These smoked stuffed peppers offer a smoky, spicy twist on a classic family favorite and make an easy weeknight dinner. They’re simple to prepare, packed with chorizo, and finished on the smoker for a rich, smoky flavor that’s sure to become a regular on your menu.
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Why You Will Love these Smoked Stuffed Peppers with Chorizo
Simple steps — These stuffed peppers come together quickly. The filling is a straightforward mix of chorizo, rice, salsa, and a few seasonings. Using pre-cooked rice or a microwave rice packet shortens prep time so you can assemble the peppers in about 15 minutes.
Bold flavor — Raw chorizo brings savory, smoky, and slightly spicy notes that pair beautifully with sweet bell peppers. Salsa adds brightness and moisture, while shredded Mexican-style cheese melts into a creamy, Southwestern finish.
Quick smoke time — If you want smoked flavor without a long cook, these peppers are ideal. From prep to the table you can expect about two hours total. The chorizo cooks inside the pepper while it picks up smoke from the grill.
What are Smoked Stuffed Peppers?
Smoked stuffed peppers are bell peppers hollowed and filled with a savory mixture—commonly meat, rice, vegetables, and seasonings—then finished on a smoker or grill. This version uses raw Mexican chorizo, cooked rice, salsa, and poblano for texture, producing a balanced dish with smoky, spicy, and sweet elements.
Recipe Rundown
| Prep Time: | 15 minutes |
| Smoke Time: | 1 hour 45 minutes |
| Smoker Temperature: | 225° F |
| Internal Temperature: | 160° F |
| Wood Pellets: | Hickory, Apple, or a blend |
| Servings: | 6 |
Ingredients needed for this Smoked Stuffed Peppers Recipe
Bell peppers — Use a mix of colors or stick to one variety. Red, yellow, orange, and green peppers each add slightly different sweetness and visual appeal.
Chorizo sausage — Raw Mexican chorizo gives deep flavor and a touch of heat. It’s the primary seasoning source, so minimal additional spices are needed.
Seasonings — Keep it simple: salt, pepper, onion powder, and chili powder complement the chorizo without overpowering it.
Salsa — Used instead of tomato sauce to enhance the Mexican flavors and add moisture to the filling.
Garlic — Fresh cloves add bright, aromatic depth; garlic powder can be substituted if needed.
Brown rice — A cooked brown rice or microwave rice packet speeds assembly and shortens overall cook time.
Poblano pepper — Finely chopped poblano adds a bit of crunch and mild heat.
Mexican-style shredded cheese — Melts well and finishes the peppers with a creamy topping. Divide the cheese so some is mixed into the filling and the rest is sprinkled on top near the end of smoking.
How to make Smoked Stuffed Peppers
Step 1: Preheat your smoker to 225° F. Wash the bell peppers, remove the tops and seeds, and slice each pepper in half lengthwise.
Step 2: In a large bowl combine 1 lb raw chorizo, 1 cup salsa, 2 minced garlic cloves, 1 package (8.5 oz) cooked brown basmati rice (or equivalent cooked rice), 1 finely chopped poblano pepper, ½ tsp each onion powder, chili powder, salt, and pepper, and ½ cup shredded Mexican-style cheese. Mix thoroughly by hand.
Step 3: Pack the chorizo-rice mixture into each pepper half, pressing gently to fill.
Step 4: Place the stuffed peppers directly on the smoker grates. You may put a pan beneath to catch drippings. Close the lid and smoke at 225° F for about 1 hour 30 minutes.
Step 5: When the filling’s internal temperature reaches about 150° F, sprinkle the remaining cheese over the peppers.
Step 6: Continue smoking until the filling reaches 160° F and the cheese is melted and bubbly. Remove and serve with toppings such as salsa, sour cream, cilantro, or hot sauce.
Additions & Substitutions
- Add heat: fold in chopped jalapeño, red pepper flakes, or use pepper jack cheese.
- Lower carbs: substitute cauliflower rice for brown rice.
- Swap proteins: use ground beef or turkey—adjust cook time and add extra salsa if the mixture seems dry.
- Change the rice: white rice works fine if you prefer it.
- Customize flavors: add onions, additional spices, or your favorite BBQ rub for a different profile.
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Smoked Chorizo Stuffed Peppers
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) Brown basmati rice microwave pack or equivalent cooked brown rice
- 1 poblano pepper, finely chopped
- 1 cup Mexican-style shredded cheese, divided
Instructions
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Preheat the smoker to 225° F.
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Prep the bell peppers by washing, cutting the tops off, and removing the seeds. Slice each pepper in half lengthwise.
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In a mixing bowl combine the chorizo, seasonings, salsa, garlic, cooked rice, poblano, and ½ cup cheese. Mix by hand until well combined.
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Pack the mixture into each pepper half.
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Transfer the peppers to the smoker and place directly on the grates. Optionally place a pan underneath to catch drippings.
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Smoke at 225° F for about 1 hour 30 minutes.
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When the filling reaches 150° F, sprinkle the remaining cheese on top and continue to cook until the filling reaches 160° F and the cheese is melted.
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Serve with your choice of toppings: salsa, sour cream, cilantro, or hot sauce.
