Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ea Medium red bell peppers
3 tb Butter
2 tb Oil, preferably corn
2 c Corn kernels, fresh or
Frozen
1 ea Medium onion, chopped
1/2 ea Medium green bell pepper
1/2 ts White pepper
Salt to taste
1 c Chicken stock
1/4 c Cream or half & half
ds Hot sauce
2 c Dry cornbread crumbs or
Other bread crumbs
1 ea Egg white, beaten
Fresh ground black pepper
To taste
Slice off the tops of the peppers about 1/2 inch
down from the stems. Remove the seeds and cores from
the peppers. If any won't stand upright, slice a
little off the bottom, being careful not to cut into
the pepper's cavity. Reserve the peppers and their
tops. Melt the butter and oil in a medium skillet. Add
the corn, onion, and green bell pepper and saute over
medium heat until fragrant. Add the white pepper and
salt. Cover the pan and cook for about 10 lminutes.
Remove the lid, add the stock, cream, and hot sauce,
and continue cooking, uncovered, until about half the
liquid has evaporated. Remove the filling from the
heat and mix in the cornbread crumbs and egg white.
Prepare the smoker for barbecuing, bringing the
temperature up to 200 deg to 220 deg F. Grease a
smokeproof baking dish that can hold the peppers
snugly upright. Stuff each bell pepper with a portion
of the filling. Replace the tops of the peppers and
secure with toothpicks. Arrange the peppers in the
prepared dish. Transfer the peppers to the smoker.
Cook until they are tender but still hold their shape,
65 to 75 minutes. Remove the toothpicks and serve the
peppers warm.
From: Smoke & Spice By: Cheryl Alters Jamison and
Bill Jamison ISBN: 1-55832-061-X
