Howdy folks, and thanks for stoppin’ by the website! Today’s recipe is one of my favorite dinners: stuffed peppers. These ain’t your mama’s stuffed peppers, though. Y’all know I have to put a cowboy spin on it. I start with changing the traditional American stuffed pepper recipe from bell peppers to poblano peppers, for one. The filling is a creamy mix of mashed potatoes, cheese, sour cream and bacon – and instead of baking in the oven, we’re going to smoke the entire thing. Grab your potato mashers and let’s get to going!
Prepare the Peppers
The first thing we need to do is roast the poblano peppers. You don’t have to use a torch to do it, but why wouldn’t you? It’s very fast and very, very fun. (Only try this at home while being supervised by an adult, kids)!
The reason I blister the peppers is two-fold. First, it adds flavor. Second, it makes these peppers very easy to peel. Poblano peppers come with a waxy membrane over the pepper that needs to be removed.
TIP: After blistering the peppers, place in a plastic bag and seal airtight. Let the peppers steam in their own heat for about 5 minutes, and then the skin will come right off without putting up any kind of fuss.
Mix up the Filling
Once you’ve made the best mashed taters you’ll ever eat, put them in a mixing bowl with the chopped bacon, sour cream, Original Seasoning, and shredded cheese. Mix together, then stuff into the peeled potatoes. Use a spoon to mash filling into every crevice.
Put the Stuffed Peppers on the Smoker
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Stuffed Mexican Poblano Peppers - Cowboy Kent Rollins
- 1½ lbs. thick-cut bacon chopped
- 5 cups mashed potatoes
- ½ cup sour cream
- Kent’s Original Seasoning or salt and pepper to taste
- 1, 4 ounce can diced green chilis, drained
- 2 cups shredded cheddar cheese
- 6 large poblano peppers blistered and peeled
- In a cast iron skillet, over medium heat, fry the bacon until done. Place on a paper towel.
- In a large bowl, combine the potatoes, sour cream, Original seasoning, green chilies, cheese and bacon. Adjust the seasoning, if needed.
- From the top of the peppers, slice down the middle, about ½ inch from the end of the pepper. Remove the seeds, if desired.
- Spoon the potato mixture in each poblano, until full.
- Preheat the smoker to 275 degrees F. Place the peppers on the grill. Add two to three chunks of alder, cherry or apple wood. Shut the lid and cook for about 20 minutes. Increase the heat to 300 degrees F. and continue to cook for an additional 20 minutes, or until the peppers are tender.
- Remove from the smoker and let cool slightly and serve.