Stuffed and Smoked Pablano Peppers

Discussion in 'Veggies' started by mfreel, May 29, 2015.

  1. mfreel

    mfreel Smoking Fanatic

    My friend Kyle sent me a picture on Facebook of some stuffed and smoked Pablano peppers.  I had to try it out.  Definitely glad I did.  They’re essentially a giant Atomic Buffalo Turd stuffed with leftover pulled pork and red onions. VERY mild.  Practically no heat.


    I’m guessing at this because I only made a few while I was making some Atomic Buffalo Turds.  If you’re making a batch of ABTs, save some of your cream cheese mixture and buy a couple extra Pablano peppers.

    [if !supportLists]·          [endif]Pablano peppers, halved and seeded (about 6)

    [if !supportLists]·          [endif]2 – 8 oz. packages of cream cheese

    [if !supportLists]·          [endif]1 cup + ¼ cup shredded cheddar cheese

    [if !supportLists]·          [endif]1 tsp garlic powder

    [if !supportLists]·          [endif]1 tsp onion powder

    [if !supportLists]·          [endif]¼ cup diced red onion

    [if !supportLists]·          [endif]2 pineapple chunks per pepper half (optional)

    [if !supportLists]·          [endif]1 slice of bacon per pepper half

    [if !supportLists]·          [endif]Leftover pulled pork (cooked hamburger or sausage would work great!)

    Sorry I can’t be more specific on the recipe here.  Like I said, I used leftovers from some ABTs.

    Cut the Pablano peppers lengthwise and remove the seeds. 

    Mix the cream cheese, cheddar cheese, garlic and onion powder.  Stuff the cheese mixture into the Pablano pepper, but don’t fill it up.  Stuff the rest of the pepper with your leftover pulled pork.  You could use browned hamburger or sausage as a substitute.  Add some diced red onion and top with some extra cheddar cheese.  The original recipe had a couple of chunks of pineapple in it but I didn’t have any.  I think it would be tasty!  Wrap the stuffed Pablano pepper with a slice of bacon.

    Smoke at 225 degrees for 2 ½ hours with alder or hickory wood.

  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Those are tasty looking Mega ABT's ! We did some a while back and then we breaded them and deep fried them, super good!
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I need to try this.

    My family doesn't like heat,

    Thanks for the post.
  4. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Wow. Those look terrific. Making me hungry!

  5. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Those look great!! Poblanos are my go to pepper whenever a dish calls for green bell peppers. So much more flavor!!
  6. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    M, Those look excellent.
  7. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Those look incredible. I love the idea of using leftover BBQ to make more BBQ. Double smoke!
  8. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Nice job them sure look good

  9. I prep mine like a chile relleno with one cut and stuff. Then wrap with bacon to seal. Contains nicely and depending on size of pepper makes a nice entree.
  10. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    They look great and I can see how the low temp would be better favored by my Non-Chilehead family...JJ
  11. b-one

    b-one Smoking Guru OTBS Member

    Those look great!:drool

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