Remove ground chorizo from it's casing, then roll into meatballs. About 3-4 meatballs per casing. Place meatballs in the BBQue Can for smoking. Chorizo should reach an internal temp of 160.
Peel off one side of the husks, to expose kernels. Season the exposed sides with salt and pepper to taste. When corn is prepped and ready, place or hang the BBQue Can in the middle section of the barrel and then place corn on grate(s) in the middle section of the barrel as well.
Bell Pepper Prep
Turn bell peppers on their sides, slice off tops of bell peppers and set aside (they will be diced up and used as filling). With a spoon, scrape out seeds and white ribs from bell peppers.
Prep Ingredients and Filling
Dice roma tomatoes and black olives. When corn is done, stand it up and slice kernels off and place in bowl. Crumble up chorizo meatballs.
Now it is time to stuff the bell peppers. In order: pre-cooked rice, crumbled chorizo, corn, black beans, tomatoes and bell peppers. Sprinkle salt and pepper to taste, then add more chorizo and top it off with cheese.
Cooking Bell Peppers
Place bell peppers in the middle section of the barrel and allow to smoke (15-30 min). Check to make sure cheese doesn't burn. Once they are done, serve and enjoy!