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Smoked Venison Chorizo Stuffed Peppers with the Weston Smoker

Skip the green bell peppers for banana peppers. Change out that boring ground beef or pork sausage for some venison chorizo. Who needs tomato sauce when you have chiltomate sauce?! And forget about the oven - use your smoker. Take our advice, and you'll end up with some of the best stuffed peppers you've ever had in your life!

Makes 6 peppers

- Ingredients -

6 banana peppers

1 1/3 lb venison, cubed
2/3 lb bacon, cubed
1 tablespoon kosher salt
1 tablespoon tequila
2 chipotle peppers
2 garlic cloves, smashed
1 tablespoon fresh cilantro leaves
1 tablespoon hot chili powder
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon red pepper flakes
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon coarse black pepper

2 cups Chiltomate sauce

small block Chihuahua cheese

- Tools -
Weston Meat Grinder
Weston Smoker + wood chips
Grater or Weston V-Slice Mandoline

Feed cubed venison and bacon through the coarse plate of your Meat Grinder. Mix the meat with the remaining ingredients and run the mixture through the medium grinder plate. Cover and refrigerate.

Preheat your smoker to 200°F and soak your wood chips. 

Cut your peppers to stuff them. Make a gentle, horizontal cut just below the stem, then make a slice  down the pepper, forming a T. Be careful not to cut all the way through the pepper.

Stuff the peppers with the chorizo, then smother in Chiltomate Sauce. 

Place the peppers into your Smoker and smoke for 2-3 hours, or until the peppers are soft and the meat is cooked through.

Remove the peppers from the smoker, smother in more Chiltomate sauce, then use your Mandoline w/ the grater attachment to shred your cheese over top of the peppers.

Return to the smoker for 10-15 minutes — until the cheese is melted. 

Serve immediately, hot.

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