Alien BBQ Creole Stuffed Peppers

[Alien BBQ]

Alien BBQ Creole Stuffed Peppers

I love ABT’s but in all honesty, this stuff is pretty close to winning my taste buds over. What more could you ask for. A complete meal in which you have all of the major food groups represented; and then barbecued to boot! When I came up with this idea it was to keep my wife happy. She knows that when I cook, it is normally BBQ. Now she likes BBQ but two or three times a week can be hard on your taste buds. The one thing she can never get enough of is seafood, but living in the middle of the New Mexico desert severely limits her ability to get quality fish or crab. So off I went to the grocery store with my daughter in tow.

Smoking or grilling peppers will make them sweet. In fact if you have never had a grilled or smoked pepper you are truly missing a real treat. Smoked shrimp however is another story. I prefer to grill my shrimp instead of smoking them. To me (and this is a personal preference) shrimp is too fragile of a flavor to handle a lot of smoke. Now placed in a dish where they are covered or protected is a different story.

As I stated earlier, I love ABT’s but my wife does not. The spiciness of the jalapeno pepper mixed with bacon, cream cheese and sausage is a natural BBQ work of art. The sweetness of these peppers is more to her liking while still addressing my need for MEAT in my dinner. If you are serving guest that may not appreciate your “belly on fire” cuisine, you may want to try making these stuffed peppers. One note though, these can be addicting. You can also sub out a few of the ingredients to custom make each pepper for your guest. A good substitution would be crayfish for the shrimp and or chipotle added to the mix to spice things up.

Cooking time: 2 hours @ 250 degrees. Makes enough for approximately 10 good size peppers.

Ingredients:
10 lg. Red, Yellow, or Orange Peppers
1 lb. Ground Beef
12 oz. Whole Kernel Corn
8 oz. Cream Cheese
8 oz. 50-60 Shrimp
8 oz. Sausage
12 oz. Chicken Stuffing Mix
1 tsp. Roasted Garlic
1 tsp. Minced Onion




Start by pouring the can of corn (including the water) into the stuffing mix and softening the cream cheese.
Next break out your iron skillet and precook the sausage and ground beef ( with a little butter) to where it is almost done (I do this for food safety reasons.)


‘
As soon as the beef and sausage comes off the fire, toss in the peeled shrimp and allow the pan to sit to the side. The heat from the skillet and the hot meat will cook your shrimp to perfection. Allow this to partially cool, stirring occasionally. I left the tails on the shrimp while cooking. I will remove the tails prior to mixing with the stuffing.



Add the softened cream cheese to the stuffing and corn mix. Pour off the grease from the sausage, shrimp and beef skillet and mix thoroughly with the stuffing mix. The amount of water from the corn, juice from the meat and moisture from the cheese is absorbed by stuffing mix perfectly.



Spoon in the mix to the peppers that have had their tops and seeds removed. You may want to save the tops to protect the mixture from burning (if needed) otherwise, discard the tops.



Place in a preheated cooker @ 250 degrees for approximately 2 hours or until they reach and internal temperature of 160 degrees.



Be very careful when you go to remove the peppers from the cooker. The outer pepper shells will be very soft and can easily rip open. Do not worry if there is a slight char on the outside of the pepper. Charring of peppers actually makes them sweeter.
The tops of the stuffing will be slightly crunchy, the centers soft and creamy, and the pepper firm, but easily cut with a fork.

_________________
https://www.linkedin.com/in/michaeloberry

[skybob]

ALL Right!! Yet another reason to get the cooker fired up this weekend.
YUMMO in the words of my favorite TV personality
_________________
Treager Texas pit
OK Joe's stickburner

Pellethead Pitmaster

[Mitch-Cole]

That looks outstanding. Never had shrimp with sausage before, but looks great!

[SoEzzy]

I had hoped it was some Andouille sausage?

But I don't think Farmer John makes an Andouille!

It may not be Andouille but here is one they make. Link
_________________
Here's a change Robert.

I still work here!

[marvsbbq]

The great thing about receipes is that you can change things to suit your own tastes..

My brother has a FIT when ever he gives me a recipe and I change it to my own liking before I even TRY it his way

That being said, I love stuffed peppers and will give these a try for sure. We just bought some peppers for another dish but think I will have enough left that I can make this dish....with a few mods....of course
_________________
Often imitated but never duplicated

[Megla]

That looks great

Maybe I'll try this along with the stuffed pork loin I mentioned in the other post.

Have you used that stuffing in an other item?

[Bedlam BBQ]

Another awesome recipe from Alien -- thanks a lot!

I'll add this to my summer recipes for things to do with goodies we get from our garden.
_________________
Steve

Stumper clone with Stoker
Bedlam BBQ
Competition Team

[marvsbbq]

I had a nice pot of chili (cold today) planned for dinner tonight but when I showed these to my wife her eyes lit up

So the planned chili is now just a pot of pinto beans with a chunk of brisket in them (and other spices) that we will use as our side dish.

These stuffed peppers are ON THE MENU for our entree' tonight!!

Been on vacation to Texas for a month so my smoker needs to be "fired up" anyway to get the cobwebs out of it ....might as well cook something on it at the same time
_________________
Often imitated but never duplicated

[SauceBoss]

wowowow amazing!! def gonna make these for a couple of guys at the office!!

