Southwestern Stuffed Peppers

Author: traeger

Prep Time: 20 minutes
Cook Time: 45 minutes
Difficulty Rating: 2/5
  • 6 large red peppers, preferably with 4 lobes each (check the bottoms)
  • 1 pound lean ground beef
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons Traeger Cajun Rub, or your favorite taco seasoning
  • 2/3 cup prepared salsa or diced tomatoes with chiles
  • 1 8.8 ounce package pre-cooked rice, or 2 cups cooked rice
  • 1 cup canned black beans, drained and rinsed
  • 1 cup fresh corn kernels (1 to 2 ears), or canned or frozen corn
  • 1-1/2 cups grated Colby and Monterey Jack cheese

Preperation Steps
  • 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 sauté 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 350 degrees F 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.
  • Transfer to a platter or plates and serve immediately. These reheat easily if you find yourself with leftovers.