Looking to change up your weeknight meals? Look no further! These Traeger Stuffed Peppers are a super fun and delicious way to spice up your evening meals in an easy way! Stuffed to the brim with a ground beef mixture and then smoked on the grill – it doesn’t get any better than this!
Traeger Stuffed Peppers
Making stuffed peppers is SO easy. Plus, even the vegetable-haters in your house should be able to handle these.
My easy pellet grill stuffed peppers are filled with a rice & beef filling that’s been seasoned with onions, celery, tomato sauce, and all of the best spices!
Throwing these on your Traeger grill for a couple of minutes adds an AWESOME smoky flavor that’s like something you’ve never had before. It’s a really fun way to put a twist on the classic!
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Should I Blanch My Peppers Before Stuffing?
Blanching is a simple process of boiling your peppers for a short period of time and then placing them in an ice bath.
Why would someone want to do this extra step? Well, it helps keep the peppers BEAUTIFUL color once the whole dish is done.
If you’re making these peppers for a party and want to show off your mad cooking skills, then go for it! But if you’re making these as a weeknight meal for you and the family, I wouldn’t bother unless they’re very picky eaters who like colors. I don’t think it is necessary and prefer to leave a little bite in my peppers for eating.
See all of my Easy Traeger Recipes here!
Can I cook my stuffed peppers in the oven?
You sure can! It won’t have the exact same flavor as you’ll get when you cook these over a live fire, but they’ll still be delicious.
You can even cook them on a NON-pellet grill. OH THE HORROR. Just make sure they are not over direct heat and watch for flare-ups!
How Can I Store and Reheat My Stuffed Peppers?
You can freeze them before you cook them for a quick meal to pop in the oven, let them sit in the fridge if you’re prepping for a party, or just store them in the fridge for later.
If you want to freeze them and thaw them, I’d freeze them pre-grilling for the best texture/end result.
To finish them, just thaw in the fridge overnight and then cook on the Traeger for about 30-40 minutes.
If you’d like to prepare them ahead of time, follow my recipe up until the actual cooking of the peppers. They can stay in the fridge for about a day, so don’t make them too far ahead. Throw them on the grill whenever you’re ready, following my baking instructions. You may need to add 10 minutes to the cooking time!
If you’ve just made your peppers and can’t eat all of them you can store them in an airtight container in the fridge for up to 4 days. They reheat really well in the airfryer, microwave, or right back on the Traeger.
More Traeger Beef Recipes, here!
What Should I Serve With These Stuffed Peppers?
Picking a side dish can be hard to do, but fear not! These peppers go really good with just about anything! Here are my top suggestions for them!
- Salad – A nice, crisp salad can help add some awesome texture to this meal! Plus, if you add my Traeger Grilled Homemade Croutons, it’ll totally be a hit! Bonus points for whipping up some homemade Caesar dressing or Greek Vinaigrette.
- Vegetables – Delicious cooked green beans, peas, corn, or squash would go well with these stuffed peppers. You can use whatever is fresh at the local farmers market, and double-up on the vegetables.
- Potatoes – Potatoes are one of the best, most versatile ingredients ever. You could make some nice fried potatoes or my Traeger Baked Potatoes.
- Pasta – You could use pasta with this recipe in so many ways! My One Pot Parmesan Noodles with Asparagus would be a delicious, hot side dish! If you’re wanting something more like pasta salad, try my Greek Pasta Salad would be a perfect fit!
- Drinks – Don’t want to put effort into a side dish? No worries, pair the meal with a nice red wine! If you want to add a summer flair to your drink choice, try using my Red Wine Sangria recipe!
- 3 bell peppers, sliced in half and seeded
- 1 pound lean ground beef
- 1 medium onion, chopped
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 cup white rice
- 15 ounce can stewed tomatoes
- 8 ounces tomato sauce
- 1 1/2 cups water
- 6 cups shredded cabbage
- 2 cups shredded cheddar cheese
- Place the peppers onto a baking tray, and set aside. Turn your pellet grill onto 325° according to factory directions.
- In a large skillet, brown the ground beef and onions over medium-high heat with the red pepper flakes, salt, pepper, onion powder, and garlic powder.
- Once the meat is cooked, pour in the rice, stewed tomatoes, tomato sauce, water, and shredded cabbage. Cover and let simmer over medium-low heat until the rice is cooked and the cabbage is tender.
- If there is excess water once the rice is cooked, turn the heat up to medium-high and let it simmer off.
- Place the beef mixture into the waiting cups that were made with the bell peppers. Top with cheese and pop onto your pre-heated pellet grill for about 30 minutes.
- Remove and enjoy!
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 422 Total Fat: 22g Saturated Fat: 11g Trans Fat: 1g Unsaturated Fat: 8g Cholesterol: 105mg Sodium: 855mg Carbohydrates: 24g Net Carbohydrates: 0g Fiber: 5g Sugar: 11g Sugar Alcohols: 0g Protein: 34g