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STUFFED SMOKED PEPPERS


Ingredients:

Use sweet, banana or jalapeño peppers – cut tops, remove seeds and veins.
8 oz. pkg. cream cheese softened
½ lb. cooked, drained and chopped bacon
6–8 green onions chopped
2–3 tsp garlic powder

Directions:

In a bowl, mix cream cheese, bacon, onions and garlic powder. Stuff peppers with mix.
Smoke at 275° for approximately 15 minutes.
We prefer strong smoke like Hickory or Mesquite.
Peppers are done when they soften and show grill marks.


SMOKED CORN ON THE COB

Directions:

Remove the husks from the corn. Place corn on your grill or smoker at 275°+.
Smoke for approximately 15 to 20 minutes with Hickory.
Glaze with butter. Salt to taste.
The corn will have a nice smoky flavor.