I tried to cook bell peppers with cheese and bacon. The first try was not there. 1. cut a section from the pepper, filled in cheese and topped with bacon, then onto the Treager for 35 minutes at 350*F. Under cooked.
Next try, 1-Blanch until soften in salt water, 2-add cheese and top with bacon crumbles, 3-cook, Traeger at 375^F for 40 minutes.
A lot better, softer and taste too.
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You might also try dry brining/seasoning your peppers. I typically halve them then sprinkle the exposed flesh with Kosher salt and sugar (about twice as much sugar as salt for peppers that aren't particularly sweet) then let them sit for an hour or two. When you're ready to cook, knock out the excess and then have at it ...
Last edited by MBMorgan; February 12, 2023, 07:44 PM.
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