I'm thrilled to introduce you to one of my all-time favorite BBQ recipes with a twist: Smoked Gouda Mac and Cheese Stuffed Bell Peppers, jazzed up with Humphrey's Jivin Hive rub. This dish combines the creamy goodness of mac and cheese with the smoky flavor of Gouda cheese, resulting in a taste sensation that's out of this world.
Gouda cheese is the perfect choice for this recipe because of its rich, creamy texture and mild, nutty flavor. When smoked, it adds a depth of flavor that takes this dish to the next level. And with the addition of Humphrey's Jivin Hive rub, you'll get a burst of sweet and savory flavors that perfectly complement the cheesy goodness.
Not only is this recipe incredibly delicious, but it's also surprisingly easy to make. And to make it even more convenient, I'll be using the Humphrey's Lift Kit Tray to bring out to the grill and present the finished product. With just a few simple steps, you can have a mouthwatering BBQ dish that will impress your family and friends. So grab your apron and let's get cooking!
Ingredients:
- 4 large bell peppers (any color)
- 2 cups elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded smoked Gouda cheese
- 1 cup shredded sharp cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon of Humphrey's Jivin' Hive Rub
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions:
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Preheat your smoker to 350°F (175°C) and prepare for indirect cooking.
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Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
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While the macaroni is cooking, slice the tops off the bell peppers and remove the seeds and membranes. Place the bell peppers upright on a baking sheet lined with aluminum foil.
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In a saucepan over medium heat, melt the butter. Stir in the flour to form a roux and cook for 1-2 minutes until golden brown.
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Gradually whisk in the milk, stirring constantly to prevent lumps from forming. Cook the sauce until thickened, about 5-7 minutes.
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Remove the saucepan from the heat and stir in the shredded smoked Gouda cheese and shredded sharp cheddar cheese until melted and smooth. Season with garlic powder, Jivin' Hive, salt, and pepper to taste.
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In a large mixing bowl, combine the cooked macaroni with the cheese sauce, stirring until well coated.
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Spoon the macaroni and cheese mixture into the prepared bell peppers, filling them to the top.
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Place the stuffed bell peppers on the smoker grate and smoke for 30-40 minutes, or until the peppers are tender and the cheese is bubbly and golden brown on top.
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Remove the stuffed bell peppers from the smoker and let them cool slightly before serving. Garnish with chopped fresh parsley if desired.
There you have it – a mouthwatering dish of Smoked Gouda Mac and Cheese Stuffed Bell Peppers, elevated with the savory flavors of Humphrey's Jivin Hive rub and presented with ease using the Humphrey's Lift Kit Tray. With the perfect balance of creamy cheese, tender macaroni, and smoky goodness, these stuffed peppers are sure to be a hit at your next BBQ gathering. Whether you're serving them as a main dish or a flavorful side, these stuffed peppers are guaranteed to impress. So fire up the smoker, gather your ingredients, and get ready to enjoy a taste sensation that's as delicious as it is easy to make.