• Southwestern Stuffed Peppers
 
  • Southwestern Stuffed Peppers
 

Southwestern Stuffed Peppers

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  • Difficulty2/5
  • Prep time15 mins
  • Cook time40 mins
  • Serves6 - 8
  • HardwoodMesquite

Stuffed peppers are a one-dish-meal that's quick and easy to make on a weeknight. Halve any color of pepper and fill with Cajun spiced meat, on-ions, and beans. Traeger makes memorable food to share with friends and family.

Ingredients

Large Red Peppers, preferably with 4 lobes each6
Ground Beef1-lb.
Small Onion, diced1
Garlic cloves, minced2
Traeger Cajun Rub2 Tbsp.
Salsa, or diced Tomatoes with Chiles2/3 cup
Rice, cooked2 cups
Black Beans, drained and rinsed1 cup
Corn1 cup
Colby and Monterey Jack Cheese, grated1 1/2 cups
Recommended Hardwood Pellets:Mesquite

Preparation

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.

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

Add the onion and garlic and saut for 2 to 3 minutes. Add the Traeger Cajun Rub, salsa, rice, black beans, and corn, and cook until the flavors are blended, about 5 minutes. Fill each pepper half with the stuffing.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350F and preheat, lid closed, for 10 to 15 minutes.

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

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

  • Difficulty2/5
  • Prep time15 mins
  • Cook time40 mins
  • Serves6 - 8
  • HardwoodMesquite