Smoked Stuffed Peppers
Tender peppers that are filled with a ground beef and Italian Sausage mixture and smoked on your smoker for an easy and healthy dinner recipe.
Servings: 6
Calories: 728kcal
Ingredients
- 6 bell peppers
- 1 pound ground beef
- 1 pound ground Italian sausage
- 1 onion diced
- 4 cloves garlic minced
- 16 ounces mozzarella cheese shredded
- Cilantro for garnish
- Olive Oil
Instructions
- Preheat the smoker to 300 degrees Fahrenheit according to manufacturer's instructions.
- 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 mixture.
- In a large pan over medium heat, brown the ground beef and ground sausage together.
- 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 half of the shredded cheese. The other half of the shredded cheese will be used to top the peppers.
- Fill each bell pepper with the ground meat and vegetable mixture.
- Place the peppers in the smoker, making sure to set them on the grates 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 shredded mozzarella cheese and smoke for another 10 minutes, or until the cheese has melted.
- Carefully remove peppers from the smoker, garnish with cilantro or parsley, and serve.
Notes
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 in this recipe for it’s bold taste.
We also love using a competition style blend of wood chips.
Can I grill or bake these stuffed peppers?
These can also be on your grill over indirect heat if you’d like to do that. Preheat grill to 350 degrees Fahrenheit, place the stuffed peppers over indirect heat with lid closed for 30-40 minutes or until the peppers are soft. Top with shredded mozzarella cheese, close lid and grill an additional 5-10 minutes or until melted.
In the oven at 400 degrees Fahrenheit in baking dish covered with foil for 35 minutes. Uncover and top with additional shredded mozzarella cheese and bake until cheese is bubbly, about 10 minutes more.
What to do with leftovers
If you have leftovers, place them in an airtight container after they have cooled and store in the refrigerator for up to 3 days.
You can also freeze extra stuffed peppers for a meal at a later date. Once they are fully cooled, wrap in plastic wrap and keep in an airtight container in your freezer.
How to reheat
When ready to enjoy, set them on a pan and reheat in the oven at 350 degrees Fahreneheit until warmed through.
You can also heat them in the microwave to reheat but the pepper will get mushy.
Nutrition
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