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Southwestern Stuffed Peppers

Southwestern Stuffed Peppers

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

15 Min

Cook Time

40 Min

Pellets

Mesquite

Ingredients

Number of People Serving

6

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Units of Measurement:
main
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

Step

  • 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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