The Best Smoked Stuffed Peppers Recipe for Flavor-Packed Cookouts!
Smoked stuffed peppers are one of those backyard BBQ favorites that always get folks asking for seconds. The peppers soak up a smoky aroma on the grill or smoker, while the filling brings together juicy meat, creamy cheese, and savory spices in every bite. It’s a satisfying, hands-on recipe I pull out when I want something that looks impressive but is actually pretty easy to throw together.
This dish lands somewhere between comfort food and outdoor showstopper, and there’s plenty of room to make it your own. You can stick with the classic beef and rice filling, or mix things up with sausage, beans, or even extra veggies. Once you get the basics down, you’ll see how simple and fun it is to tweak and swap ingredients for every season or family get-together.
Why Smoked Stuffed Peppers Are Worth Making
- No tricky equipment needed. A basic smoker, grill, or even a kettle BBQ works great.
- Layered, smoky flavor. Smoke adds something special to the sweet, soft peppers and hearty filling.
- Works for a crowd or meal prep. These reheat really well and look amazing on a platter.
- Easy to customize. Swap fillings for what you have in the fridge or pantry.
Beyond these core reasons, smoked stuffed peppers actually help you make the most of ingredients that might already be on hand. They’re a practical dinner option when you have extra rice or vegetables sitting in the fridge. Plus, because the peppers soak up smoky flavors, even simpler fillings end up tasting special.
If you’re hosting, smoked stuffed peppers look great as a centerpiece on a large tray, especially with colorful peppers and bubbly cheese on top. They’re easy to slice in half for sharing, making them a social dish that’s also practical for bigger backyard parties or potlucks. Plus, it offers a delicious way to add veggies to your BBQ menu without feeling like you’re missing out on hearty, classic flavors.
Ingredients You’ll Need
Grab these simple ingredients to get started on smoked stuffed peppers:
- 6 large bell peppers (red, yellow, orange, or green)
- 1 lb ground beef or Italian sausage (or mix them up)
- 1 cup cooked rice (white or brown)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup shredded cheese (cheddar, Monterey Jack, or mozzarella)
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tablespoon tomato paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt, plus more to taste
- Olive oil or cooking spray, for coating peppers
- Optional toppings: chopped parsley, extra cheese, sour cream, or hot sauce
You can also throw in a handful of chopped fresh herbs for a little brightness or use your favorite blend of cheeses for an extra gooey filling. If you want to check out a Tex Mex twist, swap the rice for cooked quinoa and add some black beans or corn into the mix. Don’t forget, the best stuffed peppers are the ones you make your own.
How to Make Smoked Stuffed Peppers – Step by Step
1. Prep Your Peppers
Wash the peppers and slice off the tops. Scoop out seeds and membranes carefully, so you don’t break the sides. If the peppers don’t stand up straight, trim the bottoms just enough to give them a little flat surface. Don’t cut all the way through, just create a level base.
2. Mix the Filling
In a skillet over medium heat, cook the ground beef or sausage, breaking it up as it browns. Drain any excess fat if needed. Toss in the onion and garlic, and sauté for about 2-3 minutes until the onion softens.
Add the cooked rice, drained tomatoes, tomato paste, Worcestershire sauce, smoked paprika, oregano, salt, and black pepper. Stir well to blend everything. Turn off the heat, and after letting it cool slightly, mix in about half the shredded cheese. Taste and adjust seasoning—some folks like a little extra garlic or an added pinch of chili powder.
3. Fill and Top the Peppers
Brush the outside of each pepper with a light coating of olive oil or spray, which helps them get tender and shiny on the smoker. Spoon the filling into each pepper, packing it in but not so much that they split. Top them off with the remaining cheese for good melt and color.
4. Fire Up the Smoker or Grill
Set up your smoker or grill for indirect heat and get it to a steady 250–275°F (120–135°C). For smokers, hickory, oak, or applewood chips give a mellow, sweet smoke that works nice for this dish. For added flavor, you can toss in a couple of fresh herb sprigs onto the coals, like rosemary or thyme. It adds another layer of aroma.