[Serial Griller]

I love stuffed peppers but never did them on the grill.
An interplanetary delight from Alien
_________________
"That woman was out of my league...she bowled on a different night!


LGE BGE
Small BGE
Traeger Lil Tex
Weber Kettle 22.5"
Hasty-Bake Legacy
Weber Spirit E-320

[marvsbbq]

Ok, peppers are on the smoker (4:30 PM) Beans are done and waiting for the peppers to get done...

Will take pics of peppers when they come off the smoker....SHOULD look just like Ailen's....hope, hope, hope

Only real change I made was I used pork stove top dressing, bulk sausage and put a little Southwest Chipotle seasoning in the mix.

DAMNNNN I just tasted my "brisket pinto beans".....all I can say is...YUMMMMM!!!

CAN'T WAIT FOR DINNER!!!!!!!
_________________
Often imitated but never duplicated

[marvsbbq]

My attempt at "Alien BBQ Creole Stuffed Peppers"...



My wife and I both thought they needed more meat. I think next time I would go with 1 each pound of hamburger and sausage.

We thought although the shrimp didn't really add anything to the flavor of the dish, it did provide some texture (something to chew on).

I didn't have quite enough cream cheese that Ailen called for (we had been using it for bagels for breakfast) so I added some sour cream to make up the difference....that was ok.

I also didn't have canned corn (we use frozen) so that is what I used with about a cup and half of water....needed more mositure, as it was a tad dry.

Other than that.....they were awesome!!! I am sure I will be making them again when the urge arises
_________________
Often imitated but never duplicated

[Pelletsmokin']

I made these today for the family, did then exactly as Alien's recipe, minus the shrimp. They were awesome, very impressed, they are a meal in themselves, did a fattie too, should have taken pictures, but it's snowing here and I didn't want to be outside any longer than I had too!

Great job Alien, thanks for the recipe, it's already printed out and in my smoker recipe book.

[shawn_woerlein]

Giving these a shot. Put some chicken halves on the Q smoking with apple...thought hmmm....what can I have with these. Came online and saw this, and thought "I have to give this a shot".

So...I changed it around a little bit. I didn't have shrimp, but wanted to thicken it up a bit. So here's what I did...

I caramelized 1 small onion in butter and thinned with beer to reduce. Added 2 cloves of garlic minced.

Added this to the cream cheese and mixed.

I still had 1 container of dried wild mushrooms in the pantry, so I rehydrated them, chopped and added instead of shrimp.

Added 1 can of diced green chilis for a little heat

Added some shredded sharp cheddar cheese

Followed the recipe as written other than that, except making a smaller batch.

Stuffed 2 red and 2 green peppers. Just put them on the Q. The stuffing is phenomenal in flavor. I did add some of the juice off of the mushroom rehydration for the stuffing as it was a little dry. Only added flavor

I'll take pics of dinner when I get done today.

[Shaymus]

Looks great!! I will be trying this one! Thanks Alien!
_________________
"Life is like a jalepeno, What you do today may burn your ass tomorrow"

[marvsbbq]

[shawn_woerlein]

I don't know exactly how the main recipe tastes, as I modified it from the start. But not sure if I want to find out as I was highly impressed with the results from this one. I think the only thing I might do different next time is use real butter for the onions instead of margarine (was out of butter and didn't want to go to the store), and possibly some chopped green onions caramelized as well. Absolutely outstanding!!!

Here was dinner tonight. The peppers took almost 2hrs to reach 160 internal. The chicken halves took right around 4 hrs to hit 165. Of course I only ate 1 pepper and 1/2 of the half....guess there's dinner for tomorrow

[/img]

[ceedubya]

tried these out last night, AWESOME! changed it up a little bit. My wife is allergic to shrimp and I thought it needed a little more meat

sauted the onions and garlic together. Browned 1 lb hamburger and took 1 lb raw brawtwurst cut em out of the casing and browned with the hamburger.

I'm going to try a "Jambalaya" version this weekend with andouille and rice for the stuffing.
_________________
The Edge... there is no honest way to explain it because the only people who really know where it is are the ones who have gone over - Hunter S. Thompson

[Alien BBQ]

Whether you are making this recipe verbatim or adding your own variation, the important thing is to get out and try different foods on your cooker. Cooking outside on the grill, BBQ, or smoker is becoming more popular everyday. People are finding out that it is more than just hamburgers, hotdogs and the occasional steak. Backyard chefs around the world are thinking up meat, seafood, veggies, and desert recipes while people are embracing how good fire and friendship really is.

Want to try something different, how about a weekend morning cookout on the BBQ for a few friends. Fire up the grill and use your cast iron pan to cook up the eggs. Your smoker for the bacon / sausage and BBQ for the biscuits. Only have one cooker, smoke the bacon earlier, turn up the heat so there is little smoke, place the biscuits in, when they are almost done, set your cast iron pan in or on the firebox to cook the eggs. The point is to enjoy good food and friend whenever you can.

BTW an ECB makes a great grill to use a steel wok or cast iron pan on. For $28 I don't think you will find a better "additional cooker".
_________________
https://www.linkedin.com/in/michaeloberry

[ceedubya]