Smoked Stuffed Poblano Peppers

• Gluten free

• Meat

  • 8 strips Reduced salt bacon
  • 2 lbs Sausage, fresh

• Produce

  • 4 Poblano peppers

• Dairy

  • 2 cups Cheddar cheese

Found on ifoodblogger.com

Ingredients

• 4 poblano peppers, cut in half lengthwise, membrane and seeds removed
• 2 lbs fresh sausage, removed from casings
• 2 cups shredded cheddar cheese
• 8 strips reduced salt bacon

Directions

• Preheat your smoker to 225F-250F.
• Divide the sausage into eight equal parts. Press the sausage onto each of the poblano halves in an even layer. Sprinkle shredded cheddar on top of the sausage layer. Wrap each pepper half with a bacon strip.
• Smoke at 225F for about 2 hours or 250F for about 1.5 hours. Serve immediately.