Smoked stuffed bell peppers (ABTs adjacent)

vegetable (pepper) · verified system recipe · Texas + appetizer mashup

Pit temp
250°F
Pull at
165°F
Total time
~1.8 hr

Phase timeline

20m
90m
StuffSmoketotal: 1h 50m

Step-by-step

  1. 1. Stuff

    ~20 min

    Halve + deseed bells. Stuff with cream cheese + cooked ground sausage + cheddar + chopped jalapeño.

  2. 2. Smoke

    → 165°F · ~90 min

    250°F pit, apple + cherry. Skin softens, filling sets, bacon (optional) on top crisps.

Rub
Salt + pepper on the outside of the pepper
Wrap method
none
Rest method
tent_5min
Minimum rest
5 min

📐 Scale for guests

Target weight
1.0 lb
0.25 lb/guest
Cuts needed
1
~5 lb per cut
Cook time / cut
1h 50m
+ 5m rest

Each cut cooks at its own rate — even if you double up, plan the same hours. For very large crowds, run multiple cuts in parallel and stagger by 30 min.

🎯 Adjusted for your pit

Sign in to see times adjusted for your specific pit (warmup time + temp bias).

Want SmokeStack to predict when this cook will be done, alert you on temp breaches, and adapt the recipe to your pit?

Sign up free →