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.
Ingredients
Scale
- 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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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