Smoked Carved Pumpkin Peppers Stuffed with Beef, Rice, and Herbs
**Ingredients:** 6 large orange bell peppers (for the "pumpkins")
- 1 lb ground beef (or ground turkey)
- 1 cup cooked rice
- 15.oz fire roasted diced tomatoes
- 1 bunch green onions, finely chopped
- 1 bunch fresh basil, chopped
- 1 bunch fresh parsley, chopped
- 1 garlic clove, minced
- 2-4 tablespoons **Right Way BBQ Ultimate Steak Seasoning** (adjust to taste)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- Wood chips (like hickory or applewood) for smoking
**Instructions:**
1. **Preheat the Smoker:**
- Preheat your smoker to 275°F-300F (135°C) with hickory or applewood chips for added flavor.
2. **Prepare the Peppers:**
- Cut the tops off the bell peppers and set them aside. Remove the seeds and membranes from inside each pepper. Carve jack-o'-lantern faces into each pepper for a festive touch.
- Lightly season the inside of each pepper with a pinch of **Right Way BBQ Ultimate Steak Seasoning**.
3. **Stuff the Peppers:**
- In a large mixing bowl, combine the raw ground beef, cooked rice, green onions, basil, parsley, minced garlic, and 2-4 tablespoons of **Right Way BBQ Ultimate Steak Seasoning**. Mix well to ensure even seasoning.
- Stuff each pepper with the beef and rice mixture, pressing down gently. Replace the tops as “lids.”
4. **Smoke the Peppers:**
- Place the stuffed peppers directly on the smoker grates, standing upright. Smoke at 300F for about 45 Minutes to 1 hour, or until the internal temperature of the filling reaches 165°F.
5 **Serve:**
- Remove the peppers from the smoker once they reach an internal temperature of 165°F, let cool for a few minutes, and serve warm.
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