This started out fun using my new grill gun for the first time to quickly roast the poblano peppers. I then put them in a plastic bag to sweat for a while before skinning them.
Next for the stuffing mix (enough for 5-6 peppers).
5 red potatoes boiled
5 bacon pieces cooked very crispy then crumbled
1/4 red bell pepper chopped and sauteed
1/4 white onion chopped and sauteed
1/4 cup cilantro chopped
4 oz cream cheese
4 oz sour cream
4 oz shredded sharp cheddar cheese
2 tablespoons kinder all purpose rub
2 tablespoons dried basil leaves
I cut the peppers with a large T shape cut, removed the seeds, stuffed and used a toothpick to hold them closed. I added a bit more cheese on top. Then into the smoker at 250* for 30 minutes. Everything is cooked except the peppers at this point. At the end I hit them with the grill gun again to give the cheese a little color.
Plated with something fresh to go with it.
Next for the stuffing mix (enough for 5-6 peppers).
5 red potatoes boiled
5 bacon pieces cooked very crispy then crumbled
1/4 red bell pepper chopped and sauteed
1/4 white onion chopped and sauteed
1/4 cup cilantro chopped
4 oz cream cheese
4 oz sour cream
4 oz shredded sharp cheddar cheese
2 tablespoons kinder all purpose rub
2 tablespoons dried basil leaves
I cut the peppers with a large T shape cut, removed the seeds, stuffed and used a toothpick to hold them closed. I added a bit more cheese on top. Then into the smoker at 250* for 30 minutes. Everything is cooked except the peppers at this point. At the end I hit them with the grill gun again to give the cheese a little color.
Plated with something fresh to go with it.
