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Brisket stuffed bell peppers - QView

post #1 of 5
Thread Starter 
Took some leftover brisket from my smoke this weekend, mixed with cream cheese, stuffed in de-seeded poblano peppers, wrapped in bacon and smoked at 225 for 3 hours. Changes I will make next time are to add some seasonings, use more flavorful cheese, and try to get the peppers more cooked (any ideas on that last one? I don't like them hard). Over all, very good for my first smoke with stuffed peppers besides jalapeños.






post #2 of 5
"Get the peppers more cooked"
_
In season we blanch&peel sweet peppers (Hungarian)and freeze them. Mostly for stuffed peppers (ethnic dish: rice+ground meat cooked on the stove, then served with a tomatoe sauce - very tasty).

I always wanted to stuff them with BBQ meat and smoke them.

Might do it this weekend.

You could try this approach - I'm sure they won't come out undercooked as you felt with the fresh ones.
post #3 of 5

Provolone cheese work good for me..

post #4 of 5
Thread Starter 
Quote:
Originally Posted by atomicsmoke View Post

"Get the peppers more cooked"
_
In season we blanch&peel sweet peppers (Hungarian)and freeze them. Mostly for stuffed peppers (ethnic dish: rice+ground meat cooked on the stove, then served with a tomatoe sauce - very tasty).

I always wanted to stuff them with BBQ meat and smoke them.

Might do it this weekend.

You could try this approach - I'm sure they won't come out undercooked as you felt with the fresh ones.

Thanks for the tip. I'll remember that for next time. They are definitely tasty smoked!
post #5 of 5
Thread Starter 
Quote:
Originally Posted by Hoity Toit View Post

Provolone cheese work good for me..

Good choice. I love provolone.
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