Disco, this is outstanding recipe. I took a swipe at it yesterday.
Wife and I "don't do hot", so we decided to go with sweet bell peppers.
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Laid everything I needed out (and even then, forgot the darn cocktail sauce).
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I used about half a bag (8 oz) of ready to eat, frozen tail off shrimp and about 7-8 green onions.
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Ran that through my Hamilton Beach chopper, while a full brick of cream cheese was softening in the microwave.
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Then, added the cream cheese. (Here's where I forgot the cocktail sauce, but I added it in before it was too late).
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I guess I was the last person on earth to realize this was a really common shrimp dip.
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I let the dip rest and went to work on the peppers. Quartered them from the bottom, then trimmed out the seeds and the membrane. Then split the quarters into eighths.
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Used a spatula to fill them (you'll notice three of them are white, the others are pink. Kind of when I remembered the cocktail sauce.
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With these peppers, I thought a half slice would work, but some of them were taller, so they needed two halves. All wrapped and ready to go. Went out and fired up my Dyna-Glo smoker.
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In the meantime, had some shrimp dip left over that went well with crackers and pretzels.
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Got the smoker up to about 200 then put them in about an inch apart, two rows per tray.
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Kept the smoker around 220 for about 2 hours and 15 minutes and pulled them.
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Finished product. Loved by all except "the hot people" who thought it needed more kick.
Three bell peppers, a pound of bacon yielded 24 ABT's.