Hearty Smoked Stuffed Pepper Stew Recipe for Cozy Evenings

Chilly evenings call for a robust smoked stuffed pepper stew that warms you from the inside out.

Packed with rich, smoky flavors and tender vegetables, this stew delivers comfort in every spoonful.

Bold spices dance through the robust broth, creating a symphony of taste that satisfies deep hunger.

Peppers burst with savory fillings, absorbing the hearty essence of slow-cooked goodness.

Ground beef and aromatic herbs mingle seamlessly, promising a meal that feels like a warm embrace.

Each bite tells a story of rustic cooking and time-honored tradition.

Prepare to fall in love with this soul-soothing stew that turns a simple meal into a memorable culinary experience.

What Goes In Smoked Stuffed Pepper Stew

• Bell Peppers: Vibrant base of the stew, choose peppers that are firm, glossy, and free from blemishes for maximum flavor and visual appeal.
• Olive Oil: Enhances pepper's natural sweetness and helps create a beautiful char during smoking process.

• Hickory Pellets: Adds deep, rich smoky undertones with robust woodsy character.
• Cherry Pellets: Introduces subtle sweet and fruity smoke notes that complement the peppers.

• Traeger or Pellet Smoker: Delivers consistent temperature and controlled smoke infusion for perfect pepper texture.

Gear For Smoked Stuffed Pepper Stew

• Traeger or Pellet Smoker: Essential for smoking peppers at 225F with wood pellets.
• Grill Grates: Provides direct surface for smoking peppers.
• Sharp Knife: Needed to cut and halve bell peppers.
• Olive Oil Brush: Used to coat peppers with oil before smoking.
• Cutting Board: For preparing and cutting bell peppers.
• Tongs: Helpful for handling peppers on the grill grates.

How To Make Smoked Stuffed Pepper Stew Simple

• Fire Up the Smoker

Prepare your pellet smoker with hickory or cherry wood pellets, aiming for a cozy 225°F temperature. This low and slow approach will infuse incredible smoky flavor into your peppers.

• Prep the Peppers

Slice bell peppers in half, carefully removing seeds. Give them a light olive oil massage to help them absorb the delicious smoky essence and prevent sticking.

• Smoke and Transform

Gently place pepper halves directly on the grill grates. Let them bask in smoky goodness for about 45 minutes, watching them soften and develop beautiful charred edges. The wood pellets will work their magic, creating a mouthwatering aroma and tender texture that’ll make your taste buds dance.

Easy Swaps For Smoked Stuffed Pepper Stew

• Smoky Wood Selection: Experiment with different wood pellets like hickory for robust flavor or apple for a sweeter, milder taste profile.
• Pepper Prep Pro Tip: Choose firm, thick-walled bell peppers that stand up well to smoking and won't collapse during cooking.
• Low and Slow Magic: Maintain consistent low temperature to ensure peppers develop deep, rich smoky flavor without burning.
• Vegetarian Twist: Replace meat filling with quinoa, black beans, and corn for a plant-based version that's equally delicious and packed with protein.
• Make-Ahead Friendly: Peppers can be prepped and smoked a day in advance, then reheated in the oven for quick meal preparation.

How To Serve Smoked Stuffed Pepper Stew Bold

• Rustic Family Dinner Companion: Serve this hearty stew with warm crusty bread to soak up the delicious smoky juices and add a comforting texture to the meal.
• Protein Power-Up: Pair the stuffed pepper stew with fluffy quinoa or brown rice to create a complete protein-packed dinner that fills you up and satisfies hunger.
• Fresh and Bright Topping: Sprinkle some fresh chopped cilantro or parsley on top just before serving to add a burst of color and a zesty flavor that cuts through the rich, smoky stew.
• Cool and Creamy Contrast: Add a dollop of sour cream or Greek yogurt to each serving, which will provide a cool, tangy complement to the warm, smoky pepper stew and balance out the intense flavors.

