Smoked Sweet peppers
It’s always nice to find a twist on appetizers. You want something that’s not too messy and that your guests can carry on a napkin while socializing. These smoked sweet peppers with braised tomatoes do the job exceptionally well. Think of the images of ancient Greeks lounging with a plate of fruit, cheese, and these peppers at hand! Food fit for royalty.
Ingredients
- 20 mini sweet peppers in various colors
- 1.5 pounds thick-cut bacon (smoky is good)
- 8 ounces garlic herb cream cheese**
- ½ cup shredded cheddar cheese ***
- ½ cup cooked ground sausage
- 2 tbsp barbecue rub (your favorite)
- ** You can substitute chives/green onion cream cheese or plain
- *** Alternatively, use mozzarella, fresh parmesan, Colby jack, or fontina
Instructions
- Preset your smoker to 225 F. Pecan wood is a nice choice, as is Walnut.
- Sautee the sausage until crumbly.
- Put on a layer of paper towels to absorb grease.
- Slice the lengthwise (you want them to look like little boats).
- Hollow out the middle, freeing it from seeds and interior ribs.
- Mix the cream cheese, cheddar cheese, cooked ground sausage, and barbecue rub together until well integrated.
- Stuff the center of each pepper boat with the cream cheese mixture.
- Cut bacon strips in half.
- Wrap one around each boat (you can secure it with a toothpick).
- Put these on a rack for the smoker, leaving space between them so smoke can surround them.
- Keep an eye on the bacon. When it’s crispy, the pepper boars are ready to serve. Tip: hide some for yourself. These go quickly.