a meatloaf too, but someone forgot to get photos
