Bell Peppers Stuffed with Smoked Meatloaf, covered with Cheese, and topped with Raspberry Chipotle BBQ Sauce.
A recipe shared with the community by Gerry Poynter of Happy Barbecue. Smoked meatloaf, cheese, and BBQ sauce - what is there not to love?
Let's set up the cooker first. You're aiming for a cooking temperature of 350ºF (177ºC). Also prepare the smoke wood you want to use, but only add it to the fire 15 minutes before the meatloaf goes on.
Next, for the meatloaf mix. Combine breadcrumbs, milk, onion, sage and salt. Add beaten eggs, then add both ground beef and ground sausage. Mix well every time.
Shape the the meatloaf, and transfer it to a pan or a large skillet before placing it and place on the grill.
Smoke the meatloaf until browned, or until it reaches an internal temperature of 160ºF (71ºC).
While your meat is cooking, slice the tops off the peppers, remove the seeds, membranes. Place them on the grill for about 6 to 9 minutes, until they soften and get a little blistered.
When done, set them in a baking dish or disposable tray. Stuff the Meatloaf into the peppers, and add a first layer of cheese. Place the peppers back onto the grill for about 15 to 20 minutes or until tender.
Towards the end of cooking time, cover the top of the peppers with more cheese. To finish it off, give a generous pour of Raspberry Chipotle BBQ Sauce (or your favorite BBQ sauce!).
Let the sauce set for just a few minutes, then pull them off the heat. Rest for 5 minutes and serve. Dig in and enjoy!
Thank you to Gerry Poynter of Happy Barbecue for this recipe - we hope to see more from you soon.
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