Right to the good stuff... Southwest style stuffed peppers with provolone cheese! I was surprised how much smoke the bell pepper itself picked up. Mesquite wood because I wanted that strong smoke. Stuffing was a mix of hot breakfast sausage, black beans, corn, Ro-Tel and white rice. Seasoned to taste, it took very little spice due to using a "hot" sausage mix. A bit of cummin, salt and paprika because I could. Topped with provolone cheese. Was served as the main dish with fresh pineapple rings (grilled) and a garlic naan bread. Not sure why I didn't buy a smoker 20 years ago.