STUFFED SMOKED PEPPERS
Use sweet, banana or jalapeno peppers. -cut tops, remove seeds and veins 8 oz. pkg. cream cheese softened
1⁄2 lb. cooked, drained and chopped bacon
6–8 green onions chopped
2–3 tsp garlic powder
In a bowl, mix cream cheese, bacon, onions and garlic powder. Stuff peppers with mix.
Smoke at 275° for approximately 15 minutes.
I prefer strong smoke like Hickory or Mesquite.
Peppers are done when they soften and show grill marks.