From Dave McDonald via the SmokinTex
At the grocery or Costco they sell a 2 lb.
bag of sweet peppers from Mexico. They are red, yellow and orange in
color and from 2-4 inches in length.
Cover a rack from your smoker with aluminum
foil and using a meat fork punch multiple holes in the foil. Wash the
peppers, do not remove stems. Place on foil. Place in smoker on top
shelf. Use 2 ounces of Pecan wood and smoke at 200°F degrees for 4 hours.
Note: you can put chicken breast on rack below peppers and smoke both
together. When the peppers come out they will be a light golden color.
It is easy to remove the stems at this time, simply pull and they will
come right off.
I cook some wild and brown rice, cut up the
peppers. Place smoked chicken on rice and cover with peppers and enjoy.
I love the sweet smoky taste of the peppers when cooked this way.