Culinary Creations 33 STUFFING THE PEPPERS 1. Combining pulled pork with one half of the pimento cheese, the mixture should consist of a lot of pulled pork. 2. Using a small spoon, begin spooning pulled pork mixture into the peppers. Make sure you are pushing the mixture down f irmly to get to the bottom of the pepper. 3. Continue to f ill until the pepper is f illed to the top edge, place aside and repeat for the next pepper. SMOKING THE PEPPERS 1. Preheat smoker to approximately 250-270F. Place your favourite type of wood chips inside. 2. When there is a good level of smoke, place your peppers on a wire rack inside the smoker. 3. Cook peppers for approximately 20-25 minutes, until cheese is bubbling, skin is soft and pepper is heated through. 4. Remove f rom smoker and let sit for 2 minutes PLATING 1. Serve peppers, drizzled with the remainder of the hot sauce. For those that like it hot, don’t be af raid to load it up. 2. Plate alongside the pimento cheese left over and some saltines! Make sure you get the salted saltines! 3. Enjoy!!