Dornish Smoked Dragon Peppers | Game of Thrones Inspired Recipes

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game of thrones stuffed pepper recipe

What’s Up, Hungry People

This week, we’ve made our mighty return to the lands of Westeros in anticipation of the newest installment in the Game of Thrones series: House of the Dragon season two is just a few days away at the time of writing this post – and to say I am excited is an understatement!

I’ve been making feasts inspired by the lands of the Seven Kingdoms for nearly a decade at this point, so getting ready for the newest (or I suppose, oldest?) reign of the Targaryens just felt right. Reading the books just makes me too hungry that I literally have to get up and do something about it!

SPOILER WARNING: If you aren’t caught up on the most recent season of Game of Thrones, there may be mild spoilers in this post!

A Journey to Dorne

Dornish dragon peppers are mentioned throughout the book series as a long, green, fiery pepper that is often used to make snake sauce (which I definitely want to try to make some day!!). The peppers are mentioned being mixed into omelettes, topped on flatbreads, or stuffed with cheeses.

Seven courses were served, in honor of the seven gods and the seven brothers of the Kingsguard. The soup was made with eggs and lemons, the long green peppers stuffed with cheese and onions.

The Watcher – Dance with Dragons, Quote Source

Dorne is known for its flavor – spices are plentiful; the fruit and vegetables are fresh. In the real world, I’d like to imagine that Hungarian peppers or a similar waxy pepper would make for an excellent substitute for the fictional peppers found in the books. Hungarian peppers are long and spicy – but when their seeds and pith are removed, the heat is still there but won’t necessarily pack a punch, especially if you’re secretly a Targaryen.

dornish stuffed pepper recipe

Smoked Dragon Peppers

For my Dornish dragon peppers, I opted to smoke them in dragon flame – aka an electric smoker. Using a smoker is essential for getting the perfect smoky flavor. First, I smoked my cream cheese (which by itself is already an incredible addition to many dishes) before I mixed it with yellow cheese, garlic, and onions and stuffed it into the peppers all the way to the tip before topping it off with a spicy blend of panko, butter, and pepper flakes.

I then used an upright pepper holder (affiliate link) to make sure that my peppers were perfectly smoked from top to bottom.

smoked stuffed peppers

Here’s What You Need:

  • Cream cheese: Smoked to add rich, smoky flavor.
  • Hungarian peppers: The vessel for our cheesy filling.
  • Cheddar cheese: Adds a sharp, tangy bite.
  • Shallot: Provides a mild, sweet onion flavor.
  • Garlic: Adds a pungent kick.
  • Black pepper: Enhances the overall flavor profile.
  • Panko bread crumbs: Creates a crispy topping.
  • Butter: Helps bind the panko topping.
  • Red pepper flakes: Optional, for an extra kick.
  • Green onion: Optional, for a fresh garnish.
  • Apple or cherry wood chips: For that authentic smoked flavor.
game of thrones stuffed peppers

Let’s Cook

Alright, Hungry People, fire up that smoker to 225°F. Take those glorious blocks of cream cheese and place them whole into a heatproof container—I used a trusty stainless steel bowl. Leave them uncovered, because we want that smoky goodness to really seep in. Toss in some apple or cherry wood chips and let them work their magic for 20-30 minutes. You’ll know the blocks of cream cheese are ready when they’ve developed a nice brown ‘skin’ on top, almost like dragon scales. Once done, remove them from the smoker and, while they’re still soft and warm, mix in that smoky topping. Let it cool to room temperature. Remember, we’re not chilling it—we want it just right for stuffing.

Prepping the Filling

Now, while the cheese is cooling, grab your food processor. Toss in the shallot and garlic and pulse until they’re finely chopped. In a larger bowl, mix together your smoky cream cheese, shredded cheddar, and the minced shallot and garlic. Let this cheesy concoction rest for about 15-20 minutes.

Here’s where things get a little hands-on. Don your gloves (seriously, you don’t want pepper juice in your eyes, ask me how I know) and prep those Hungarian peppers. Chop off about 1/2 – 1 inch from the top, then use a pepper corer to get rid of the seeds and pith. The more seeds and pith you remove, the less fiery your peppers will be—unless you’re a Targaryen and crave that heat! Place the cleaned peppers in your pepper stand holder.

Stuffing the Peppers

Time to fill those peppers! Transfer your cheese mixture into a piping bag. If you need to work in batches, no problem. Snip off the tip of the piping bag and fill each pepper from bottom to top until it just barely overflows. Repeat this with all your peppers. You want them packed with that cheesy goodness—like Tyrion’s goblet packed with wine.

game of thrones dragon peppers

Adding the Crunch

In a smaller bowl, melt the butter and mix it with panko and red pepper flakes. Flip your stuffed peppers and press their tops into the panko mix so they get a nice, crispy topping. Place them back into the rack, making sure they’re upright and secure. You can even use toothpicks to keep them steady if needed.

