These Smoked Stuffed Peppers put a flavorful twist on a classic dish and makes a great weeknight dinner. Simple to prepare, loaded with chorizo sausage, and infused with a smokiness flavor will make this stuffed pepper recipe become a new favorite on your menu.
Why You Will Love these Smoked Stuffed Peppers with Chorizo
Simple Steps- Stuffed peppers come together relatively quickly. Basically you are making a meat mixture in a bowl and adding them to your peppers. Here I used a pre-cooked rice package and just a few simple ingredients allowing these to come together in about 15 minutes.
Flavorful- Chorizo sausage and the smoke flavor of these stuffed peppers make them a great dinner recipe for something new and different. A little heat from the chorizo, a little sweetness from the bell peppers, and the Mexican cheese gives a nice Southwestern flavor on a classic dish.
Quick Smoke Time- If you are looking for a quicker smoked dinner recipe, these stuffed peppers may be your answer. Between prep and smoke time you can have this meal on the table in under two hours. We use the raw chorizo sausage and smoke the peppers until the sausage is cooked.
What are Smoked Stuffed Peppers?
Smoked stuffed peppers combine a smoky taste of peppers with some type of meat and rice filling. There are so many variations of stuffed peppers out there whether you like spicy, mild, or even vegetarian options. To make smoked stuffed peppers we are hollowing out bell peppers and filling them with a chorizo sausage filling and then smoking them to perfection.
Ingredients needed for this Smoked Stuffed Peppers Recipe
Bell Peppers- I chose to use multi-colored bell peppers along with green peppers for presentation, flavor, and for a variety. You can use your favorite variety or all one color if you prefer.
Chorizo Sausage- Adding this Mexican style sausage really elevates the flavor of these stuffed peppers adding vibrant color, depth, and an already smoky finish. It does have a little heat but I would say it adds more flavor versus spice.
Seasonings- Since the chorizo sausage is already loaded with tons of flavor I kept the seasonings simple by just using salt, pepper, onion powder, and chili powder.
Salsa- Instead of tomato sauce I used salsa to compliment the flavors of the Mexican chorizo sausage. The salsa provides moisture and helps keep the meat and rice mixture together.
Garlic- Fresh garlic cloves provide an added flavor complimenting the chorizo and salsa. You could also add garlic powder if desired.
Brown Rice- I chose a cooked brown rice to make the preparation of these stuffed peppers as simple as possible and to lessen the cook time.
Poblano Pepper- I wanted to add a little crunch in the mixture so decided to chop up a poblano pepper which offers mild heat with slight sweetness.
Mexican Style Shredded Cheese- This shredded cheese is convenient as its already pre-shredded. It melts well, adds flavor, and texture.
How to make Smoked Stuffed Peppers
Frist start by prepping the bell peppers by washing, cutting the tops off, and removing the seeds. Slice the peppers in half lengthwise.
In a large bowl combine the ground chorizo, seasonings, salsa, garlic, cooked rice, poblano peppers, and ½ cup cheese.
Mix by hand until all of the ingredients are well combined.
Then pack the meat mixture into each pepper half. Transfer the peppers out to the smoker and place directly on the grill grate. Place a pan underneath to catch any grease or drippings if desired.
Close the lid and smoke at 225 degrees F for about 1 hour 30 minutes. When the internal temperature reaches 150 degrees F, sprinkle the remaining cheese on top and continue to cook until the filling reaches 160 degrees F and the cheese is melted.
Then serve the stuffed peppers with toppings of choice: salsa, sour cream, cilantro, or hot sauce.
Additions & Substitutions
- Like it spicy? You could add chopped jalapeno peppers, red pepper flakes, or even pepper jack cheese.
- Want it a little healthier? Try it with some cauliflower rice.
- You could also make it with some ground beef or even ground turkey you will just need to adjust your cooking time and maybe add a bit more salsa for moisture.
- Prefer white rice? Go for it.
- You can add some onions, other spices, or even your favorite BBQ rub.
Smoked Chorizo Stuffed Peppers
- 4 Large Bell Peppers
- 1 lb chorizo
- ½ tsp onion powder
- ½ tsp chili powder
- ½ tsp salt
- ½ tsp pepper
- 1 cup salsa I used Chuck and Dave’s Salsa
- 2 cloves garlic minced
- 1 (8.5 oz) package Brown Basmati Rice (microwave pack) or cooked brown rice ( I used Uncle Ben’s)
- 1 poblano pepper finely chopped
- 1 cup Mexican-style shredded cheese divided
- Preheat the smoker to 225degrees F
- Prep the bell peppers by washing, cutting the tops off, and removing the seeds. Slice the pepper in half lengthwise.
- In a mixing bowl combine the ground chorizo, seasonings, salsa, garlic, cooked rice, poblano peppers, and ½ cup cheese.
- Mix by hand until all the ingredients are well combined.
- Then pack the mixture into each pepper half.
- Transfer the peppers out to the smoker and place directly on the grates.
- Place a pan underneath to catch any grease or drippings if desired.
- Close the lid and smoke at 225 degrees F for about 1 hour 30 minutes.
- When the internal temperature reaches 150 degrees F, sprinkle the remaining cheese on top and continue to cook until the filling reaches 160 degrees F and the cheese is melted.
- Then serve the peppers with toppings of choice: salsa, sour cream, cilantro, or hot sauce.