Lowfat stuffed Jalapenos and lower fat stuffed Bell Peppers

Discussion in 'Beef' started by hunter rose, Feb 23, 2015.

  1. Dallas is in what seems to be our annual IceGeddon... Not much to do but fire up the smoker. Tonight's plate was Stuffed and Smoked Jalapeno Peppers and Lower Fat Stuffed Bell Peppers.

    This is my first time with smoking peppers so I have some lessons learned. I had blanched the bell peppers in boiling water for 5 minutes. That was key to a perfect edible pepper. I saved the tops for plating, not for eating. I should have blanched the jalapeno peppers as well. They were too crisp and too hot. I think the blanching would have neutralized some of the heat.

    Recipes were simple, mostly letting the smoke flavor things. I chose Apple wood.

    For the jalapenos, I used:

    - a little less than 12 ounces of lowfat cream cheese

    - 3 cooked turkey breakfast sausages, diced small

    - 3 thinly sliced pieces of deli pastrami, diced small

    - about a tablespoon of paprika

    I cored out the jalapenos and washed inside and out thoroughly. This is where I should have blanched them to remove some heat and make them less crisp. I mixed the ingredients by hand and it was very messy. I stuffed them using the King Kooker jalapeno stuffer, which was equally as messy. Next time I will use a disposable cake piping bag for a lot less mess. Not sure why I thought the King Kooker was a good idea. Maybe I used it wrong. It is basically a funnel with a stick for shoving ingredients through the funnel. 

    I smoked for about 20 minutes.

    The mix was great. The jalapenos were a little too crispy and hot.

      

    Next up were the bell peppers. After cutting off the tops and removing the insides and seeds, I blanched them for 5 minutes in boiling water. I let them cool on a rack.

    - Bell peppers

    - 3oz shredded cheese

    - 22 oz ground beef

    - 16 oz ground turkey

    -  2 tablespoons Montreal Steak Seasoning

    - 6 thin slices of salami

    I smoked these in apple wood smoke for about 90 minutes at 225 degrees until the internal temp was 160 degrees. These came out with good flavor, but very dense. Next time, adding bread crumbs to the mix would lower the fat as a filler. I would also consider removing the cheese and put diced apples. I put the mixture (minus the salami) into the cooled bell peppers. I placed the salami slice on top to render a bit into the mix. I did not cook the pepper tops on the peppers, but rather cooked them separately and placed them on top when plating.

      

    After:

      
     
    gary s and crazymoon like this.
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks tasty, Nice smoke!
     
  3. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Those looks great! I really appreciate the effort in making things a little healthier.  Having lost a great deal of weight while simultaneously gaining a love for cooking, I am always trying to make comfort foods healthier.  The peppers look great!!!
     
  4. timberjet

    timberjet Master of the Pit

    Those peppers look good to me. Good enough to eat that is.
     
  5. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Good looking stuff . [​IMG]  I love Stuffed Peppers and Chiles  . . . good fodder... [​IMG]
     
  6. Nice, Great Job     [​IMG]

    Gary
     
  7. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    NH
    HR, Wow, look real tasty!
     
    Last edited: Feb 25, 2015
  8. aceoky

    aceoky Smoking Fanatic

    What's not to love! Great job!!!
     
  9. frosty

    frosty Master of the Pit

    Good effort!  Looks wonderful.

    [​IMG]

    Good luck!
     

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