If you are looking for a new recipe idea for your leftover pulled pork, try this stuffed smoked peppers recipe in your Bradley Smoker. I think you’ll savor the smoked flavor.
What You’ll Need
- 7-10 Bell Peppers (I used red, orange & yellow)
- 3 Jalapenos, seeded and finely chopped
- 1 Medium Onion, finely chopped
- 3 Cups Cooked White Rice (Don’t overcook the rice as it will finish cooking in the peppers. Cook it just shy of done and it will end up picture-perfect)
- 4-6 Cups Pulled Pork (previously Smoked in A Bradley Smoker)
- 1 Cup Beef Broth
- 3 Large Eggs, beaten (ready for omelets)
- 1 Cup Barbecue Sauce
How to Prepare
The first thing I do… prepare all of the ingredients first. Chop the onions and the jalapenos, cook the rice, sauté the jalapeños and the onions with a tablespoon of olive oil.
Cut the tops off of the peppers, making sure to leave the stem attached to use for caps. De-seed the peppers and set aside.
Once ingredients are prepared, add the meat, rice, sautéed onions, jalapenos, beef broth and seasoning (your choice) to a large bowl and mix well. Add the eggs to the mixture and mix well.
Set the peppers on a Bradley Smoker Rack and begin to add the stuffing mixture into the peppers.
“Bradley” Smoking the Peppers
Once the smoker has reached 220°F and is smoking good, place the racks of peppers and caps on the grate and let them smoke & cook for about 1 hour and 15 minutes (or until they are at the right tenderness). The mix inside the peppers should reach 160°F to ensure the eggs are completely cooked.
I recommend hickory bisquettes but other flavors work well too.
- Measure out the needed cups of meat, onions, jalapenos, peppers and rice.
- Make mixture using recipe above.
- Stuff peppers and place on Bradley Smoker racks.
- Smoke peppers at 220°F for about 75 minutes or until tender and 160 in center.
- When slicing the tops off of the peppers, don’t cut too slim or the stem will separate from the cap.