Yesterday I prepared a batch of stuffed green bell peppers, always one of my favorites. Normally I use ground Italian sausage along with the chopped onions, a few japs, rice, tomatoes and tomato sauce, oregano and a few other seasonings. Unfortunately I didn't have the sausage so I used lean ground beef. It turned out fine but a little bland. Actually it reminded me of a hotdish from the basement of a church potluck. For the fun of it a while ago I placed several in a pie pan and into the CS and warmed them up at 225 with some Sugar Maple wood. I actually removed some of the stuffing and placed it around the base of the peppers to allow the smoke to penetrate the inside of the peppers a little better. The difference in flavor was like night and day. In the future I will return to the Italian sausage and will always warm the peppers up in my CS. The smoke made all the difference.
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