The trick is to smoke the meat and not make the meat smoke

SPICY STUFFED PEPPERS

  Date: October 02, 2010
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This spicy dish was my first attempt from my newest cookbook, The Tex-Mex Grill and Backyard Barbacoa Cookbook The recipe was called Grilled Stuffed Peppers and started of by having you make a spice blend for the stuffing. The book offered several choices including using a commercial version. I elected to use one from the book called Tex Mex Grill mix. It gave you a choice of chile powder to use and I used a blend of regular and chipotle chile powder. The stuffing was mixed and refrigerated for an hour to let the flavors blend. The peppers were grilled on both sides for about 10 minutes per side. I was a bit surprised to see the meat side got grilled too. I made sure to oil the grill well to avoid the soft meat filling from sticking. These stuffed peppers were great!! I am NOT a stuffed pepper fan and these were the first I’d enjoy being served.
Recipe Source:
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Big Green Egg Website
The Tex-Mex Grill & Backyard Barbacoa Cookbook:
Grilled Stuffed Peppers - Page 131
Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • 19" Grill Spatula
  • SR 19" Locking Tongs