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Anyone tried smoking Rice, peppers, meat casserole

post #1 of 6
Thread Starter 

Was thinking of do a rice casserole, some of the banana and cubanelle peppers from my garden along with some onions and maybe some sausage. Was wondering if it would be best to precook the rice to some point, then throw it all together, but know I need some moisture in the pan to keep it from drying out. Beef Broth maybe?? Would appreciate any ideas on this.

post #2 of 6
I would precook the rice. When I do casseroles with rice I always precook the rice. Same goes when I make stuffed peppers and use rice.
post #3 of 6

Pre cook the rice and maybe cook it in chicken or veggie broth and add a bit more broth to help with moisture since you mention using Sausage. I smoke stuffed peppers all the time, so this wouldn't be much different - just a deconstructed stuffed pepper. 

post #4 of 6
Thread Starter 
Quote:
Originally Posted by SmokinHusker View Post
 

Pre cook the rice and maybe cook it in chicken or veggie broth and add a bit more broth to help with moisture since you mention using Sausage. I smoke stuffed peppers all the time, so this wouldn't be much different - just a deconstructed stuffed pepper. 

 

Yep, I have done the smoked stuffed peppers before.

 

 

 

but pepper were not really of size to do this, this time. So opted for cutting them up in sections along with onions and other goodies.

post #5 of 6
Thread Starter 

 

Chuckie is on. Spritzing with Apple juice and Wisor's Deluxe

 

 

Cubanelle peppers, onions and a sliced up apple (wife's idea). Mixed in some broth.

 

 

Added some sliced, precooked brats.

post #6 of 6
Thread Starter 

 

Almost forgot to post these. Chuckie prior to wrapping.

 

 

Smoked Peppers, Onions and Sausage. Will definitely do this again. They were very good.

 

 

Got one of the "partial pull" chuckies. Had to cut some of it up, but it was quite tasty.

 

 

Steamed Kale and the peppers over a bed of brown rice. Very nice.

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