I did a recipe search and nothing came up on this (maybe I looked in the wrong area).

Has anyone smoked the traditional stuffed bell peppers (w/rice/gr. beef/some type of sausage mixture?) If so how long should I smoke if wanting to cook the meat mix through vs. finishing them off in the oven. I was thinking of using a spicy enchillada sauce as the topper.

Thanks in advance

Sorry for the double post

Here's one for you. Found it on a quick search.

Good luck & Welcome to the forum!!!

PS -- You can delete a post by going to the "Pencil and papeer" icon above each post. You can also use that tool to edit a post. I use it all the time

OK Thanks