Tennessee Smoky Mountain BBQ Bacon Wrapped Stuffed Peppers

Allergens

Bacon, Soy (in store-bought BBQ sauce), Gluten (in store-bought BBQ sauce)

Ingredients

• 4 large bell peppers (assorted colors)
• 1 lb bacon slices
• 2 cups cooked rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup shredded cheddar cheese
• 1/4 cup BBQ sauce (homemade or store
• bought)
• 2 tbsp hot sauce
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat the grill to medium heat, around 350°F.
2. Slice off the tops of the bell peppers and remove seeds and membranes.
3. In a large bowl, mix together cooked rice, black beans, corn, onion, garlic, shredded cheddar cheese, BBQ sauce, hot sauce, salt, and pepper.
4. Stuff each pepper with the rice mixture and wrap each stuffed pepper individually with bacon slices.
5. Place stuffed peppers on the grill, close the lid, and cook for 20 minutes, turning occasionally.
6. Brush with additional BBQ sauce every 5 minutes during the last 15 minutes of cooking.
7. Remove from the grill when the bacon is crispy and the peppers are tender.
8. Garnish with fresh parsley and serve immediately.

Chef’s Insight

This dish captures the essence of Southern BBQ with its smoky flavors and vibrant colors. Don't forget to pre-soak the bacon to make it more pliable for wrapping around the peppers.

Notes

The key to this dish is a balance of flavors and textures - smoky bacon, tangy sauces, and tender peppers that melt in your mouth.