*  Exported from  MasterCook  *
                         Smoked Maque Choux Peppers
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       ea           Medium red bell peppers
    3       tb           Butter
    2       tb           Oil, preferably corn
    2       c            Corn kernels, fresh or
    1       ea           Medium onion, chopped
      1/2   ea           Medium green bell pepper
      1/2   ts           White pepper
                         Salt to taste
    1       c            Chicken stock
      1/4   c            Cream or half & half
            ds           Hot sauce
    2       c            Dry cornbread crumbs or
                         Other bread crumbs
    1       ea           Egg white, beaten
                         Fresh ground black pepper
                         To taste
     Slice off the tops of the peppers about 1/2 inch
   down from the stems. Remove the seeds and cores from
   the peppers. If any won't stand upright, slice a
   little off the bottom, being careful not to cut into
   the pepper’s cavity. Reserve the peppers and their
   tops. Melt the butter and oil in a medium skillet. Add
   the corn, onion, and green bell pepper and saute over
   medium heat until fragrant. Add the white pepper and
   salt. Cover the pan and cook for about 10 lminutes.
   Remove the lid, add the stock, cream, and hot sauce,
   and continue cooking, uncovered, until about half the
   liquid has evaporated. Remove the filling from the
   heat and mix in the cornbread crumbs and egg white.
   Prepare the smoker for barbecuing, bringing the
   temperature up to 200 deg to 220 deg F. Grease a
   smokeproof baking dish that can hold the peppers
   snugly upright. Stuff each bell pepper with a portion
   of the filling. Replace the tops of the peppers and
   secure with toothpicks. Arrange the peppers in the
   prepared dish. Transfer the peppers to the smoker.
   Cook until they are tender but still hold their shape,
   65 to 75 minutes. Remove the toothpicks and serve the
   peppers warm.
   From:   Smoke & Spice By: Cheryl Alters Jamison and
   Bill Jamison ISBN: 1-55832-061-X
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