Few dishes embody comfort food like stuffed peppers and rich, slow-cooked stews. Smoked Stuffed Pepper Stew combines the best of both worlds—tender beef, smoky roasted peppers, and a deeply spiced tomato broth that simmers to perfection. This dish is perfect for chilly evenings, family gatherings, or anyone craving a hearty, protein-packed meal with layers of flavor.
In this article, we’ll explore:
✔ The origins of stuffed peppers and smoked stews
✔ A step-by-step recipe with smoking and stovetop options
✔ Expert tips for maximizing flavor
✔ Variations (spicy, vegetarian, and keto-friendly)
✔ Serving suggestions and storage tips
The History Behind the Dish
Stuffed Peppers: A Global Favorite
Stuffed peppers have roots in Mediterranean, Eastern European, and Mexican cuisines. Traditional versions often feature rice, ground meat, and spices baked inside bell peppers.
Smoked Meats & Stews: A Match Made in BBQ Heaven
Smoking meat adds depth and complexity to stews. This technique, popular in Southern U.S. and Eastern European cooking, infuses the broth with a rich, woodsy aroma.
By combining these concepts, Smoked Stuffed Pepper Stew delivers bold, layered flavors in a single pot.
Smoked Stuffed Pepper Stew Recipe
Ingredients
*(Serves 6-8)*
For the Smoked Peppers & Meat:
- 4 large bell peppers (red, yellow, or green)
- 1.5 lbs beef chuck or stew meat, cubed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Salt & black pepper to taste
For the Stew Base:
- 1 onion, diced
- 3 garlic cloves, minced
- 1 (28 oz) can crushed tomatoes
- 4 cups beef broth
- 1 cup cooked rice or quinoa (optional)
- 1 tsp cumin
- 1 tsp oregano
- 1 bay leaf
- 2 tbsp Worcestershire sauce
- 1 cup corn or diced potatoes (optional)
For Topping:
- Fresh parsley or cilantro
- Shredded cheese (cheddar or pepper Jack)
- Sour cream or Greek yogurt
Step-by-Step Instructions
1. Smoke the Peppers & Beef (Optional but Recommended)
- Prep the smoker (or oven) to 225°F (107°C) using hickory or applewood chips.
- Halve and deseed peppers. Brush with oil, then smoke for 1 hour until slightly tender.
- Toss beef with paprika, garlic powder, salt, and pepper. Smoke for 45 minutes to infuse flavor.
(No smoker? Roast peppers at 400°F (200°C) for 25 mins and sear beef in a Dutch oven instead.)
2. Sear the Meat (If Not Smoked)
- Heat oil in a large pot or Dutch oven over medium-high heat.
- Brown beef on all sides, then remove and set aside.
3. Build the Stew Base
- In the same pot, sauté onion and garlic until soft.
- Add crushed tomatoes, broth, Worcestershire sauce, and spices.
- Return beef to the pot, cover, and simmer for 1.5–2 hours until meat is tender.
4. Add Peppers & Extras
- Chop smoked peppers into bite-sized pieces and stir into the stew.
- Add rice, corn, or potatoes (if using) and cook 15 more minutes.
5. Serve & Garnish
- Discard the bay leaf.
- Top with cheese, fresh herbs, and sour cream.
- Serve with crusty bread or cornbread.
Pro Tips for the Best Stew
✅ Boost Umami: Add 1 tbsp tomato paste when sautéing onions.
✅ Thicken the Broth: Mix 1 tbsp cornstarch + 2 tbsp water for a richer texture.
✅ Low & Slow: The longer it simmers, the more tender the beef.
✅ Vegetarian Option: Use smoked mushrooms & lentils instead of beef.
Variations to Try
🌶 Spicy Version: Add diced jalapeños or chipotle peppers.
🍖 Keto-Friendly: Skip rice/potatoes, add cauliflower rice at the end.
🧀 Creamy Twist: Stir in 1/2 cup cream cheese before serving.
🌱 Vegan Adaptation: Use smoked tofu + vegetable broth
Serving & Storage Tips
🍽 Pair With:
- Garlic bread
- Simple green salad
- Pickled vegetables
🧊 Storage:
- Fridge: Up to 4 days
- Freeze: Up to 3 months (without dairy toppings)
Final Thoughts: A Comfort Food Masterpiece
This Smoked Stuffed Pepper Stew is a hearty, flavorful, and versatile dish that brings warmth to any table. The smoky depth from the peppers and beef, combined with the savory tomato broth, makes it a standout meal.