Southwestern Stuffed Peppers
By Traeger Kitchen
Stuffed peppers are a one-dish meal that's quick and easy to make on a weeknight. Halve the bell peppers and fill with spiced meat, onions, and beans.
Prep Time
15 Min
Cook Time
40 Min
Pellets
Mesquite
Ingredients
This recipe serves:
6
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 6 Large | red bell peppers |
| 1 1/2 Cup | grated Colby and Monterey Jack cheese |
Stuffing
| 1 Pound | ground beef |
| 1 Small | yellow onion, diced |
| 2 | garlic cloves, minced |
| 2 Tablespoon | Cajun seasoning |
| 2/3 Cup | salsa, or diced tomatoes with chiles |
| 2 Cup | cooked white rice |
| 1 Cup | black beans, drained and rinsed |
| 1 Cup | corn |
| 1 1/2 Cup | grated Colby and Monterey Jack cheese |
Steps
1
Cut each bell pepper in half lengthwise through the stem and remove the seeds and ribs with a paring knife.
2
Make the stuffing: In a large pan on the stovetop over medium-high heat, cook the ground beef, breaking up into small pieces with a wooden spoon, until browned, 8-10 minutes. Add the onion and garlic and sauté until starting to soften, 2-3 minutes. Add the Cajun seasoning, salsa, rice, black beans, and corn and cook until the flavors have melded, about 5 minutes.
3
Meanwhile, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.
350 ˚F / 177 ˚C
4
Divide the beef mixture between the pepper halves.
350 ˚F / 177 ˚C
00:15
5
Arrange the peppers directly on the grill grates, stuffing-side up, balancing them between the rungs. Close the lid and bake until the peppers are tender, 40 minutes. Sprinkle the cheese evenly over the peppers, then close the lid and bake until the cheese melts, 4 minutes more.
350 ˚F / 177 ˚C
00:40
6
Serve warm. Enjoy!
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