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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 your bell peppers of choice and fill them with spiced meat, onions, and beans.

Prep Time

15 Min

Cook Time

40 Min

Pellets

Mesquite

Ingredients

Number of People Serving

6

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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

Step

  • 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.

  • 2

    Make the Stuffing: Brown the ground beef in a large frying pan, breaking it up with a wooden spoon.

  • 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.

  • 4

    When ready to cook, set Traeger temperature to 350 °F and preheat, lid closed for 15 minutes.

    350 ˚F / 177 ˚C

    00:15

  • 5

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

  • 6

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

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