Description
Smoked Stuffed Pepper Stew is a hearty and comforting dish that captures all the classic flavors of stuffed peppers, slow-smoked for a rich, deep flavor in a chunky, savory stew.
Ingredients
Units
Scale
- 1 pound ground beef or ground turkey
- 2 tablespoons olive oil
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes
- 1 (8-ounce) can tomato sauce
- 2 cups beef broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup cooked white rice
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat smoker to 250°F (120°C) with hickory or mesquite wood pellets.
- In a large skillet over medium heat, heat olive oil and cook ground beef until browned. Drain excess fat.
- Add diced peppers, onion, and garlic to the skillet and sauté until softened, about 5 minutes.
- Stir in diced tomatoes, tomato sauce, beef broth, Italian seasoning, smoked paprika, salt, and pepper.
- Transfer the stew mixture to a large grill-safe Dutch oven or foil pan.
- Place the pot uncovered in the smoker and smoke for 2 hours, stirring occasionally.
- Stir in the cooked rice and let it warm through for the last 15 minutes of smoking.
- Garnish with chopped parsley if desired and serve hot.
Notes
- Use brown rice or cauliflower rice for a healthier twist.
- Adjust the broth amount depending on how thick you prefer your stew.
- For extra smoky flavor, add a pinch of chipotle powder.
- Great for meal prep—flavors deepen as it sits!
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 370
- Sugar: 7g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 65mg