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Smoked Maque Choux Peppers

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      Title: SMOKED MAQUE CHOUX PEPPERS
 Categories: Vegetables
      Yield: 4 Servings
 
      4 ea Medium red bell peppers
      3 tb Butter
      2 tb Oil, preferably corn
      2 c  Corn kernels, fresh or
           Frozen
      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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