Normally when I do stuffed bell peppers I will use a mixture of ground beef and a spicy pork sausage. Or I will use ground chicken with the spicy pork sausage. Well the fianceé doesn't eat pork so I have had t o modify that a bit. For this smoke I went with straight ground turkey for the filling. I wanted to use the Mini-WSM, but this time of year my dad duties take precedence and I didn't get home in time to fire it up. So these were done on the gas grill with the 12" AMNTS (apple pellets). Just about when they done I realized that the grill had ran out of gas (IT was 156º!!!). I had to finish them in the oven to get to the magic IT of 165º!!!
Mixed up the "binder" for the stuffing. Diced tomato, onion, zucchini, garlic, diced smoked hatch chile, and quinoa. To this I mixed in the ground turkey, added crushed fennel, oregano, parsley, pepper, and salt.
I didn't want to add hot quinoa to the filling. After cooking I spread it on a plate and put it in the freezer for 5 minutes to cool it. Then I added it to the rest of the stuffing.
There was extra stuffing so I made some meatballs too! The AMNTS is off to the side, look at the TBS!
These made a nice appetizer while we waited for the main course!
Capped them with some Mozzarella for the last few to get all gooey!