If you thought stuffed peppers were just another “meh” meal your mom used to make, it’s time to rethink dinner.
These Woodfire Italian Stuffed Peppers bring all the comfort of home-cooked food, with a smoky twist that sets them apart from your average oven-roasted version.
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We're talking juicy, flavor-packed sausage filling, melty parmesan, and a buttery breadcrumb topping that gets just the right kiss of wood smoke. And best of all? You’re using the smoker function on your Woodfire grill, which means hands-off cooking that delivers maximum flavor with minimal effort.
Woodfire Italian Stuffed Peppers
Equipment
- Ninja Woodfire
Ingredients
- 6 sweet peppers Tops off and Cored
- 3 tablespoon olive oil
Stuffing:
- 6 mild Italian sausages castings removed
- 3 Tomatoes skinned and chopped
- 4 tablespoon parsley finely chopped
- 8 black olives finely chopped
- Sea salt
- Black pepper
- ½ tablespoon Granulated Garlic
- ½ tablespoon Granulated Onion
- 1 egg well beaten
- ⅛ Cup Italian seasoned breadcrumbs
- ½ cup parmesan cheese
Topping:
- 1 Cup Italian seasoned breadcrumbs
- 1 Stick Unsalted Butter Melted
Instructions
- Prep the Grill: Fill your Woodfire grill with your favorite pellets and set it to the Smoker function at 350°F (175°C) for 40 minutes.
- Prepare the Ingredients: While the grill is preheating, get your ingredients ready. Remove the casings from the Italian sausages. Cut the red peppers in half lengthwise and remove the seeds and membranes. Skin and chop the tomatoes, finely chop the parsley and olives, and beat the egg in a small bowl.
- Make the Filling: In a large mixing bowl, combine the sausage, tomatoes, parsley, olives, sea salt, black pepper, granulated garlic, granulated onion, the beaten egg, breadcrumbs and the Parmesan cheese. Mix until everything is thoroughly incorporated into a uniform stuffing.
- Make the Topping: Add the breadcrumbs to a bowl and slowly pour the melted butter in and mix it. Do this until you get a “wet sand” consistency.
- Stuff the Peppers: Rub the inside and outside of each pepper half with olive oil. Fill each pepper with the stuffing mixture, gently pressing it in. Once filled, top each pepper with breadcrumb topping.
- Smoke the Peppers: Place the stuffed peppers into the Air Crisp basket. When your Woodfire prompts “ADD FOOD,” place the basket inside. Let the peppers smoke until they are tender but still hold their shape. You’re aiming for soft, smoky peppers—not limp ones. Mine took about 40 minutes.
Video
Nutrition
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!This recipe isn’t reinventing the pepper—it’s giving it the glow-up it deserves. There's nothing fancy going on here, and that’s the magic. We’re using simple ingredients you’d find in any well-stocked kitchen or a quick trip to the store. But it’s how they’re layered, smoked, and served up that makes them unforgettable. Italian sausage, fresh tomatoes, a touch of granulated garlic and onion, and a surprise guest—finely chopped black olives—come together to create a stuffing that hits all the right notes. It’s meaty, savory, a little salty, and rich without being heavy. Every bite tastes like something your Nonna would make if she owned a pellet grill.
Why These Woodfire Italian Stuffed Peppers Stand Out
Now let’s talk texture. These aren’t soggy cafeteria-style peppers that collapse into a puddle when you cut them. The Woodfire grill smokes them just enough to soften the flesh while keeping the peppers sturdy and satisfying to bite into. That’s key. You want them to yield slightly to your fork, not disintegrate on the plate. And thanks to a simple olive oil rub, the peppers roast up tender and glistening, not dry or leathery.
Then there’s the topping. Oh, that glorious topping. A full stick of melted unsalted butter gets mixed with seasoned breadcrumbs to create a “wet sand” situation that crisps up beautifully in the smoker. It’s crunchy, buttery, and a perfect contrast to the juicy sausage mixture underneath. No cheese blanket here—this is a breadcrumb crown, and it rules.
The Woodfire Italian Stuffed Peppers get the flavor infusion from the pellets of your choice. That’s your secret weapon. Whether you like hickory, cherry, or something a little bolder, the smoke sneaks into the filling, enhancing every bite without overpowering it. It’s a subtle touch that makes a big difference—and it’s something you just can’t get from a regular oven or stovetop.
Simple Steps, Big Flavor Payoff
Let’s be honest—this recipe doesn’t require culinary school training. It’s as straightforward as it gets: core the peppers, mix the filling, make a buttery breadcrumb topping, stuff ‘em, and smoke ‘em. Yet the end result tastes like you’ve been working on them all afternoon. The ingredients are basic, but the process transforms them into something spectacular.
You’re using the Woodfire’s Smoker function at 350°F (175°C) for 40 minutes. That’s it. Set it and let the magic happen. Meanwhile, your kitchen stays cool, and your house doesn’t smell like scorched sausage. Win-win.
Another reason these Woodfire Italian Stuffed Peppers deserve a spot in your dinner rotation? They're wildly versatile. You can prep them ahead, they reheat like a dream, and they’re impressive enough to serve guests. Want leftovers? These peppers are just as good the next day—maybe even better, once all those flavors get cozy overnight in the fridge.
Comfort Food, Dad-Style
This recipe has all the vibes of a mom’s Sunday dinner—only now it’s coming off your Woodfire grill with a little extra attitude. Whether you’re feeding the family or just want to show off your pellet-powered skills, Woodfire Italian Stuffed Peppers are the kind of dish that feels like a hug and a high-five in one. They look fancy enough for company but taste like childhood memories with a crispy breadcrumb mic drop.
So grab your peppers, load up your Woodfire, and get ready to experience stuffed peppers the way they were always meant to be: smoky, savory, and absolutely unforgettable.
Ingredient and Equipment Links:
Use Dad's Affiliate Link & get your own Ninja Woodfire Pro Connect Outdoor Grill:
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Ninja Woodfire Grill Griddle:
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Smokin Pecans Pellets:
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Raised Grates for Ninja Woodfire:
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John Snider says
nice one and gonna try once get the peppers and I always use toppings but add P/R cheese to the bread crumbs. Luv your items and now sub'd to wild fork foods thanx to u ....