Smoked Stuffed Peppers

by Kevin H. on October 29, 2012 · 5 comments

I know a lot of people who don’t like peppers.  I’m shocked by these people.  Maybe if they hid all kinds of yumminess in the peppers, like I do with these, they would like them?  Because in this recipe, really, the peppers primary job is to hold all the filling inside.  AND it’s low carb, for those who care.  But I guess the rice cancels the low carb out…hmmm.

Good luck with that, low carb people.  I don’t know how you live your life on that diet – but props to you.

Smoked Stuffed Peppers Recipe

My mom used to make stuffed peppers when I was younger, but I remember not liking them much. I’m pretty sure there were a few reasons behind that, such as:

A. I was young and still developing taste buds

B.  She only filled it with other veggies

C. They weren’t grilled.  The smoke makes the peppers take a completely new flavor.

In case you haven’t noticed, I am really trying to persuade those who don’t like peppers to like them.  I really would like to understand your viewpoint, pepper haters.  What is it about these sweet crunchy vegetables you don’t like? Are they too tasty?  Too full of flavor?  Please explain it to me.  And if you can’t explain it to me, then try this recipe!

Smoked Stuffed Pepper

If nothing else, make them because they’re just so pretty.  I would love to hear a comment from someone who had a party and made this tasty dish solely to dress up your platters.  They really do.  And I REALLY think that when you finally give in to the peer pressure and take a bite, you’ll be pleasantly surprised.

Smoked Stuffed Peppers

Smoked Stuffed Peppers

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Smoked Stuffed Peppers

Take your leftover smoked sausage links and make a delicious stuffed pepper dinner now!


  • 1 leftover spicy sausage link, cut into small little pieces
  • 3 mushrooms, diced
  • 1 cup of cooked rice
  • 2 cloves crushed garlic
  • 1/2 cup of onions, diced
  • 1/2 cup panko breadcrumbs
  • 1/4 cup parmesan cheese
  • 1 tablespoon fresh basil, torn into pieces
  • salt and pepper
  • 3 - 4 sweet bell peppers


  1. Slice the top off the bell peppers. Take out the seeds and put aside.
  2. Mix the rest of the ingredients, until it is mixed well.
  3. Spoon the filling into the peppers until it reaches the top of the pepper.
  4. Cook peppers indirectly at 250 degrees for about a 1/2 an hour, or until the peppers are soft.
  5. **You don't HAVE to grill these to completion if you don't want to. If you don't have that much time to give the peppers on the grill, give them as much time as you can, then finish them in the oven. They will still retain that wonderful smoky flavor!

Leave a Comment

{ 5 comments… read them below or add one }

SonOfCycle June 27, 2015 at 10:07 pm

I made this recipe and added a few things along with cooking it a certain way and the people at the table could only mutter flattering profanities in-between mouthfuls!

1. Used 1 lb lean ground beef (didn’t have any spicy sausage) with some red pepper powder (indian stores have it – a bit hotter than cayenne but that would work fine too) and about a teaspoon of liquid mesquite and some crushed fennel seeds to give it a sausage flavor
2. Added a few shakes of Worcestershire sauce
3. Extra garlic because OMG GARLIC!!

4. I sliced just the nubs off the bottom of the peppers (the tough part) so they were flat and had a couple holes for juice to flow into the pan and put these in a pie tin.
4. I did grill these off-heat but for 1 hour since the hamburger went in raw. I added one good chunk of hickory to the coals. Temp was about 300-400 for the duration.
5. At about 30 mins I topped with some shredded monterey-jack and cheddar, and some more breadcrumbs.

Served this with some chipotle A-1, and wow we didn’t even need a side, was awesome! The breadcrumbs toasted up, the skin on the peppers charred just slightly in spots but was very soft and had a hickory smoke ring on the meat that protruded from the top, suffused with smoke flavor throughout but wasn’t too overwhelming… the cheese topping didn’t really *melt (shredded hardly ever does in a grill), it more or less browned, but that added to the flavor big-time.

Next time I’m going to try stuffing sweet onions with this mixture!


Denise November 12, 2013 at 11:57 am

Hello! just wanted to make a suggestion. I have made stuffed peppers with smoked salsa and smoked chicken. They are amazing! I usually eyeball amounts of ingredients.
some salsa Pico de Gallo would be good to
some rice
some chopped up leftover chicken
a tad bit of velvetta cheese just for creaminess
mix, fill, smoke and serve
so good


Kevin November 21, 2013 at 12:41 pm

Thanks so much for the recipe, Denise! I will definitely try this out in the summertime when peppers are fresh. Yum!


Jamielyn@iheartnaptime October 29, 2012 at 11:04 pm

These look yummy!! I’ll have to try them grilled. 🙂


Kevin October 30, 2012 at 9:49 am

Definitely try…love the flavor smoke gives the peppers. And I’ll be trying your recipe with quinoa – love that idea! And love your site, by the way. Everyone needs to check it out – !


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