Stuffed Bell Peppers

As beautiful as they are tasty, these chorizo filled pepper melts are crazy good!

Recipe reposted with permission from Recipe Vlogger HangryQ.

Print Recipe


  • Bell Peppers (4)
  • Chorizo Sausage (1 lb)
  • Roma Tomatoes (2)
  • Ears of Corn (2-4)
  • Black Beans (1 can)
  • Cheddar Jack Cheese (shredded)
  • Kosher Salt
  • Black Pepper
  • Pre-Cooked White Rice (1 cup)
  • Black Olives (1 small can)
  • Sour Cream
  • Prep Time: 30 min
  • Cook Time: 1 hr
  • Meat Internal Temp: Chorizo 160 Internal Temp
  • 3-4 servings


Prepping Chorizo for Smoking

  1. Remove ground chorizo from it's casing, then roll into meatballs. About 3-4 meatballs per casing. Place meatballs in the BBQue Can for smoking. Chorizo should reach an internal temp of 160.
Preparing Chorizo Meatballs
Remove husks from one side and season with salt and pepper

Corn Prep

  1. Peel off one side of the husks, to expose kernels. Season the exposed sides with salt and pepper to taste. When corn is prepped and ready, place or hang the BBQue Can in the middle section of the barrel and then place corn on grate(s) in the middle section of the barrel as well.

Bell Pepper Prep

  1. Turn bell peppers on their sides, slice off tops of bell peppers and set aside (they will be diced up and used as filling). With a spoon, scrape out seeds and white ribs from bell peppers.
Slice top of bell pepper off and remove seeds and white ribs
Dice ingredients and stuff bell peppers

Prep Ingredients and Filling

  1. Dice roma tomatoes and black olives. When corn is done, stand it up and slice kernels off and place in bowl. Crumble up chorizo meatballs.
  2. Now it is time to stuff the bell peppers. In order: pre-cooked rice, crumbled chorizo, corn, black beans, tomatoes and bell peppers. Sprinkle salt and pepper to taste, then add more chorizo and top it off with cheese.

Cooking Bell Peppers

  1. Place bell peppers in the middle section of the barrel and allow to smoke (15-30 min). Check to make sure cheese doesn't burn. Once they are done, serve and enjoy!
Bell peppers in the middle section of barrel