Steps

• Step 1

  Prepare the peppers: Using a sharp knife, make a horizontal slit about 1 inch wide starting about 1/2 inch from the top of each pepper. Then, cut vertically from the middle of the horizontal cut, stopping just before the bottom to create a T-shaped opening. Carefully open the pepper and use the handle of a spoon to scoop out the seeds and scrape away as much of the ribs as you like. Keep in mind the ribs and seeds give the pepper its heat. 

  Ingredients

  • 6 Whole Anaheim peppers

• Step 2

  If preparing the peppers a day ahead, cover them tightly with foil and refrigerate. Remove from the refrigerator 15 minutes before cooking.

• Step 3

  In a medium bowl, combine the leftover meat, cream cheese, and chopped jalapeños. Season with kosher salt to taste. 

  Ingredients

  • 1 Cup leftover pulled pork or chopped smoked brisket

  • 8 Ounce cream cheese, room temperature

  • 1/2 Cup chopped pickled jalapeño

  • To Taste kosher salt

• Step 4

  When ready to cook, set the Traeger grill to 225 degrees Fahrenheit. Preheat with the lid closed for 15 minutes. Use the Super Smoke feature, if available. 

  225 ˚F / 107 ˚C

  Super Smoke

• Step 5

  Fill the peppers evenly with the meat mixture. Wrap each pepper tightly with two slices of bacon, slightly overlapping. Place the wrapped peppers on a baking sheet lined with a wire rack, spacing them about 2 inches apart. Transfer the baking sheet to the grill and cook for 35 minutes. 

  00:35

  225 ˚F / 107 ˚C

  Super Smoke

  Ingredients

  • 12 Slices center-cut bacon

• Step 6

  Increase the grill temperature to 400 degrees Fahrenheit. Baste the peppers with barbecue sauce and continue cooking for another 35 minutes, flipping halfway through and basting again. Cook until the bacon is crisp and the sauce is tacky. Let the peppers cool slightly before serving. 

  00:35

  400 ˚F / 204 ˚C

  Ingredients

  • Cup Traeger 'Que BBQ Sauce