Smokin-It User Forum!
Recipes => What's Cooking? => Topic started by: jcboxlot on August 31, 2015, 06:39:25 PM
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That time of the year! Here was a first for us. Ground beef/rice stuffed peppers.
I added, cheese on top, fresh tomato slice, fresh basil, more cheese.
Smoked at 230 for only an hour.
Good smoked flavor and heated just right!
I thought the cheese would make more of a mess, but it got nice and tight like well cooked pizza cheese.
Will do again.
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That looks soooo good! Definitely on my list. I've got ten pounds of 90/10 that's waiting in the freezer. They only took an hour to fully cook? Great job!
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Question: was ground beef/rice pre cooked
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Nice job, John!
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YES, pre cooked rice and beef.
Stuffed and pre cooked in oven a bit all together BEFORE in the smoker.
i.e. Pepper were not raw in smoker.
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Hey John this looks really good, could you share a bit more detail? As would love to try it. Do you grow your own basil? As I tried growing mint from seeds and they never did take off and I babied the heck out of them.
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I get basil in the early summer (late spring) from any box store already growing. I plant in an old burn base with holes drilled in the bottom. Keeps great all summer.
HINT, pull off the white flowers from the top that pop up from week to week. Keep well watered.
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I used to grow basil, as got the seeds from an Italian neighbor. But, will try again this winter to grow some Italian Mint from seeds. Thanks for the tip, also if you let it go to seed then will come up next spring on its own the basil I mean.
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Looks great John!
Greg
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John, Your peppers look great! I'm a big fan of stuffed peppers usually Bells and Jalapenos. I normally do them in the oven but I have to admit that trying them in the smoker would add a new dimension......Next on the agenda.