Southwestern Stuffed Peppers

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.

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  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.

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  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.

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  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 with the lid closed for 15 minutes.

  Grill: 350 ˚F

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• 5

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

  Grill: 350 ˚F

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• 6

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

  Grill: 350 ˚F

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  Ingredients

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