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Maque Choux Peppers 6 medium red bell peppers |
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Slice the tops of peppers about ½ inch (8 mm) from stems. Remove seeds and cores carefully. Tip slice a little off the bottom of each pepper without cutting into the cavity - this will allow them to stand.
Melt butter and oil in a medium skillet over medium high heat. Add the corn, onion, jalapeno, yellow and red pepper. Season with salt and pepper. Sauté until fragrant and onions have become slightly translucent about 5 minutes.
Add the cream stock and hot sauce. Cook until slightly thickened about 7 minutes. Remove filling from heat and allow too cool slightly.
Stir in bread crumbs. Whisk in egg until well distributed.
Place peppers on tray and stuff each pepper equally with filling.
Replace the tops and secure with toothpicks.
Preheat barbeque to 300°F/148°C or at medium low heat
Place peppers on bun rack and allow too cook for 40 -45 minutes.
Remove from heat carefully, serve immediately.
Yield: 6 servings
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