Cheese stuffed peppers

Prepare the Kamado BONO grill for indirect cooking, light the charcoal with a tanner, put up the smoking blocks, put on the stainless steel grill and wait until the temperature rises to 140 degrees.
Close the upper and lower air dampers to keep the temperature even.
Cut the peppers in half, clean and fill with cheese. Chop the onion leaves, place on the cheese. Turn the peppers thus prepared into side strips. Place on a baking sheet and bake for 30 minutes. Spread the sauce and bake for another 10 minutes.

Ingredients

10 pcs. Small peppers
50 gr. onion letters
400 gr. philadelphia cream cheese
300 gr. cold smoking side strips
4-5 years š. Sauce Cherry & Cola
3 pcs. Smoking blocks