Ingredients
- 2 boxes of Manicotti Shells
- 2 packages bacon
- 1 lb 90/10 ground beef
- 1 lb. sweet Italian sausage
- 8 oz. shredded cheese
- BBQ seasoning
- 1 cup BBQ sauce
Optional
- 4 roasted hatch chili’s, diced (sub jalapeno, etc)
Instructions
Assemble the shotgun shells and place in the refrigerator for at least 4 hours or overnight.
- Mix the Italian sausage, the ground beef and shredded cheese (and optional chili’s) in a large mixing bowl.
- Stuff each noodle with the mixture being sure to leave no air.
- Wrap each shell with a piece of bacon top to bottom (covering the openings) and a second piece wrapped around
- Season the shells with BBQ seasoning.
- Smoke for 1 hour at 300 degrees or 2 hours at 250 until the internal temperature is 165 and the bacon is crisp.
- After 1 hour of smoking, brush with BBQ sauce
Nutrition
Calories:452cal (23%), Carbohydrates:61g (20%), Protein:16g (32%), Fat:17g (26%), Saturated Fat:6g (38%), Polyunsaturated Fat:2g, MonounsaturatedFat:9g, Cholesterol:14mg (5%), Sodium:1531mg (67%), Potassium:869mg (25%), Fiber:6g (25%), Sugar:9g (10%), Vitamin A:1427IU (29%), Vitamin C:49mg (59%), Calcium:126mg (13%), Iron:4mg (22%)
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