Caribbean Stuffed Peppers

Bring a bit of the Caribbean to your home. With the help of Dickey’s Caribbean Chipotle Barbecue Rub, halved poblano peppers are filled with a mixture of cheese, black beans, rice, shrimp and scallops-a combo that’ll have you and your guests dancing the bomba.

  • Prep Time

    1 hour
  • Marinate Time

  • Cook Time

    1 hour
  • Serves

    4 people
  • Pellets

  • Measurement
  • Ingredient
  • Note


  • 4 ea
  • Poblano pepper, not curvy
  • 2 tsp
  • Olive oil
  • 1 can
  • Black beans, dried
  • 2 cups
  • Cooked rice, long grain
  • 1/2 tsp
  • Cumin
  • As needed
  • Salt and Pepper
  • 4 oz wt.
  • Cream cheese
  • 8 oz wt.
  • Jack cheese, shredded
  • 1 lb
  • Shrimp, 80 ct small
  • 8 oz wt.
  • Scallops, bay


  1. Heat a grill to high heat or use a side burner with a grate above it.
  2. Rub peppers with olive oil and place over the flame of a side burner or on a hot grill. Char the skins on the pepper until they are black and begin to peel off the meat of the pepper. Do not overcook the pepper so the meat burns.
  3. Keep turning the peppers until the skins are charred, about 5-6 minutes. Place the peppers in a zip lock bag or mixing bowl covered with plastic wrap and let sit at room temperature to steam the skins.
  4. While peppers are steaming toss the shrimp and scallops in a mixing bowl together with Dickey’s Caribbean Chipotle Barbecue Rub. Heat a saucepan over medium-high heat and add the seafood to the pan.
  5. Cook the shrimp on both sides and toss the scallops to ensure they are cooked evenly and through. Remove from the heat, place on a tray and chill in the refrigerator.
  6. In a mixing bowl, combine drained black beans with rice, cumin, cream cheese, and 6 oz of the shredded jack cheese (reserve some of the cheese to top the peppers).
  7. Add salt and pepper to the combination as needed. Add the chilled shrimp, scallops and any liquid from the tray to the rice mixture. Combine well.
  8. To stuff the peppers, scrap the charred skins from the pepper with a knife. You can rinse under cold tap water to help remove skins.
  9. Cut the peppers in half lengthwise and remove any seeds, rinse under tap water if needed.
  10. Preheat smoker with Dickey’s Mesquite Pellets to 225°F while you stuff the peppers.
  11. Stuff peppers with the rice and seafood mixture. The mixture should hold together so it can be packed into the halves. Top the halves with shredded cheese and place on a tray that will fit in the smoker.
  12. Smoke peppers for 45 minutes to fully heat rice filling and soften peppers. Remove and serve.

Recipe Categories: Appetizers, Dinner, Grill, Seafood, Smoke