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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!
How to: Cook a Full Packer Brisket