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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 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

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!

My Notes


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