Smoked Stuffed Pepper Poppers

These smoked stuffed peppers are the ideal starter for your next BBQ. They are smoked after being loaded with creamy Boursin cheese for a non-spicy alternative to jalapeo poppers that will amaze your visitors.

Furthermore, they only take around 30 minutes to prepare!

I prefer to serve these filled pepper poppers with smoked brisket sausage, but they’re also delicious on their own.

Stuffed sweet pepper poppers

Most people associate a popper with a jalapeo, but if you want something without the heat, these sweet peppers are the ideal substitute. They’re also ideal for youngsters and picky eaters who won’t eat anything spicy.

This dish is simple yet flavorful. The sweetness of the peppers mixed with the creamy Boursin cheese, as well as a touch of shallot, garlic, and barbeque sauce, results in a delectable snack.

Most supermarket shops sell small sweet peppers. I was browsing the vegetable area at my local H-E-B when these lovely peppers grabbed my attention.

Mini sweet peppers are significantly sweeter than bell peppers, yet they are related. They’re tiny, but they deliver a delicious punch and are high in vitamin C.

How to make smoked stuffed pepper poppers

1. Preparing the peppers

There are a few various methods to create these peppers, and it all depends on personal choice. I prefer to keep them whole and simply cut the tops and stems off before stuffing them with the cheese mixture.

You may alternatively cut them in half lengthwise to make a more open-faced popper.

Another advantage of utilizing sweet peppers rather than jalapeos is that they are considerably simpler to prepare. Because little sweet peppers are baby peppers, the seeds and stems are easily removed.

You should be able to delicately scrape them out with a butter knife (or your finger), and some peppers will have hardly no seeds within.

Did you know that the hue of a pepper determines its maturity?

The chlorophyll pigments in bell peppers begin to decrease as they mature, causing them to change color. Bell peppers change color from green to yellow to orange and ultimately red. Green peppers are more bitter, and they gradually get sweeter until they reach their sweetest point when they are red.

2. Let’s get cheesy

I told to a buddy that I wanted to load the peppers with Boursin cheese as I was describing my cooking idea. Oh, you mean the best cheese in the planet? she said.

While it is a matter of opinion, I can declare that Boursin cheese is one of my top favorite cheeses to cook with.

Franois Boursin founded a cheese business in northern France in 1957. He was working on perfecting his cheese recipe when a French publication incorrectly stated that he had introduced a garlic-infused cheese. He labored swiftly to manufacture the cheese since the people enjoyed the concept, and so Boursin cheese was created.

It’s a soft cheese mixture with garlic and herbs, but they also offer another type with shallots and chives. I chose the shallot and chive type for this dish since onions and peppers go so well together.

While the cheese is delicious on its own, I wanted to spice it up a little and add my own spin to the meal.

In a small bowl, mix the Boursin cheese with a minced garlic clove, a pinch of salt and pepper, and your favorite all-purpose BBQ spice.

For this dish, I used Blazing Star BBQ All in One spice, which is one of my favorite all-purpose rubs. It’s a spice blend with ginger, thyme, and chipotle pepper in it, and the taste is great.

Once your cheese mixture is well-combined, just fill each pepper and place in the smoker!

3. Fire up the smoker

These poppers may be cooked on the smoker, grill, or in the oven. I opted to smoke them with Acacia wood lump charcoal on my Masterbuilt Gravity Series 1050.

I wanted to make sure the cheese didn’t melt and cause a mess, so I baked them on a tiny baking sheet lined with aluminum foil.

It takes approximately 30 minutes to cook, and you’ll know they’re done when the peppers color and soften.

I served them with smoked brisket sausage, which was a beautiful combo, but they would also taste delicious on their own.

Smoked sausage is already cooked, so all you’re doing is heating it up and infusing it with smoke flavor. Simply cut the sausage into pieces for a complete dinner!

Here are a few more appetizers you might like to try

• Smoked Pig Shots
• Texas Twinkies
• Smoked Armadillo Eggs Wrapped in Bacon
• Bacon wrapped Jalapeo Poppers

Smoked Stuffed Pepper Poppers Recipe