Yesterday was the 1st time I tried this combo and thought it came out pretty decent. The following made 8 large green bell peppers.

Here it goes:
- 1 lb fresh ground chicken
-1 cup cooked wild rice
-1/2 pint of fresh sliced mushrooms
-2 tablespoons of "Lysander's Poultry Seasoning"
-2 tablespoons of Emeril's "Essence" BAM !
-2-3 10 oz cans of "Old El Paso" Enchillada sauce (or whatever you have locally). I prefer the hotter variety

-Mix above ingredients (except the sauce) and place in fridge for 1-2 hrs min.
-Cut the tops off of the peppers and take out seeds/core
-Fill the peppers with the meat mix leaving some room at the top
-Place in Cookshack Smoker at 200 F w/2 oz of Hickory for 2 hours.
- Remove and place in (2) no-stick sprayed square baking pans/dishes
- Cover/fill the tops with the enchillada sauce..
-Bake in oven at 325 F for 45 min-1 Hr so meat is cooked through.

Later,
Todd

that sounds good yum yum. jeff

I have since reduced the smoke time and amount of wood due to complaints of "oversmoking". I use less than 2 oz. of hickory and only smoke for about an hour. It seems that the bell peppers have a sponge effect for smoke which I didn't realize was as severe. I seem to get tone deaf to smell when working around this stuff.

Todd...the title got me hungry! Looks delicious. I sent the recipe to my wife to cook up for dinner!

You're totally right BTW...you have to watch peppers when you smoke them or they will suck the smoke up and become off flavored...