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–+ servings
Smoked stuffed peppers on baking tray, with melty cheese.

How To Make Smoked Stuffed Peppers

Smoked stuffed peppers are a delicious and easy dinner recipe that everyone will love. Stuffed peppers are always delicious, but the flavor is hugely intensified when you pop them on the smoker to finish cooking. These stuffed bell peppers are made with seasoned ground beef, hearty rice, and healthy cabbage, and topped with a layer of melty cheese. If you have a pellet grill, you have to try smoking peppers; you will love it!
5 from 70 votes
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine American
Servings 6 people
Calories 357 kcal

Equipment

  • Pit Boss Pellet Grill
  • Wood pellets, either Competition Blend or Hickory Blend, or your favorite
  • ThermPro Wireless Remote Digital Thermometer

Ingredients
  

  • 6 bell peppers, any color
  • 1 pound ground beef
  • 1 onion finely chopped
  • 4 garlic cloves finely chopped
  • 1 cup rice* cooked
  • 3 cups marinara sauce
  • 4 cups cabbage shredded
  • 1 cup cheddar cheese shredded
  • 1 tablespoon Italiano seasoning
  • ½ teaspoon salt
  • ⅛ teaspoon pepper

Instructions
 

  • Cut bell peppers in half, take out the seeds and trim the membrane and discard.
  • Heat a large skillet on the stove on medium heat. Add the ground beef, diced onion, and garlic.
  • Brown the meat until no pink remains, stirring frequently. Break the meat into smaller pieces. Drain any fat.
  • Into the skillet, add rice and cabbage. Stir together until well mixed and heated through. The cabbage will cook down and blend in with the meat.
  • Add in marinara sauce, Italiano seasoning, salt, and pepper. Mix well. Heat for 1-2 minutes. Remove from heat.
  • Preheat smoker to 325 degrees F.
  • Spoon cooked ground beef mixture evenly into peppers.
  • Top each pepper with shredded cheese.
  • Place parchment paper on a rimmed baking sheet and place stuffed peppers on it. The baking sheet will catch any cheese that melts off.
  • Place the baking sheet with peppers directly onto the grill grate of the preheated smoker. Close lid and smoke for 30 minutes, or until peppers are heated through and cheese is bubbly on top. The peppers are done when they are tender and can be pierced with a fork.

Notes

Nutritional information is approximate and is meant as a guideline only.
* Use leftover cooked rice to make this recipe faster.

Storage

Fridge: Leftover smoked stuffed peppers will keep in the refrigerator in an airtight container for up to 3 days.
Freezer: Leftover smoked stuffed peppers will keep in the freezer for up to 3 months in an airtight container or Ziploc bag. We love using a Foodsaver to freeze our food; it keeps it fresh so much longer!
If you have lots of leftovers, wrap each individual stuffed pepper in plastic wrap and place it in a Ziploc bag. Pop it in the freezer for easy meal prep for school or work lunches. 
 

Nutrition

Calories: 357kcalCarbohydrates: 41.6gProtein: 28.3gFat: 8.6gSaturated Fat: 2.7gCholesterol: 70mgSodium: 432mgPotassium: 1078mgFiber: 6.8gSugar: 19.8gCalcium: 72mgIron: 16mg
Keyword grilled stuffed bell peppers recipe, smoked peppers, smoked stuffed bell peppers, smoked stuffed peppers, smoked stuffed peppers pit boss
Tried this recipe?Let us know how it was!