Smoking the Peppers

Place your pepper rack into the preheated smoker. Add more wood chips and let them smoke for 45-60 minutes. You’re aiming for slightly wrinkled peppers with a golden, crispy topping—kind of like those sun-worn Dornish landscapes.

Finishing Touches

Optional, but highly recommended for that extra flair—use a brulee torch to lightly blacken the tops of the peppers. This gives them a dramatic, fiery look, perfect for a Westerosi feast.

Let your peppers cool for about 10 minutes before serving. They’re fantastic at room temperature too, making them perfect for your Game of Thrones viewing party. Sprinkle on some green onions and more red pepper flakes for color and a bit more heat.

stuffed dragon peppers game of thrones

Tips for Perfect Dornish Dragon Peppers:

  • Smoking Time: Keep an eye on the cheese while it’s smoking. Over-smoking can lead to an overpowering flavor—aim for balance.
  • Pepper Prep: Be thorough when removing seeds and pith. It helps control the heat level, making the peppers enjoyable for everyone.
  • Stuffing Peppers: Use a piping bag for even filling distribution. This ensures every bite is packed with delicious filling.
  • Crispy Topping: Press the peppers firmly into the panko mixture. This guarantees a satisfying crunch in every bite.
  • Serving Suggestion: These peppers are best enjoyed fresh out of the smoker, but they can also be served at room temperature for gatherings.
game of thrones stuffed smoked dragon peppers

These Dornish smoked dragon peppers are sure to transport you straight to the heart of Dorne. They’re smoky, cheesy, and pack just the right amount of heat to make any Game of Thrones viewing party unforgettable. Whether you’re a Stark or a Lannister, these peppers are the perfect addition to your Westerosi feast. Serve them up, gather your friends, and enjoy every bite while discussing your favorite moments from the series.

Dornish Smoked Dragon Peppers | Game of Thrones Inspired Recipes

The Starving Chef
Smoky, cheesy stuffed peppers with a hint of heat, inspired by the flavors of Dorne.
No ratings yet
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Fictional Feasts
Cuisine Game of Thrones, Smoked
Servings 12 peppers



  • 16 oz cream cheese
  • 12 Hungarian peppers
  • 1 cup cheddar cheese shredded
  • ½ cup shallot finely chopped
  • 1 tablespoon garlic minced
  • ½ tablespoon black pepper
  • 1 cup panko bread crumbs
  • 3 tablespoons butter
  • ¼ teaspoon red pepper flakes optional, for topping
  • 1 green onion optional, for topping
  • apple or cherry wood chips for smoking


  • Preheat the smoker to 225°F. Place the cream cheese blocks whole into a heatproof container (I used a stainless steel bowl) and leave uncovered. Smoke with desired wood chips for 20-30 minutes. The cheeses will have a slight brown 'skin' on top when finished. Remove from the smoker and while the cheese is still soft and warm, mix in the brownish topping. Let cool to room temperature. Do not chill.
  • In a food processor, pulse the shallot and garlic until well chopped. In a larger bowl, mix together the smoked cream cheese, shredded cheddar, and the minced shallot and garlic. Rest to develop flavors for 15-20 minutes. Do not chill.
  • GLOVES RECOMMENDED: While the cheese mixture rests, prep the peppers by cutting off about 1/2 – 1 inch of the top, then use a pepper corer to remove the pith and seeds. Be sure to get out as many seeds and as much of the pith as possible for less heat. Place the peppers into the pepper stand holder.
  • Transfer the cream cheese mixture to a piping bag (you may need to work in batches). Snip off the tip of the piping bag and fill the peppers from bottom to top, so that it just barely overflows the top of the pepper. Repeat with the remaining filling and peppers.
  • In a smaller bowl, melt the butter and mix it with the panko and red pepper flakes. Flip the stuffed peppers and press the tops into the panko mix so that the tops are coated in the crispy topping. Place the peppers back into the rack so they are fully upright and secured into the stand (you can use toothpicks to make sure the peppers stay upright, as needed).
  • Place the pepper rack into the preheated smoker. Prep the smoker with wood chips then smoke for 45-60 minutes or until the peppers are slightly wrinkled and the crispy topping is golden.
  • OPTIONAL: For a more fiery appearance, use a brulee torch to lightly torch the tops of the peppers for a blackened effect.
  • Let the peppers cool for 10 minutes prior to serving – or serve at room temperature for best results. Sprinkle on green onions and more red pepper for color and additional heat, as desired. Enjoy while watching Oberyn take on the Mountain.
Keyword cream cheese, panko, peppers, smoked
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