1. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Tried bells

Discussion in 'Beef' started by gypc, Sep 17, 2006.

  1. gypc

    gypc Meat Mopper OTBS Member

    Ok........we cooked the hamburger meat 1st with mushrooms, onions, chile powder, shot of wor sauce and garlic spices. Then we drained the grease and added stewd tomatos and sauce. We cooked the rice then added it all together. Cut the peppers and stuffed away. :D



    Oh yeah...................look at'em smoke baby 8)


    My wife made some Prego sauce and we covered'm up.


    They were so good................one thing, the peppers were a little to smoky..........but other than that, great success.
  2. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member


    Great pics.

  3. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    Awesome gypc, but why no cheese :?:
  4. vulcan75001

    vulcan75001 Smoking Fanatic OTBS Member

    Great looking peppers...getting me hungry all over again...you mentioned the peppers were too smokey...I also found that to be the case when I tried to smoke some onions and peppers to go with the italian sausage I had smoking....sausage came out great...but couldn't eat the peppers and onions...far too much smoke ....thinking of maybe pre-cooking the peppers and onions before I smoke them next time..

  5. monty

    monty Master of the Pit Moderator OTBS Member SMF Premier Member


    WOW! Just now getting to your post. Absolutely beautiful food! You have done us all proud! Thank you for sharing with us!

  6. swalker

    swalker Meat Mopper

    Gypc...them look absolutely delicious....thanks for posting..

    How long were they in the smoker? I got to try them fixed that way.

  7. gypc

    gypc Meat Mopper OTBS Member

    Cheese? I think these would have been even better to put some kind of cheese in'm. Like layer of stuff then cheese then stuff then cheese......ya know what I mean :D

    As far as the flavor of the peepers being to smoky, maybe the next time I'll lighten up on the wood.

    I smoked them for 5 hrs at about 225o.

    I think this can be perfected with time. This was the 1st time and I love'm.
  8. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    Yes I know just what you mean :D . Maybe a layer of mozzerella down low and something a little stronger closer to the top like a colby or jack.

    Great job as they are though 8)
  9. bob-bqn

    bob-bqn Smoking Fanatic OTBS Member

    No wonder I STAY hungry!!!

    Those peppers look fantastic. :D

    You might try a fruit wood for a lighter flavored smoke.