Stuffed Peppers: Smoked Chicken, Leek, and Rice
These smoked stuffed bell peppers are the perfect mix of comfort and smoke — loaded with flavor from fresh veggies, herbs, and Ranch & Rifle’s Fall Purpose seasoning. Whether served as a side or the main dish, they’re guaranteed to impress.
Ingredients
6 bell peppers, halved and seeded
1 red onion, diced
1 leek, chopped
2 celery stalks, diced
4 cloves garlic, minced
1 jalapeño, diced
1–2 tbsp Ranch & Rifle’s Fall Purpose seasoning
½ cup white wine
2 cups chicken broth
1 cup rice, rinsed
Olive oil
Salt, to taste
Instructions
Preheat the Grill
Set up your Weber Kettle for two-zone cooking — one side with hot coals, and the other side for indirect heat.Cook the Veggies
In a cast iron skillet, heat a drizzle of olive oil over medium heat. Add red onion, leeks, celery, garlic, and jalapeño. Sauté until softened and fragrant, about 5–7 minutes.Season & Deglaze
Stir in Ranch & Rifle’s Fall Purpose seasoning, coating the vegetables well. Pour in the white wine and cook until it has mostly evaporated.Simmer with Broth & Rice
Add chicken broth and bring to a simmer. Stir in the rinsed rice, then reduce heat and cook until the rice absorbs most of the liquid and thickens, about 15–20 minutes. Remove from heat and let cool slightly.Stuff the Peppers
Spoon the rice mixture into each halved bell pepper, pressing down gently to fill completely.Smoke the Peppers
Place the stuffed peppers on the indirect heat side of the Weber Kettle. Close the lid and smoke for 30 minutes, rotating once halfway through for even cooking.Char for Flavor
Move the peppers directly over the hot coals to char the skins to your liking — just a few minutes per side.Rest & Serve
Remove from the grill and let cool for about 10 minutes before serving.
Serving Tips
Try using a mix of red, yellow, and orange bell peppers for a colorful presentation.
Add shredded cheese or smoked sausage to the stuffing for a heartier version.
