Charred Chili-Stuffed Peppers

Ingredients:

• 4 large bell peppers, halved and seeded

• 3 cups homemade chili (your favorite recipe works perfectly)

• 1 cup shredded cheddar cheese

• Sour cream for topping

• Homemade pickled jalapeños

• Olive oil for brushing

• Ranch & Rifle’s Gunpowder or BBQ seasoning (optional, for extra kick)

Instructions:

1. Preheat your smoker or grill
   Set up your smoker or Weber Kettle for two-zone cooking at about 275°F.

2. Prep the peppers
   Halve and core your bell peppers. Lightly brush the outsides with olive oil and season with a little Ranch & Rifle seasoning if you want an extra layer of flavor.

3. Fill ‘em up
   Spoon your warm chili into each pepper half until full. Place them on an aluminum tray or directly on the grates on the indirect side of your grill.

4. Smoke the peppers
   Close the lid and let them cook for about 30–40 minutes, rotating halfway through. The peppers should soften slightly and pick up a nice smoky flavor.

5. Add the toppings
   During the last 10 minutes of the cook, sprinkle each pepper with shredded cheddar and let it melt.

6. Serve
   Once the cheese is gooey and the peppers are tender, pull them off the grill.
   Top with a dollop of sour cream and a few homemade pickled jalapeños.

These smoked chili-stuffed peppers are everything you love about comfort food — bold, smoky, and just a little messy in the best way possible.

Serve ‘em hot and enjoy the perfect mash-up of BBQ and backyard comfort.