We have an abundance of peppers and tomatoes now so I’m going to use them while I can.
Sliced and sautéed in EVO three types of pepper, pressed garlic, baby sliced Portobello mushrooms, 1½ oz. of homemade native grape wine, chopped Vidalia onion, feta crumbles and diced tomatoes. Stirred in smoked chopped chicken and simmered while I cleaned out 4 large bell peppers. I filled the bells with mixture and covered with mixed Colby and cream cheese blend, wrapped with bacon and dusted with hot Hungarian paprika. Out to the cook shack onto the weber with indirect heat at 285° for 1 hour. We had smoked baked beans with onions, peppers and smoked chopped fatty. White sauce drizzled onto the stuffed pepper and I was ready to eat. Not bad if you like peppers.
Sliced and sautéed in EVO three types of pepper, pressed garlic, baby sliced Portobello mushrooms, 1½ oz. of homemade native grape wine, chopped Vidalia onion, feta crumbles and diced tomatoes. Stirred in smoked chopped chicken and simmered while I cleaned out 4 large bell peppers. I filled the bells with mixture and covered with mixed Colby and cream cheese blend, wrapped with bacon and dusted with hot Hungarian paprika. Out to the cook shack onto the weber with indirect heat at 285° for 1 hour. We had smoked baked beans with onions, peppers and smoked chopped fatty. White sauce drizzled onto the stuffed pepper and I was ready to eat. Not bad if you like peppers.
