Yield: 4 Servings
|4 eaches||Medium red bell peppers|
|2 tablespoons||Oil, preferably corn|
|2 cups||Corn kernels, fresh or|
|1 each||Medium onion, chopped|
|½ each||Medium green bell pepper|
|½ teaspoon||White pepper|
|\N \N||Salt to taste|
|1 cup||Chicken stock|
|¼ cup||Cream or half & half|
|\N dash||Hot sauce|
|2 cups||Dry cornbread crumbs or|
|\N \N||Other bread crumbs|
|1 each||Egg white, beaten|
|\N \N||Fresh ground black pepper|
|\N \N||To taste|
Slice off the tops of the peppers about ½ inch down from the stems. Remove the seeds and cores from the peppers. If any won't stand upright, slice a little off the bottom, being careful not to cut into the pepper's cavity. Reserve the peppers and their tops.
Melt the butter and oil in a medium skillet. Add the corn, onion, and green bell pepper and saute over medium heat until fragrant. Add the white pepper and salt. Cover the pan and cook for about 10 lminutes.
Remove the lid, add the stock, cream, and hot sauce, and continue cooking, uncovered, until about half the liquid has evaporated.
Remove the filling from the heat and mix in the cornbread crumbs and egg white. Prepare the smoker for barbecuing, bringing the temperature up to 200 deg to 220 deg F. Grease a smokeproof baking dish that can hold the peppers snugly upright. Stuff each bell pepper with a portion of the filling. Replace the tops of the peppers and secure with toothpicks. Arrange the peppers in the prepared dish.
Transfer the peppers to the smoker. Cook until they are tender but still hold their shape, 65 to 75 minutes. Remove the toothpicks and serve the peppers warm.
From: Smoke & Spice By: Cheryl Alters Jamison and Bill Jamison ISBN: 1-55832-061-X