Smoked Stuffed Capsicums Recipe

Ingredients

Capsicums

6 green capsicums, top cm sliced off, seeds removed and parboiled (optional)
2 tablespoons canola oil
450 g Mexican chorizo, removed from casing
3 cups shredded Pepper Jack cheese, divided
1 stick of mesquite wood

TexMex Rice

2 tablespoons butter
1 medium yellow onion, peeled and diced
1 jalapeño, seeded and finely diced
1 cup basmati rice
1 teaspoon salt
1 tablespoon tomato paste
2 cups chicken stock or water

Preparation

1. Preheat smoker to 135°C. Place a stick of mesquite wood in the cooking chamber to preheat.
2. Preheat a saucepan over a medium-high heat burner and add oil. After it starts to shimmer and slightly smoke, about 30 seconds, add the chorizo.
   HOT TIP – Mexican chorizo is fresh or raw sausage that can be substituted with bratwurst, Italian sausage, or other fresh sausages. Spanish or Portuguese chorizo is a cured sausage and not a good substitute for Mexican chorizo.
3. Stir occasionally, breaking the chorizo into smaller pieces until browned, about 7-8 minutes. Place the chorizo into a colander to drain.
4. Using the same saucepan, add butter, onion and jalapeño. Sauté, stirring occasionally, until tender, about 5 minutes. Add rice and stir until coated with butter. Cook for 3 more minutes, stirring occasionally. Add salt, tomato paste, stock or water and stir. Cover the pan with a tight-fitting lid and bring to a simmer. Reduce heat slightly and simmer for 20 minutes. Remove from heat and let rest for 5 minutes.
   HOT TIP – If you like a milder stuffed capsicum, substitute half of a poblano pepper for the jalapeño pepper.
5. Place the capsicums, open side up, in a half-steam pan or another grill-safe pan. In a large bowl, mix TexMex rice, 2 cups of Pepper Jack cheese and chorizo. Stuff capsicums with the rice mixture. Place any extra rice in the pan around the capsicums. Cover the pan with foil.
   HOT TIP – Look for capsicums with flat bottoms and 4 segments. They will hold more stuffing and provide a more stable base to keep the capsicums upright while cooking.
6. Move the stick of preheated mesquite wood to the firebox.
7. Place the pan in the smoker and cook for 90 minutes.
8. Remove foil from the pan, top the peppers with remaining cheese and smoke for one hour.
9. Remove and serve with a side of the extra rice.