Sherrie Kelley 501-882-0035

Smoked stuffed peppers

1 ½ pounds ground beef

1 onion, chopped

1 can of chopped or stewed tomatoes

1 cup of instant rice

1 tablespoon of Italian seasoning

1 teaspoon of pepper

2 teaspoons of salt

1/4 cup of water

1 can of tomato sauce (8 ounces)

1 teaspoon of garlic powder

1 pound of mozerella, cut into bite sized chunks

8 green peppers, stems and insides removed.

Boil a big pot of water. Emerge peppers in boiling water for five minutes. Remove and drain.

Brown ground beef with chopped onion. Do not drain. Add tomatoes, tomato sauce, pepper, salt, italian seasoning, water, garlic powder, and rice. Bring to a boil. Cover and turn down to low heat. Simmer fifteen minutes. Remove from heat and pour into big bowl to cool.

Cut cheese into bite sized chunks. Add to cool beef mixture and stir. Fill peppers with beef and cheese mixture. Build small fire in cooking part of grill to one side. Place stuffed peppers in a pan and set on grill. Add hickory chunks, if you have them. Cook over indirect heat for one hour with lid down.