BBQ Stuffed Peppers

I had been eyeing dishes to make for Labor Day at my grandparent's house. I had found a stuffed pepper recipe online but decided it was too much work so I didn't pick up the ingredients. When I got there, my grandfather must have been thinking the same thing because he bought almost exactly what I needed. I made a few adjustments to suit the ingredients we had on hand. Also, I had problems with the bacon sticking to the outside AND the stuffing falling out. To remedy that, I changed the recipe below to what I think will work. So the pictures won't match and if the changes don't work, don't sue me. ;) I plan to make these again when I have a crowd, so I'll be sure and post an update. Even if you make them as pictured (which would be saving the bacon for the outside), they'll still be delicious, just a little messy. I can say these went quicker than the No Leftovers Cake. They even beat out the crab stuffed jalepenos that my aunt is famous for! They smokey flavor of the peppers melds together with the meats and make for a delicious savory treat which can even work as a full meal because the peppers are so big.



15 large evenly shaped poblano peppers
16 slices of bacon
2# ground beef
2# ground sausage
2-4 c. shredded cheddar cheese
2 c. ranch dressing
BBQ sauce

Wash, remove tops from peppers (carefully, you will use them later) and remove seeds and membrane while leaving peppers whole.

In a skillet, fry bacon until cooked but not crisp. Brown beef and sausage in a skillet until brown but not crisp. Drain off all fat. Crumble bacon into meat mixture. Let cool. Add cheddar cheese to your liking and ranch dressing to meat mixture until mixture is coated but not runny. Loosely stuff mixture into peppers Replace tops on peppers to hold everything in and secure with a toothpick.

Either on a grill or under a broiler, place peppers. Cook until peppers are soft and begin to char on the outside. Rotate peppers on all sides until thoroughly cooked. After peppers are cooked, brush on BBQ sauce and continue cooking until sauce is warm and acts as a glaze on the peppers.

Adapted from Tasty Kitchen