Smoked and Stuffed Bell Peppers
Howdy folks, and thanks for stopping by the website! We have taken one of our favorite camp meals and leveled up the flavor: Stuffed Bell Peppers. Stick with me because I've got some tips and tricks that will make stuffed peppers an all time favorite.
This recipe is especially good for someone who is just learning how to cook using Dutch ovens over hot coals at camp. Most of the ingredients are pre-cooked and just need some time over the fire to melt the cheese and meld all of the delicious flavor.
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Trick #1: Add a Couple of Anaheim Peppers to the Mix
I love the flavor that Anaheim peppers bring when they're blistered and peeled. Once they're nice and soft, peel the skin off and slice into strips. Lay the strips of Anaheim pepper over the sides of the bell peppers before you add the meat, rice, and cheese.
Tip: To easily peel the Anaheim pepper, move it immediately from the grill into a plastic bag with about 2 tablespoons of water. Steam for 2 minutes or so, and the skin will peel off without a fuss.
Trick #2: Smoke the Peppers Before Baking
Go ahead and blister the Anaheim peppers with a good char. The skin will peel off and the pepper will have so much more flavor! Smoke the bell peppers just enough to soften. You don't want to char those too much because you won't need to peel the skin and you want them firm enough that they won't fall apart when you're baking the stuffed pepper
Tip: Mesquite wood will bring the best flavor to the peppers.
Trick #3: Add Cheese to the Bottom of the Pepper Before You Stuff it
After the peppers come off of the smoker, add a couple of tablespoons of cheese to the bottom. This will help the meat mixture adhere to the bottom of the pepper and will add texture and flavor to the stuffed pepper. You'll add more cheese at the top right before baking.
Cook the peppers in a Dutch oven over hot coals for 20 minutes or so. When the peppers are tender, add mozzarella cheese over the top and cook until the cheese is melted and turning golden brown on top.
The final touch: pour a couple of tablespoons full of red chile or red enchilada sauce over the top of the melted cheese. We used the Fresh Chile Company's medium red chile sauce on ours, and it was perfect. If you are sensitive to spicy foods, go with mild - this bites back a bit.
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