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After reading the post about trying smoked stuffed peppers in the FEC forum, I thought I'd give it a whirl. Haven't made stuffed peppers in years. And it was finally above freezing!

1 1/2 lbs of ground beef
2 TBSP of butter
1 cup of rice
2 cups beef broth
2 TBSP olive oil
6 sweet peppers (I used 2 each of green, yellow & red)
6-8 mushrooms
1 medium sweet onion
1 medium carrot
5-6 cloves garlic (I Love garlic) Use your own judgment.
1 Stalk of celery
Handful of parsley
Couple handfuls of shredded cheddar cheese
Your favorite rub & your favorite BBQ sauce
Salt & pepper to taste if desired (I didn't add any, the rub I used gave it a good flavor.)

Crumbled the hamburger on a frogmat, seasoned with some BPS Money Rub and into the SM020 with a couple chunks of oak at 300 for about 35 minutes.

Cook the rice in the butter for a few minutes on high, add the beef broth, bring to a boil, cover and reduce heat to low. Cook for about 20-25 minutes til done. Turn off heat, leave covered for an additional 10 minutes or so.

While rice is cooking, finely chop onion, mushrooms, celery, garlic and parsley. Grate the carrot, saute all the veggies except the parsley in the olive oil.

Cut off tops of Peppers remove core and cut out ribs. When Rice is done, combine the rice, ground beef, veggies, cheese and parsley. Add a good amount of BBQ sauce and some additional rub. I used Pigchaser Garlic BBQ sauce. Stir to combine everything. Fill peppers with mixture. Place into the smoker for about 1 1/2 hours or until the peppers are soft. Add a handful of cheese to the top of the peppers and smoke for additional 5-10 minutes to melt the cheese.

Remove and enjoy. I served with some nice crusty french bread. Thanks for the idea olysmokes! Deelish!

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