Smoked Mexican Stuffed Peppers

Smoked Mexican Stuffed Peppers

Hit the ground running with my new Green Mountain Grill (GMG) Davy Crockett (DC) and decided to put a twist and a little zing to some Hickory smoked stuffed red bell peppers. As you can see from the image above, the GMG Davy Crockett is perfect for smaller meals. But don't be fooled with it's size. With my previous GMG DC I smoked some turkeys that were up to 14 pounds. It's a very versatile unit and is fantastic for tailgating and to take along in your RV. What happened to my older unit you ask? While visiting our Son last Summer I decided to leave my DC with him and I'm happy to say he's enjoying the use of it.

Note that beautiful smoke generated by my favorite pellets - Premium 100% Hickory pellets. I must admit that I love the smell of Hickory 100% Hickory
Mixed Ingredients
Smoked Red Bell Peppers

Preheated the GMG DC to 225ºF using Premium 100% Hickory pellets. Smoked the stuffed peppers for 45 minutes before increasing the pit temperature to 350ºF. Cooked at 350ºF until the internal temperature reached 160ºF. About 30 minutes. Rested the peppers for 5 minutes before serving.

Ingredients:  1 lb ground beef cooked and drained, 5 red bell peppers w/core and seeds removed, ½ cup diced red onion, ½ cup diced celery, ¼ cup diced red pepper tops, 10 ounce can of RO-TEL diced tomatoes & green chilies, 1 cup shredded Mexican blend cheese, 12 diced black olives, ½ tsp granulated garlic, ½ tsp garlic salt, ¼ tsp black pepper, ½ cup shredded mozzarella cheese (used to top the peppers), 8 ounces cream cheese (softened) and ½ tsp chili powder.

Directions:  Par boil cored red bell peppers for 7 minutes. Mix all ingredients in a large bowl. Stuff each red bell pepper and top with mozzarella cheese.

Smoked Mexican Stuffed Peppers

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