Smoked Sweet and Sour Pork & Rice Stuffed Peppers
This is supper tonight, picked up some fresh pork and sliced small. Cooked outside in the CI with a little vinegar and Soya Sauce
Removed and added the onions half cooked than the green peppers . While they were cooking I made my Sweet and Sour sauce
which also has 1 can of pineapple with the juice added. Into the pot went the pork and the sautéed veg, Let this cool some
now also added 1 1/2 cup of shredded cheese cheddar and Mozza. Mixed well
Cut 3 peppers down through the top. Cleaned them out. Filled with the mixture in each one.
I used tinfoil rolled into holders to keep them level so nothing tipped out.
Now incase anyone wonders. I do not blanch or pre cook my peppers as I want them to stand the cooking of the fillers .
And I like a slight little crunch to my peppers when stuffed
Into the smoker at 300-310 deg. with Cherry chips
After 35 minutes I added Mozza to the tops of the peppers and into the house oven under the broiler for 10 minutes
when I made the S + S I saved some of the sauce, 3/4 cup so I could pour over the top of the finished peppers
So I plated mine up with two halves and a fresh kale salad and I toasted 2 slices of my Jalapeno Cheddar quick Bread
poured a little S + S on top and Had at it . Fantastic... nice and hot cheesy sweet and sour pork and rice
Here is a cut shot of the innerds
The pineapple and the cheese with everything else , what can I say , I am happy and full
Thanks for making it through to the end
David
Jalapeno Cheddar Quick Bread
Jalapeno Cheddar Quick Bread Found this by a Jo-Anna Rooney and sounded good so had to try . Very glad I did. So got all the ingredients together, Mixed all the dry , all the wet and than the wet into the dry. Than added the Jalapeno and cheese to the mix. It is a very sticky mix , place...
www.smokingmeatforums.com
Jalapeno Cheddar Quick Bread
Jalapeno Cheddar Quick Bread Found this by a Jo-Anna Rooney and sounded good so had to try . Very glad I did. So got all the ingredients together, Mixed all the dry , all the wet and than the wet into the dry. Than added the Jalapeno and cheese to the mix. It is a very sticky mix , place...
www.smokingmeatforums.com
This is supper tonight, picked up some fresh pork and sliced small. Cooked outside in the CI with a little vinegar and Soya Sauce
Removed and added the onions half cooked than the green peppers . While they were cooking I made my Sweet and Sour sauce
which also has 1 can of pineapple with the juice added. Into the pot went the pork and the sautéed veg, Let this cool some
now also added 1 1/2 cup of shredded cheese cheddar and Mozza. Mixed well
Cut 3 peppers down through the top. Cleaned them out. Filled with the mixture in each one.
I used tinfoil rolled into holders to keep them level so nothing tipped out.
Now incase anyone wonders. I do not blanch or pre cook my peppers as I want them to stand the cooking of the fillers .
And I like a slight little crunch to my peppers when stuffed
Into the smoker at 300-310 deg. with Cherry chips
After 35 minutes I added Mozza to the tops of the peppers and into the house oven under the broiler for 10 minutes
when I made the S + S I saved some of the sauce, 3/4 cup so I could pour over the top of the finished peppers
So I plated mine up with two halves and a fresh kale salad and I toasted 2 slices of my Jalapeno Cheddar quick Bread
poured a little S + S on top and Had at it . Fantastic... nice and hot cheesy sweet and sour pork and rice
Here is a cut shot of the innerds
The pineapple and the cheese with everything else , what can I say , I am happy and full
Thanks for making it through to the end
David
