Smoked Beef and Rice Stuffed Peppers with Coffee Rub and Charred Corn

How to Make Smoked Beef and Rice Stuffed Peppers with Coffee Rub and Charred Corn

1. 1

   Step 1: Prep peppers and preheat smoker

   Preheat your smoker to 275°F (135°C). Trim tops off the bell peppers, remove seeds and membranes, and lightly brush the outside and inside of each pepper with olive oil to promote even smoke color and prevent sticking; reserve tops for presentation if desired.

   For this step

   • 4 largeLarge bell peppers (tops removed, seeded)
   • 3/4 cupLong-grain white rice (dry)
   • 1 tbspOlive oil
   • 1 cupFresh corn kernels (about 2 ears)
2. 2

   Step 2: Make the beef and rice filling

   In a skillet over medium heat, cook the ground beef with the diced onion until beef is browned and onion is translucent, breaking the meat into small pieces. Sprinkle in the coffee rub, season to taste with salt and pepper, then stir in the cooked rice and tomato sauce; heat until warmed through and well combined, then remove from heat.

   For this step

   • 1 poundGround beef (80/20)
   • 1 mediumMedium onion, diced
   • 2 tbspCoffee rub (blend of instant espresso, brown sugar, smoked paprika, chili powder, kosher salt, black pepper)
   • 1 1/2 cupsCooked long-grain white rice
   • 1 cupTomato sauce
   
3. 3

   Step 3: Char the corn

   Toss the fresh corn kernels in a light drizzle of oil and spread in a cast-iron skillet or on a foil tray and place in the smoker, or char over a hot skillet on the stovetop if preferred. Cook until the kernels develop browned, slightly blistered spots (5–8 minutes), then fold about three-quarters of the charred corn into the beef-and-rice mixture and reserve the rest for topping.

   For this step

   • 1 lbGround beef (80/20)
   • 1 mediumYellow onion, finely diced
   • 1 cupFresh corn kernels (about 2 ears)
   
4. 4

   Step 4: Stuff peppers and smoke until tender

   Loosely fill each pepper with the beef-and-rice-corn mixture, pressing gently to pack, then top each with shredded cheddar and the reserved charred corn. Place the stuffed peppers upright on a tray or in a half-sheet pan and smoke at 275°F (135°C) for 60–75 minutes, or until peppers are tender and the filling reaches at least 165°F (74°C) internal temperature.

   For this step

   • 1 cupShredded cheddar cheese
   
5. 5

   Step 5: Rest and serve

   Remove the peppers from the smoker and let rest 5 minutes to settle the juices. Serve each stuffed pepper whole or sliced, finishing with an optional sprinkle of extra coffee rub, chopped fresh herbs, or a squeeze of lime for brightness.

1. Preheat your smoker to 275°F (135°C). Trim tops off the bell peppers, remove seeds and membranes, and lightly brush the outside and inside of each pepper with olive oil to promote even smoke color and prevent sticking; reserve tops for presentation if desired.
2. In a skillet over medium heat, cook the ground beef with the diced onion until beef is browned and onion is translucent, breaking the meat into small pieces. Sprinkle in the coffee rub, season to taste with salt and pepper, then stir in the cooked rice and tomato sauce; heat until warmed through and well combined, then remove from heat.
3. Toss the fresh corn kernels in a light drizzle of oil and spread in a cast-iron skillet or on a foil tray and place in the smoker, or char over a hot skillet on the stovetop if preferred. Cook until the kernels develop browned, slightly blistered spots (5–8 minutes), then fold about three-quarters of the charred corn into the beef-and-rice mixture and reserve the rest for topping.
4. Loosely fill each pepper with the beef-and-rice-corn mixture, pressing gently to pack, then top each with shredded cheddar and the reserved charred corn. Place the stuffed peppers upright on a tray or in a half-sheet pan and smoke at 275°F (135°C) for 60–75 minutes, or until peppers are tender and the filling reaches at least 165°F (74°C) internal temperature.
5. Remove the peppers from the smoker and let rest 5 minutes to settle the juices. Serve each stuffed pepper whole or sliced, finishing with an optional sprinkle of extra coffee rub, chopped fresh herbs, or a squeeze of lime for brightness.