Dove season is in full swing, and what's better than a delicious recipe for poppers!
Hot and spicy BBQ sauce
12 dove breast
12 sweet peppers
1 block cream cheese
1 package cream cheese
Clean your harvest and marinate your dove breasts in barbecue sauce for at least 24 hours.
Heat your smoker about an hour before you start prepping your dove breasts so it’s ready by the time you’re finished stuffing the peppers.
Slice the tops off of the sweet peppers and use a spoon to scrape the seeds out. For a milder flavor, be sure to remove all of the seeds. If you prefer hotter flavor, substitute jalapenos for sweet peppers.
Stuff the peppers with a slice of cream cheese off of the block and half of a marinated dove breast. Then wrap the stuffed pepper in a whole slice of bacon and pin with a toothpick.
I used hickory chips to smoke the peppers but it’s purely personal preference, we also used an electric smoker because that works best for our personal situation, just adjust your cooking time accordingly if you use a different type of smoker.
Smoke the peppers on a rack at 250 degrees for 2 hours, keeping an eye on it as they cook and adjust the cooking time if needed!