Howdy guys. I know most people either slice their peppers in half or do them "canoe" style. Since I only use cream cheese as the base for my stuffing, it tends to ooze a great deal. That's why I prefer my pepper whole because they tend to hold on to the stuffing better. The problem with doing them whole was figuring a way to remove the seeds and membranes while keeping the pepper intact. I finally found a highly specialized tool that does the job perfectly... a metal measuring teaspoon! I thought I would show you how I do it.
I use a small paring knife to slice each pepper down the side that will be the best "top" side.
This is my little "tool". It's somewhat sharp on both ends so it does a great job.
I hold the pepper in my hand like so and GENTLY squeeze, pushing the pepper open. Using the small end, I run it along the inside cutting the membranes away.
On the other side.
Then using the same end, I sever the membranes from the stem making sure not to go too far and cut into the pepper.
Then I flip it over and use the spoon end to scoop the seeds and membranes out.
Pulling it out.
After I used the spoon end to completely scrape all remaining seeds and membranes. If you like more heat you can leave some of the membrane.
It then will close back up completely.
This is after I piped the stuffing in the peppers. I got a little overzealous on a few.
All wrapped up and ready for some smoke!
This was my first time doing them on the MES. I usually do them on my BGE. I will have to adjust some things because the peppers didn't get quite done enough for my taste. But they tasted good!
I wish I had thought to cut one open so you could see that almost all of the stuffing remains in the pepper. Thanks for looking y'all!