Print

Smoked Stuffed Pepper Stew

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Smoked Stuffed Pepper Stew takes all the comforting flavors of traditional stuffed peppers and gives them a rich, smoky twist. Fire-roasted bell peppers, seasoned ground beef, and a flavorful tomato broth are slow-smoked to perfection, making this a hearty and satisfying meal perfect for any season.

Ingredients

Scale

For the Smoked Peppers:

  • 3 large bell peppers (red, yellow, or green)
  • 1 tbsp olive oil

For the Stew:

  • 1 lb ground beef (or ground sausage)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 can (28 oz) fire-roasted diced tomatoes
  • 1 can (15 oz) tomato sauce
  • 4 cups beef broth
  • 1 cup cooked white rice
  • 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

1. Smoke the Peppers:

  • Preheat your Traeger or pellet smoker to 225°F using hickory or cherry wood pellets.
  • Cut the bell peppers in half, remove seeds, and brush with olive oil.
  • Place them directly on the grill grates and smoke for 45 minutes until softened and slightly charred.

2. Brown the Beef & Sauté Veggies:

  • In a large Dutch oven or cast-iron pot over medium heat, cook the ground beef until browned. Drain excess fat.
  • Add diced onions and garlic, cooking until softened (about 5 minutes).

3. Build the Stew Base:

  • Dice the smoked peppers and add them to the pot.
  • Stir in fire-roasted tomatoes, tomato sauce, beef broth, Worcestershire sauce, smoked paprika, oregano, cumin, salt, and pepper.

4. Simmer & Finish:

  • Bring the stew to a gentle simmer and cook uncovered for 30 minutes, stirring occasionally.
  • Stir in cooked rice and let it simmer for another 5 minutes.
  • Optional: Sprinkle shredded cheese on top and cover for a few minutes until melted.

5. Serve & Enjoy!

  • Ladle into bowls and garnish with fresh parsley or extra cheese. Serve hot!

Notes

  • Prefer a spicier stew? Add diced jalapeños or a pinch of red pepper flakes.
  • Make it lower-carb: Swap rice for cauliflower rice or omit it entirely.

 

  • Storage: Store leftovers in an airtight container in the fridge for 3-4 days, or freeze for up to 3 months.

Find it online: https://ukfinda.com/smoked-stuffed-pepper-stew/