Indulge in these decadent smoked stuffed bell peppers that are bursting with flavor. Filled with smoky beef, gooey cheese, and creamy rice, these peppers are the ultimate comfort food that also brings the essence of a backyard BBQ right to your kitchen.
Imagine biting into a pepper that’s not only packed with rich, meaty goodness but also enveloped in luscious melted cheese. This recipe is perfect for those who love bold flavors and satisfying textures, making it a guaranteed hit for your next gathering or a cozy family dinner.
Irresistible Cheesy and Meaty Delight
Smoked stuffed bell peppers are a feast for the senses, combining vibrant colors and mouthwatering flavors. Each pepper is filled with a savory mixture of smoky beef, creamy rice, and aromatic herbs, making them an extraordinary choice for any meal.
The addition of gooey cheese brings this dish to a whole new level. As the peppers slowly smoke, the cheese melts into a bubbling layer that creates an irresistible golden crust on top.
The Perfect Outdoor BBQ Companion
Picture serving these stunning smoked stuffed bell peppers at your next backyard BBQ. Their cheerful colors and comforting aroma draw everyone in, creating an inviting atmosphere.
Set against a cozy outdoor backdrop, these peppers invite you to savor every bite. The blend of smoky and cheesy flavors creates a delightful experience that resonates with the warmth of friendly gatherings.
Crafting the Ideal Filling
The filling is truly the star of these smoked stuffed bell peppers. Ground beef is sautéed with onions and garlic, creating a fragrant base that pairs perfectly with the smoky essence from the cooking process.
Mix in creamy rice, tangy tomato paste, and a combination of cheeses for a rich texture and flavor. This hearty filling will keep your guests coming back for more, making your gathering a memorable one.
Garnishing for Visual Appeal
Fresh herbs not only enhance the flavor but also add a pop of color to your dish. A sprinkle of vibrant greens atop the melted cheese creates a visually stunning presentation that is sure to impress.
As you prepare to serve, take a moment to enjoy the sight of these beautiful peppers on a rustic wooden platter. The combination of colors and textures is simply irresistible.
Cooking Techniques for Perfection
Smoking the peppers is a key step that elevates the dish. Preheating your smoker and choosing the right wood, like hickory or oak, infuses a deep flavor that permeates each pepper.
Slow cooking allows the flavors to meld beautifully, resulting in tender peppers with a delightful smoky aroma. For an extra touch, broil the tops briefly for a crisp finish that contrasts wonderfully with the softness of the filling.
Serving Suggestions
These smoked stuffed bell peppers can be served as a main course or as an impressive side dish. They pair well with a variety of sides, from simple salads to hearty grain dishes, complementing the rich flavors.
Encouraging guests to personalize their peppers with toppings like extra herbs or hot sauce can also add an interactive element to your meal, inviting everyone to enjoy the experience together.
Irresistible Cheesy and Meaty Delight
These smoked stuffed bell peppers are a delightful combination of smoky beef, creamy cheese, and fluffy rice. Slow-smoked to perfection, each bite delivers a satisfying blend of savory flavors and comforting textures, making them a standout dish at any meal.
Ingredients
- 4 large bell peppers (any color)
- 1 lb ground beef (80/20)
- 1 cup cooked jasmine or white rice
- ½ onion, finely diced
- 2 garlic cloves, minced
- ½ cup cream cheese
- 1 cup shredded sharp cheddar
- ¼ cup grated Parmesan
- 2 tbsp tomato paste
- ½ tsp smoked paprika
- Salt and pepper to taste
- Olive oil for brushing
Instructions
- Prep peppers: Cut off tops and scoop out seeds/membranes.
- Sauté filling: Cook ground beef with onion and garlic until browned. Stir in tomato paste, rice, paprika, cream cheese, cheddar, and seasonings.
- Stuff peppers: Fill each with the beef mixture. Top with Parmesan.
- Smoke: Preheat smoker to 275°F. Use hickory or oak. Smoke for 1.5 hours or until peppers are tender and tops are golden.
- Optional: Broil or torch tops for extra crisp.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Servings: 4 servings
- Calories: ~530–600 kcal per pepper
- Fat: 35g
- Protein: 30g
- Carbohydrates: 25g
