Wood-Smoked Stuffed Bell Peppers
This recipe can be grilled or baked. You get to choose. Sounds perfect, right?
Stuffed Bell Peppers have always been a favorite in our house. They’re so versatile and super delicious.
This recipe is keto-friendly, so basically these peppers were created for everyone to enjoy!
This recipe is the featured item on the menu at Lexi’s café. Alex Winters is working hard to whip up a ton of stuffed peppers because the customers are loving the flavor combination.
If you’re new to Lexi’s café, you can check out Find My Heart (The Winters Family Book Two) and enjoy all their lovely grilled recipes.
I loved when my mom made stuffed peppers for dinner. They’re so dang delicious and everything you love is sitting all together in one yummy pepper.
What makes stuffed peppers even better, you can easily tailor them to your palette.
There are no rules when you’re deciding how you’ll dress up your pepper. Have fun and let yourself get creative.
This was the first time we grilled our peppers, and the flavors were crazy good. Adding the smoke just enhanced the flavors of the peppers a little more.
So what I’m really saying here, have fun with the recipe.
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Wood-Smoked Stuffed Bell Peppers
Recipe by Mr. Kelly and Terra Kelly
Prep: 10-15 minutes
Grill (or Bake): 1 hour
Makes: 4
Author Note: You could make this recipe in your oven. Set temperature to 350 degrees Fahrenheit. Use an oven safe casserole dish that is deep enough to hold the peppers.
Ingredients
15oz can fire roasted tomatoes, drained
½ cup onion, chopped
¾ cup mushrooms, chopped (we used baby Bella)
1 lb ground meat (we used spicy ground sausage)
4 large bell peppers (they need to sit upright)
½ - 1 tsp garlic powder
1 Tbsp McCormick All Purpose Seasoning Crushed Red Pepper with Oregano and garlic (you could use your favorite seasoning mix)
Salt and pepper to taste
Directions
Start your grill (we put the grill temperature at 350 degrees Fahrenheit) or preheat oven to 350 degrees Fahrenheit.
In a medium bowl, mix together onion, mushrooms, tomatoes, and ground meat. Next add garlic powder, seasoning, salt and pepper. Mix together well.
For the bell peppers, cut the top off and core out the center. Clean out the seeds. (Optional: You can save the top and place it over the peppers while cooking.)
Add meat mixture into prepared bell peppers. Important: Don’t pack the meat down into the peppers. Loosely add the meat to ensure it cooks evenly.
Set them on the grill and keep the peppers over indirect heat (or in deep dish in the oven). Cook for one hour (depending on your grill or oven). The internal temperature should be at least 160 degrees Fahrenheit (if you use poultry, the temperature should be 165 degrees Fahrenheit).
Enjoy with your favorite side dish!
Note: This recipe does not use rice, so it is keto-friendly.
