Smoked Stuffed Bell Peppers

Hey there!!! In today’s feature we’ll discuss smoked stuffed bell peppers.

-Go ahead and get smoker fired up to 300 degrees. Slice bell peppers in half from top to bottom. Remove the seeds and membranes then arrange cut side up on a baking pan or rake.

-Heat the olive oil in a large, nonstick skillet over medium high heat. Add ground beef, Italian seasoning, garlic powder, salt, and red pepper flakes. Cook, breaking apart beef until it’s browned and cooked through. Drain off any excess liquid, then pour in the can of diced tomatoes and their juices. Let simmer for 1 minute.

-Remove skillet from heat. Stir in the cooked rice and ½ cup of the Mozzarella and ¼ cup of the parmesan. Mound the filling inside of the peppers, then top with the remaining cheeses.

-Take the stuffed peppers out to smoker that you have in baking pan or rake. It will take approximately one hour for the stuffed peppers to cook. You want them to slightly brown and begin to get tender, but the pepper itself should still have some texture. You don’t want a soggy peppers. Guess what, it’s eating time.

I’m Belton Johnson, join me Friday morning at 11:00am with Gormley for more tips from the Saskatchewan Cattleman’s Association.

INGREDIENTS FOR SMOKED STUFFED BELLPEPPERS

*   4 large red bell peppers slice in half
*   2 teaspoons extra virgin olive oil
*   1 pound ground beef
*   2 teaspoons Italian seasoning
*   1 teaspoon garlic powder
*   1/2 teaspoon kosher salt
*   ¼ teaspoon red pepper flakes
*   1 can diced tomatoes with juices, 15 ounces
*   1 1/2 cups cooked white rice
*   1 cup shredded Mozzarella
*   ½ cup Parmesan divided