If you’re using a charcoal grill, push the coals to one side and put the peppers on the cooler side. Then, add a handful of soaked wood chips directly to the coals. If you use a gas grill, you can put wood chips in a foil pouch with some holes on top, then place it over the burner to get even more smoke.
5. Smoke the Peppers
Arrange the stuffed peppers upright on the smoker rack or grill away from direct heat. Close the lid and monitor the temperature, aiming to keep it in that 250–275°F range. Try to resist opening the lid too much, so the smoke stays inside where it belongs.
The peppers need about 60–90 minutes. You want the peppers to get nice and tender without collapsing. The cheese should be bubbling and picking up a hint of golden color. If you like a firm pepper, pull them at 60 minutes. For softer shells, let them go the full 90 minutes. If the tops brown too much, you can tent the peppers with foil after an hour to slow it down without cutting any of that trademark smoky flavor.
6. Serve ‘Em Up
Remove the peppers carefully since they’ll be quite hot and a little soft. Sprinkle with chopped herbs, add a drizzle of hot sauce, or spoon on a bit of sour cream if desired. These stuffed peppers go especially well with crusty bread or a big, fresh salad. They’re also a natural companion to grilled corn or a cold pasta salad when you’re feeding a crowd.
Tasty Variations and Handy Tips
- For a lighter version, swap the beef for ground turkey or chicken. You can even go vegetarian by using cooked lentils or black beans instead of meat.
- Add leftover cooked veggies (like spinach, mushrooms, or corn) to the filling for extra color and flavor.
- If you want a spicy kick, stir in some diced jalapeños or red pepper flakes. Hot sauce drizzled on top works too.
- You can prep these ahead right up to the smoking step; just cover and refrigerate until you’re ready to grill.
- Par-cook the peppers in a microwave or boiling water for 3–4 minutes if you prefer softer shells. This step is optional, but it’s a good tip for anyone who wants their peppers really tender without losing their shape.
- If you’re making a big batch for a gathering or meal prep, line up the filled peppers in a disposable foil pan. This makes them simple to transport, and cleanup is a breeze after the party.
- Using a mix of red, yellow, and orange peppers creates an eye catching presentation that will look great on any cookout table.
Don’t forget, the filling is your playground. You can mix in cooked barley, bulgur, or even couscous for a different grain. If you’re looking for a little extra tang, stir in a tablespoon of balsamic vinegar or a splash of lemon juice. Top the finished peppers with crumbled bacon or a few spoonfuls of tomato salsa for yet another spin on the classic.
Frequently Asked Questions About Smoked Stuffed Peppers
Q: Which type of pepper works best?
Thickwalled bell peppers are my favorite because they hold up nicely in the smoker. Red, yellow, and orange tend to be sweeter than green, but any color does the trick. You can even try poblano peppers if you enjoy something with a mild heat and a darker, richer flavor.
Q: Can I freeze smoked stuffed peppers?
Absolutely. Let them cool down, wrap each individually, and stash them in a freezer bag. When you want one, thaw and warm gently in the oven or microwave. They’re just as tasty! If you wrap them in foil and put them in an airtight container, they’ll last for weeks without losing their smoky taste.
Q: How do I avoid soggy peppers?
Don’t overfill the peppers with too much liquid, and drain canned tomatoes well. Smoking at a steady temp also helps keep the peppers just right—not mushy. Also, steer clear of overcooking. If you like a firmer pepper, opt for a shorter smoking time and let them rest before serving.
Q: What wood chips give the best flavor?
Applewood and cherry wood make the peppers a little sweeter, while oak or hickory give a bolder bite. Mixing woods is a fun way to play with flavors too. Sometimes I toss in a handful of pecan wood for a smooth, nutty edge.
Try Smoked Stuffed Peppers at Your Next Cookout
This recipe makes it easy to turn simple ingredients and a handful of peppers into something exciting for a cookout or family dinner. The combo of smoke, juicy filling, and melty cheese just feels like summertime. If you give this one a try, I’m always curious which variations you came up with, so feel free to get creative and make it your own. Enjoy every bite! If you want to serve a memorable BBQ dish this season, try these mouthwatering smoked stuffed peppers and let your guests enjoy something new at your next outdoor feast.