These smoked stuffed peppers add a smoky, savory twist to a classic comfort dish and make a satisfying weeknight meal. They’re simple to prepare, filled with Mexican chorizo and rice, and finished in the smoker for a rich, layered flavor that’s likely to become a new favorite.
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Why You Will Love these Smoked Stuffed Peppers with Chorizo
Simple steps: This recipe comes together quickly. The filling is a straightforward mix of ground chorizo, rice, salsa, and a few seasonings, packed into pepper halves. Using a pre-cooked rice packet shortens prep time so you can have the filling ready in about 15 minutes.
Big flavor: Chorizo brings a bright, savory depth and a touch of heat, while smoking the peppers adds a complementary smoky note. Sweet bell peppers and melted Mexican-style cheese round out the Southwestern profile.
Short smoke time: If you want a smoked dinner that doesn’t take the whole day, these are ideal. From prep to finished dish you can be at the table in under two hours. The raw chorizo cooks while the peppers gently absorb smoke.
What are Smoked Stuffed Peppers?
Smoked stuffed peppers are bell peppers hollowed and filled with a savory stuffing—commonly a meat-and-rice mixture—then finished in a smoker to develop smoky complexity. There are many variations: spicy or mild, with different meats or vegetarian. This version uses ground chorizo, brown rice, salsa, poblano, garlic, and cheese, smoked until the filling reaches a safe internal temperature and the peppers are tender.
Recipe Rundown
| Prep Time: | 15 minutes |
| Smoke Time: | 1 hour 45 minutes |
| Smoker Temperature: | 225°F |
| Internal Temperature: | 160°F (finish temperature for filling) |
| Wood Pellets: | Hickory, Apple, or a mild blend |
| Servings: | 6 |
Ingredients needed for this Smoked Stuffed Peppers Recipe
Bell peppers: Use a mix of colors for presentation or all one color—choose large peppers to hold a generous stuffing.
Chorizo sausage: Mexican-style chorizo adds color, spice, and savory depth. The sausage carries much of the seasoning, so extra spices can be kept minimal.
Seasonings: With chorizo providing primary flavor, simple additions like onion powder, chili powder, salt, and pepper are enough.
Salsa: Used in place of tomato sauce, salsa adds moisture and complements the chorizo’s flavor.
Garlic: Fresh garlic brightens the filling; garlic powder can substitute in a pinch.
Brown rice: Pre-cooked brown rice or microwave rice packets make this recipe faster and help keep cook time predictable.
Poblano pepper: Finely chopped poblano adds texture, mild heat, and a subtle sweetness.
Mexican-style shredded cheese: A convenient blend that melts well and adds a creamy finish.
How to make Smoked Stuffed Peppers
Step 1: Preheat your smoker to 225°F. Prep the bell peppers by washing, cutting the tops off, removing seeds, and slicing each pepper in half lengthwise.
Step 2: In a large bowl combine 1 lb ground chorizo, 1 cup salsa, 2 minced garlic cloves, 1 package (8.5 oz) cooked brown rice (or equivalent cooked rice), 1 finely chopped poblano pepper, ½ tsp onion powder, ½ tsp chili powder, ½ tsp salt, ½ tsp pepper, and ½ cup shredded Mexican-style cheese. Mix until evenly combined.
Step 3: Pack the meat-and-rice mixture into each pepper half, firm but not overly tight, and arrange the stuffed peppers directly on the smoker grates. Place a drip pan under them if desired to catch grease.
Step 4: Close the lid and smoke at 225°F for about 1 hour 30 minutes. When the filling’s internal temperature reaches roughly 150°F, sprinkle the remaining ½ cup cheese over the tops.
Step 5: Continue smoking until the filling reaches 160°F and the cheese is melted. Remove from the smoker and let rest briefly, then serve with optional toppings such as additional salsa, sour cream, cilantro, or hot sauce.
Additions & Substitutions
- If you want more heat, add diced jalapeño, red pepper flakes, or swap in pepper jack cheese.
- For a lower-carb option, substitute cauliflower rice for the brown rice.
- Ground beef or turkey can replace chorizo; adjust cooking time and add a touch more salsa for moisture if using leaner meats.
- White rice works fine if you prefer its texture and flavor.
- Additions like onions, cumin, smoked paprika, or your favorite BBQ rub can personalize the dish.
Smoked Chorizo Stuffed Peppers
15 minutes
1 hour 45 minutes
2 hours
6
302 kcal
Ingredients
- 4 large bell peppers
- 1 lb chorizo
- ½ tsp onion powder
- ½ tsp chili powder
- ½ tsp salt
- ½ tsp pepper
- 1 cup salsa
- 2 cloves garlic, minced
- 1 (8.5 oz) package brown basmati rice (microwave) or 1 cup cooked brown rice
- 1 poblano pepper, finely chopped
- 1 cup Mexican-style shredded cheese, divided
Instructions
- Preheat the smoker to 225°F.
- Prep the bell peppers by washing, cutting the tops off, removing seeds, and slicing each pepper in half lengthwise.
- In a bowl combine chorizo, seasonings, salsa, garlic, cooked rice, poblano, and ½ cup cheese. Mix until well combined.
- Pack the mixture into each pepper half and arrange directly on the smoker grates. Place a pan underneath to catch drippings if desired.
- Smoke at 225°F for about 1 hour 30 minutes. When the filling reaches 150°F, sprinkle the remaining cheese on top.
- Continue until the filling reaches 160°F and the cheese is melted. Remove and serve with salsa, sour cream, cilantro, or hot sauce.