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“There’s something comforting about a smoky, melty, cheesy stuffed pepper — especially when it’s kissed by the heat of the Yoder. These stuffed bell peppers are filled with a savory mix of seasoned ground beef, fire-roasted vegetables, and three kinds of cheese, then grilled until bubbling and golden on the YS640S. They’re bold, colorful, and bring the perfect balance of smokiness, spice, and creamy indulgence.”
—
Recipe from @terri.harrigan on Instagram
Learn more about the Yoder Smokers YS640S
INGREDIENTS
- 4 large bell peppers (red, yellow, orange)
- 1 lb ground beef
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 jalapeño, finely diced (optional for heat)
- 1/2 cup cooked rice
- 1/2 cup sour cream
- 1/2 cup cream cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan
- 2 green onions, chopped
- 4 slices bacon, cooked and crumbled
- 1 tsp smoked paprika
- 1 tsp SPG (or your favourite BBQ rub)
- salt and pepper to taste
INSTRUCTIONS
1. Preheat the Yoder: Fire up your Yoder YS640S smoker to 275°F. Use hickory or oak pellets for that rich, smoky depth.
2. Prep the Peppers: Cut the tops off your bell peppers and remove the seeds and membranes. Lightly brush the outsides with oil and season with a pinch of salt.
3. Cook the Filling: In a skillet, brown the ground beef over medium heat. Add diced onion, garlic, and jalapeño. Cook until the onions are soft and fragrant. Stir in the SPG, smoked paprika, and a touch of salt and pepper. Remove from heat and let it cool slightly.
4. Mix it All Together: In a large bowl, combine the cooked beef mixture with rice, cream cheese, sour cream, cheddar, Parmesan, green onions, and crumbled bacon. Mix until creamy and evenly combined.
5. Stuff and Smoke: Fill each pepper generously with the cheesy meat filling. Place the stuffed peppers upright in a cast-iron skillet or grill-safe pan. Set the pan on the smoker and cook uncovered for 60–75 minutes, or until the peppers are tender and the tops are golden and bubbling.
6. Serve It Up: Top with a drizzle of sour cream, fresh green onions, or a sprinkle of your favorite BBQ rub. Serve hot off the smoker — these beauties are best enjoyed fresh and gooey.
Pro Tip: Want extra bark and texture? Let the stuffed peppers finish directly on the grill grates for the last 10 minutes. The subtle char adds incredible depth.
“There’s something comforting about a smoky, melty, cheesy stuffed pepper — especially when it’s kissed by the heat of the Yoder. These stuffed bell peppers are filled with a savory mix of seasoned ground beef, fire-roasted vegetables, and three kinds of cheese, then grilled until bubbling and golden on the YS640S. They’re bold, colorful, and bring the perfect balance of smokiness, spice, and creamy indulgence.”
—
Recipe from @terri.harrigan on Instagram
Learn more about the Yoder Smokers YS640S
INGREDIENTS
- 4 large bell peppers (red, yellow, orange)
- 1 lb ground beef
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 jalapeño, finely diced (optional for heat)
- 1/2 cup cooked rice
- 1/2 cup sour cream
- 1/2 cup cream cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan
- 2 green onions, chopped
- 4 slices bacon, cooked and crumbled
- 1 tsp smoked paprika
- 1 tsp SPG (or your favourite BBQ rub)
- salt and pepper to taste
INSTRUCTIONS
1. Preheat the Yoder: Fire up your Yoder YS640S smoker to 275°F. Use hickory or oak pellets for that rich, smoky depth.
2. Prep the Peppers: Cut the tops off your bell peppers and remove the seeds and membranes. Lightly brush the outsides with oil and season with a pinch of salt.
3. Cook the Filling: In a skillet, brown the ground beef over medium heat. Add diced onion, garlic, and jalapeño. Cook until the onions are soft and fragrant. Stir in the SPG, smoked paprika, and a touch of salt and pepper. Remove from heat and let it cool slightly.
4. Mix it All Together: In a large bowl, combine the cooked beef mixture with rice, cream cheese, sour cream, cheddar, Parmesan, green onions, and crumbled bacon. Mix until creamy and evenly combined.
5. Stuff and Smoke: Fill each pepper generously with the cheesy meat filling. Place the stuffed peppers upright in a cast-iron skillet or grill-safe pan. Set the pan on the smoker and cook uncovered for 60–75 minutes, or until the peppers are tender and the tops are golden and bubbling.
6. Serve It Up: Top with a drizzle of sour cream, fresh green onions, or a sprinkle of your favorite BBQ rub. Serve hot off the smoker — these beauties are best enjoyed fresh and gooey.
Pro Tip: Want extra bark and texture? Let the stuffed peppers finish directly on the grill grates for the last 10 minutes. The subtle char adds incredible depth.
