By Traeger Kitchen
Stuffed peppers are a one-dish-meal that's quick and easy to make on a weeknight. Halve any color of pepper and fill with Cajun spiced meat, onions, and beans. Traeger makes memorable food to share with friends and family.
Prep Time
Cook Time
Pellets
6
Activating this element will cause content on the page to be updated.6 Large | Bell Pepper, Red |
1 Pound | ground beef |
1 Small | onion, diced |
2 Whole | garlic, minced |
2 Tablespoon | Traeger Cajun Rub |
2/3 Cup | Salsa, tomato |
2 Cup | Rice, Cooked |
1 Cup | black beans, drained and rinsed |
1 Cup | ears fresh corn |
1 1/2 Cup | Cheese, Colby/Cheddar |
1
Rinse each pepper well with cold running water. Cut each in half lengthwise, through the stem, and remove the seeds and ribs with a paring knife.
2
Make the stuffing: Brown the ground beef in a large frying pan, breaking it up with a wooden spoon.
3
Add the onion and garlic and saute for 2 to 3 minutes. Add the Traeger Cajun Rub, salsa, rice, black beans, and corn, and cook until the flavors are blended, about 5 minutes. Fill each pepper half with the stuffing.
4
When ready to cook, set the temperature to 350F and preheat, lid closed, for 10 to 15 minutes.
5
Arrange the peppers on the grill grate, stuffing side up, balancing them between the rungs. Bake for 40 minutes.
6
Sprinkle the grated cheese evenly over the peppers. Bake for 5 minutes more, or until the cheese is melted. Enjoy!
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