*  Exported from  MasterCook  *

                        Smoked Maque Choux Peppers

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4       ea           Medium red bell peppers
   3       tb           Butter
   2       tb           Oil, preferably corn
   2       c            Corn kernels, fresh or
                        Frozen
   1       ea           Medium onion, chopped
     1/2   ea           Medium green bell pepper
     1/2   ts           White pepper
                        Salt to taste
   1       c            Chicken stock
     1/4   c            Cream or half & half
           ds           Hot sauce
   2       c            Dry cornbread crumbs or
                        Other bread crumbs
   1       ea           Egg white, beaten
                        Fresh ground black pepper
                        To taste

    Slice off the tops of the peppers about 1/2 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
 


                   - - - - - - - - - - - - - - - - - -