I haven't done ABT's for a while, so this won't be the best.
I'd precook the sausage a bit, say "half way", then stuff.
Depending on your temp, I'd say an hour or two, but allow 3.
I'm really bad w/times. I always smoke at least a day ahead of when it is to be served. ABT's would be the exception............they won't last that long!
(hard enough to get them in the house!)
PS- You can speed everything up by smoke'n the sausage and bacon a little ahead of time, then add it to the pepper. You basically want the meat done, pepper and cheese won't take too long.
Just throw something together, you'll be happy.