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
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