Keep Smoked Stuffed Pepper Stew Warm And Ready

• Smart Refrigeration Strategy: Store the smoked stuffed pepper stew in airtight containers, keeping them fresh in the refrigerator for up to 4 days. Chilled leftovers maintain their rich, smoky flavor and tender texture.
• Quick Freezing Technique: Transfer cooled stew portions to freezer-safe containers or heavy-duty freezer bags. These meals stay delicious for 2-3 months, providing convenient future dinners that reheat perfectly.
• Reheating Magic: Gently warm refrigerated or thawed stew in a saucepan over medium-low heat, stirring occasionally. Add a splash of broth to restore moisture and prevent drying out, ensuring the peppers and filling remain succulent.
• Ingredient Separation Trick: If possible, store pepper components and filling separately to prevent soggy textures. This method helps maintain the original smoky grilled texture and prevents ingredients from becoming mushy during storage.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 1 hour 15minutes

Total Time: 1 hour 30 minutes

Calories: 360 kcal

Servings: 7

Hearty Smoked Stuffed Pepper Stew Recipe

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4.6 from 11 reviews

• Total Time: 1 hour 30 minutes
• Yield: 7 1x

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Description

Mexican-inspired smoked stuffed pepper stew melds robust flavors with hearty ingredients. Peppers packed with spiced meat and smoky undertones create a comforting meal you’ll savor from first bite to last.

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Ingredients

Scale 1x2x3x

• 1 lb ground beef (or ground sausage)
• 1 cup cooked white rice
• 3 large bell peppers (red, yellow, or green)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 can (28 oz) fire-roasted diced tomatoes
• 1 can (15 oz) tomato sauce
• 4 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp dried oregano
• ½ tsp ground cumin
• ½ tsp black pepper
• ½ tsp salt (adjust to taste)
• 1 cup shredded cheese (cheddar or Monterey Jack, optional)

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Instructions

1. Smoker Preparation: Calibrate the smoker to 225°F and select hickory or cherry wood pellets to infuse a robust, aromatic essence into the bell peppers.
2. Pepper Processing: Slice bell peppers in half, thoroughly eliminating seeds and membranes to create pristine, uniform vessels for the forthcoming filling, then delicately brush with olive oil to enhance smoking potential and prevent adherence to grates.
3. Smoking Technique: Arrange pepper halves directly on smoker grates, allowing them to absorb wood-infused smoke and develop a nuanced charred exterior throughout the cooking process.
4. Flavor Development: Maintain a vigilant watch as peppers transform, seeking tender consistency and subtle caramelization around edges, which typically emerges after 45 minutes of measured, low-temperature smoking.
5. Doneness Assessment: Confirm readiness by observing peppers’ softened appearance, slight wilting, and distinctive smoky char that promises an intricate flavor profile, signaling they are primed for serving or further preparation.

Notes

• Select Perfect Wood Pellets: Choose hickory or cherry wood for a rich, aromatic smoke that complements the bell peppers’ natural sweetness without overpowering their flavor.
• Prevent Sticking Technique: Lightly coat peppers with olive oil to create a protective barrier, ensuring smooth removal from smoker grates and preventing unwanted tearing.
• Monitor Smoking Time Carefully: Keep a close eye on peppers during the 45-minute smoking process, checking for tender texture and slight caramelization to achieve optimal doneness without overcooking.
• Adjust for Dietary Needs: Easily modify the recipe by using plant-based protein alternatives or adjusting seasonings to accommodate vegetarian, vegan, or low-sodium dietary requirements.

• Prep Time: 15 minutes
• Cook Time: 1 hour 15minutes
• Category: Dinner, Lunch
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 7
• Calories: 360
• Sugar: 6 g
• Sodium: 800 mg
• Fat: 18 g
• Saturated Fat: 7 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 3 g
• Protein: 22 g
• Cholesterol: 70 mg