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Team Fitzgerald Recipes
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Smoked Stuffed Bell Peppers
Ingredients
• 4 Large Bell Peppers

• 2 Pounds Bulk Ground Italian Sausage (can substitute any ground meat)

• 2 Packages shredded Mozzarella Cheese

• Onion Powder
Directions
Cut tops off of bell peppers – cut around the stems and discard.

Per pepper, take 6-8 ounces of bulk Italian sausage, add a half cup of shredded mozzarella cheese and a half teaspoon of onion powder and mix thoroughly.

Stuff Italian sausage mix into each pepper. Making sure to get it all the way to the bottom of each pepper. Fill to the top of each pepper. Use caution and go slow, as the pepper is fragile and could break.

Place on smoker grill or in oven (do not use any cooking method where flames could come into contact with peppers) at 325 degrees F, checking every 10 minutes until internal temperature of sausage mix reaches 170 degrees farenheight – we recommend using a digital thermometer.

Remove, let stand approximately 10 minutes and serve.

This is super simple and fast! A hit for the whole family!

Enjoy!

Recipe by Guy Fitzgerald

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