*  Exported from  MasterCook  *

                       Smoked Maque Choux Peppers

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



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