Traeger Kitchen
Southwestern Stuffed Peppers
Prep Time
15 Minutes
Cook Time
40 Minutes
Effort
Pellets
Mesquite
Stuffed peppers are a one-dish meal that's quick and easy to make on a weeknight. Halve your bell peppers of choice and fill them with spiced meat, onions, and beans.
Ingredients
How many people are you serving?
6
Units of Measurement:
main
6 Large red bell pepper
1 Small onion, diced
2 Clove garlic, minced
2 Tablespoon Cajun seasoning
2/3 Cup salsa, or diced tomatoes with chiles
2 Cup cooked white rice
1 Cup black beans, rinsed and drained
1 Cup corn
1 1/2 Cup grated Colby and Monterey Jack cheese
Stuffing
1 Pound ground beef
Steps
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.Ingredients
6 Large red bell pepper
2
Make the Stuffing: Brown the ground beef in a large frying pan, breaking it up with a wooden spoon.Ingredients
1 Pound ground beef
3
Add the onion and garlic to the frying pan. Sauté for 2 to 3 minutes. Add the Cajun seasoning, salsa, rice, black beans and corn. Cook until the flavors are blended, about 5 minutes. Fill each pepper half with the stuffing.Ingredients
1 Small onion, diced
2 Clove garlic, minced
2 Tablespoon Cajun seasoning
2/3 Cup salsa, or diced tomatoes with chiles
2 Cup cooked white rice
1 Cup black beans, rinsed and drained
1 Cup corn
4
When ready to cook, set Traeger temperature to 350°F and preheat, lid closed for 15 minutes.Grill: 350 ˚F
5
Arrange the peppers directly on the grill grate, stuffing-side up, balancing them between the rungs. Bake for 40 minutes.Grill: 350 ˚F
6
Sprinkle the grated cheese evenly over the peppers. Bake for 5 minutes more, or until the cheese is melted. Enjoy!Grill: 350 ˚F
Ingredients
1 1/2 Cup grated Colby and Monterey Jack cheese