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U.S. Janet B. · **Dinner Sunday (1/26/2020) Will Be**

On Tue, 28 Jan 2020 06:45:18 -0800 (PST),
wrote:

>On Monday, January 27, 2020 at 10:59:25 AM UTC-5, U.S. Janet B. wrote:
>> On Mon, 27 Jan 2020 08:27:03 -0500, Gary > wrote:
>>
>> >"U.S. Janet B." wrote:
>> >> We're having stuffed peppers tonight. There will be leftovers on
>> >> purpose as I like SP cold for breakfast
>> >
>> >One of my favorite meals.
>> >I'd be interested in hearing your filling recipe if you care
>> >to share it here.
>> >
>> >My daughter visited on my birthday last June. Last thing
>> >she did was make 4 large ones. Cleaned up the kitchen then
>> >prepared to head home. She refused to stay and eat, she
>> >made them JUST for my birthday present. Many very good eats!
>>
>> Just the standard one. Ground beef, cooked rice, I chop the tops that
>> I removed and use them, chopped onion, some chopped fresh tomato if
>> you have them, otherwise some chopped canned tomato, chopped fresh
>> basil or dried, salt and pepper. I top the peppers with straight
>> tomato sauce that has been seasoned with a little olive oil, oregano,
>> basil, salt and pepper.
>> Janet US
>
>That might actually sound great out on the grill or longer in a smoker, but I dunno. When you're dealing with rice, it might dry out some in the process.

If doing in a smoker, I would put the peppers in a pan, pour over the
sauce and put pan in smoker. The sides of the pepper would keep the
rice from drying . The sauce over top would moisten the rice and
peppers. You would have to blanch the peppers really tender before
stuffing them because the smoker wouldn't cook them enough before
everything got dry. But, otherwise, that would probably be a very
nice taste. The tiny peppers smoked would make a nice appetizer if
done on the grill.
Thanks for the idea
Janet US