Rock Cornish Game Hens Stuffed with Italian Peppers

[huhwhatliar]

This is a oven recipe I have adapted to the Bradley.

Rock Cornish Game Hens Stuffed with Italian Peppers

12-15 medium Italian frying peppers
2 medium Rock Cornish Game Hens
6 cloves garlic, peeled and sliced very thinly
1/2 cup extra virgin olive oil
Salt & Pepper

For the peppers:

Place the peppers in deep pan, and turn the heat to medium high. You may have to cook the peppers in batches depending on the size of the pan.

Pan roast the peppers without oil or seasonings. Cook them until they are soft, and the skin blackens on much of the peppers. Turn the peppers several times in order to cook equally on all sides.

When the peppers cooked, remove them from the pan, place them in a stainless steel bowl and cover with a cloth towel. The resultant steam will loosen the skins and allow the peppers to be peeled easily.

Peel the peppers, removing most of the seeds. Slice into long strips, mix with 1/4 cup of olive oil and garlic.

Preheat the Bradley Smoker to approximately 250 F degrees. While the Bradley is warming up rinse the hens in cold water, and pat dry. Salt the insides of each bird, then stuff each with as many peppers and garlic as will fit into the cavity.

Rub olive oil over each bird and then salt the outside surfaces. Tie the legs and the wings to the bird with kitchen string.

I used Cherry bisquettes until a internal temperature of 165 degrees. Then put in oven with broiler on to crisp the skin.


Domenick