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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.

    Grill350 ˚F

  • 5

    Arrange the peppers directly on the grill grate, stuffing-side up, balancing them between the rungs. Bake for 40 minutes.

    Grill350 ˚F

  • 6

    Sprinkle the grated cheese evenly over the peppers. Bake for 5 minutes more, or until the cheese is melted. Enjoy!

    Grill350 ˚F

    Ingredients

    • 1 1/2 Cup grated Colby and Monterey Jack cheese

Cooking Notes

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