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Bacon Wrapped Stuffed Peppers in the Smoker

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Bacon Wrapped Stuffed Peppers in the Smoker

Every weekend since Christmas, I get the same question from Nick.  “Do we have anything I can put in the smoker??”

We got him this smoker as a gift and I may have created a monster!

Honestly, I’m not a huge fan of the smoker.  So, I don’t get too excited when I hear that question.

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Unless of course we’re making Whiskey Apple Smoked Pork, or one of my new favorites, Bacon Wrapped Stuffed Peppers!! 

We were going to a Labor Day party at my parents and I was asked to bring an appetizer.  

I was planning on bringing my Cherry Tomato Pico De Gallo.  But, I thought I’d kill two birds with one stone and give hubby something to smoke!

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And let’s be honest, when your husband asks you to cook, I’d like to bet you’ll think you’ve died and gone to heaven. 

Okay, maybe you’re one of those people who married someone like my brother, the anomaly that does all of the cooking in the house and you’re free to taste all the goodness, without all the work. 

*Sigh* Oh to dream!  

That however is not my reality. 

And honestly I take a lot of pride in cooking, so more than likely, if Nick decided to take over the kitchen I’d probably be a little heartbroken. 

But, to take a little off my plate and give him his moment with his smoker, I whipped up this recipe for Bacon Wrapped Stuffed Peppers.

I stopped at my favorite produce stand to check on an order of tomatoes for canning, and they had a beautiful spread of peppers.  

I grabbed some jalapenos, banana and baby sweets.  (I also went a little overboard and grabbed a peck of green beans for dilly beans!)  

Then I picked up some Sweet Italian Sausage, cheddar, and bacon.

Seriously, what more could you ask for??

The stuffed peppers ended up being a huge hit and I’m pretty sure the guys requested them from hubby for the next weekend at camp!

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Bacon Wrapped Stuffed Peppers

Ingredients

2 dozen assorted peppers, jalapenos, banana etc.

.75 lb Italian sausage (I used sweet, but if you want more kick you can use hot.)

1 cup shredded cheddar

1 lb bacon

Directions

Wash your peppers, cut off the tops, and remove the seeds.  This corer is really helpful! Or, you can use the wrong end of a spoon!

With your hands, mix together the sausage and cheddar cheese.

Stuff the peppers with your sausage mixture.

Wrap the peppers with bacon.  A half a slice should be enough.  Start by covering the open top, and leave enough bacon hanging over that when you wrap the end is tucked in.

Prepare your smoker with your favorite wood chips.  We used apple wood.

Bring the temperature of your smoker to 220°F, and aim to maintain that temperature.

Place your peppers on the racks with the end of the bacon face down.

Rotate and turn the peppers on the racks as needed.

They should take about 45 minutes.

Remove the peppers and arrange on a serving platter with food picks to grab ahold.

* These peppers can be made ahead of time, refrigerated over night, and reheated in the oven at 350° F, for 20-25 minutes.

Do you have a smoker??  What’s your favorite thing to smoke??  Tell me in the comments.

plate of mini stuffed sweet peppers wrapped in bacon and smoked

Bacon Wrapped Stuffed Peppers in the Smoker

Yield: 24
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes

Smokey, cheesy, bacon wrapped stuffed peppers! Perfect snack for your summer barbeque!

Ingredients

  • 2 dozen assorted peppers, jalapenos, banana etc.
  • .75 lb Italian sausage (I used sweet, but if you want more kick you can use hot.)
  • 1 cup shredded cheddar
  • 1 lb bacon

Instructions

  1. Wash your peppers, cut off the tops, and remove the seeds. This corer is really helpful!
  2. With your hands, mix together the sausage and cheddar cheese.
  3. Stuff the peppers with your sausage mixture.
  4. Wrap them with bacon. Start by covering the open top, and leave enough bacon hanging over that when you wrap the end is tucked in.
  5. Prepare your smoker with your favorite wood chips. We used apple wood.
  6. Get the temperature of your smoker to 220°F.
  7. Place your peppers on the racks with the end of the bacon face down.
  8. Rotate and turn the peppers on the racks as needed.
  9. They should take about 45 minutes.
  10. Serve!

Notes

* These peppers can be made ahead of time, refrigerated over night, and reheated in the oven at 350° F, for 20-25 minutes.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 353Total Fat: 24gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 63mgSodium: 911mgCarbohydrates: 12gFiber: 2gSugar: 5gProtein: 22g

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