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5 from 3 votes

Smoked Stuffed Peppers

Tender peppers that are filled with a ground beef and Italian Sausage mixture and smoked on your tender for an easy and healthy dinner recipe.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Main Course
Cuisine: American
Keyword: Smoked Stuffed Peppers
Servings: 6
Calories: 728kcal
Author: Julie Evink


  • 6 bell peppers
  • 1 pound ground beef
  • 1 pound ground Italian sausage
  • 1 onion diced
  • 4 cloves garlic minced
  • 16 ounces shredded mozzarella cheese
  • Cilantro for garnish
  • Olive Oil


  • Preheat the smoker to 300 degrees Fahrenheit
  • Prepare the bell peppers by cutting off the tops and removing the stems/seeds. Save the top of the pepper to dice and add into the stuffing.
  • In a large pan over medium heat, brown the ground beef and ground sausage.
  • Once cooked, drain the meat and set aside.
  • Sauté the onions and diced pepper tops with a splash of olive oil for about 5 minutes.
  • Add the garlic and continue to cook until the vegetables start to soften, about 3 minutes.
  • Combine the meat and the vegetables in a bowl and stir in the shredded cheese, leaving about half to top the peppers with later.
  • Fill each bell pepper with the ground meat and vegetable mix.
  • Place the peppers in the smoker, making sure to set them so they won’t fall over while cooking.
  • Smoke the peppers for about 50 minutes, they should be slightly brown and tender, but the peppers should still have a bit of firmness. You don’t want them to be soggy.
  • Top the peppers with the rest of the mozzarella cheese and smoke for about another 10 minutes, or until the cheese has melted.
  • Carefully remove from the smoker, garnish with parsley, and serve.


What type of Wood to Use in Smoker?
Each wood will provide a different flavor so have fun and mix it up. We use a mesquite for it’s bold taste in the recipe.
We also love using a competition style blend of wood chips.
Cooking Options
These can also be on your grill over indirect heat if you’d like to do that. Preheat grill to 350 degrees F, place the stuffed peppers over indirect heat with lid closed for 30-40 minutes or until the peppers are soft. Top with Mozzarella cheese, close lid and grill an additional 5-10 minutes or until melted.
In the oven at 400 degrees F in baking dish covered with foil for 35 minutes. Uncover and, top with additional Mozzarella cheese and bake until cheese is bubbly about 10 minutes more.
If you have leftover place them in an airtight container after they have cooled and store in the refrigerator for up to 3 days.
When ready to enjoy, set them on a pan and reheat in the oven at 350 degrees F until warmed through.
You can also warm them in the microwave to reheat but the pepper will get mushy.


Calories: 728kcal | Carbohydrates: 12g | Protein: 42g | Fat: 56g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 1083mg | Potassium: 739mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4237IU | Vitamin C: 155mg | Calcium: 425mg | Iron: 3mg