Looking for a fresh, simple dinner idea? These Traeger Stuffed Peppers are a flavorful, family-friendly option for weeknight meals. Bell peppers are filled with a savory ground beef, rice, tomato, and cabbage mixture, finished with melted cheddar and lightly smoked on a pellet grill for a subtle, irresistible smoky note.
Traeger Stuffed Peppers
Stuffed peppers are easy to prepare and adapt well to different tastes. This version uses a hearty filling of seasoned ground beef, rice, stewed tomatoes, tomato sauce, and shredded cabbage. The short smoke from a Traeger or other pellet grill adds depth and transforms a classic into something special without requiring advanced grilling skills.
Serve them as a complete meal or pair with a simple side; they travel well for lunches and reheat nicely for meal prep.
Recipe Shopping List
Below are the main ingredients you’ll need. For exact measurements, see the recipe card in the recipe section.
- Bell peppers — Yellow, red, and orange peppers are sweeter; green works if you prefer it.
- Ground beef — An 80/20 blend gives good flavor and texture.
- Onion — Yellow onion, finely chopped.
- Red pepper flakes — For heat; adjust to taste.
- Salt and freshly ground pepper
- Onion powder and garlic powder — Granulated versions are preferred but either will work.
- White rice — Basmati or Jasmine recommended; use any long-grain white rice.
- Stewed tomatoes and tomato sauce — Provide body and acidity to the filling.
- Cabbage — Shredded cabbage adds texture and a mild sweetness.
- Cheddar cheese — Shredded for topping; use freshly shredded if possible for better melting.
How To Make This Recipe
This overview outlines the steps at a glance. Follow the full recipe below for precise quantities and timings.
- Preheat the grill — Set your pellet grill to 325°F (163°C).
- Prepare the filling — Brown the ground beef with onions and seasonings. Add rice, stewed tomatoes, tomato sauce, water, and shredded cabbage, then simmer until the rice and cabbage are tender.
- Reduce excess liquid — If the filling is too wet after cooking, increase heat briefly to evaporate extra moisture.
- Fill the peppers — Spoon the beef and rice mixture into halved, seeded peppers and top with shredded cheddar.
- Grill — Place the stuffed peppers on a tray and smoke on the pellet grill for about 30 minutes, until peppers are tender and cheese is bubbly.
Recipe FAQ
Blanching — briefly boiling and then shocking in ice water — brightens pepper color and softens them slightly. It’s optional. For a quick weeknight meal, skip blanching and retain a bit more texture. For a visually perfect presentation at a party, blanching helps.
Yes. Oven-baked stuffed peppers will be delicious, though they lack the smoky nuance from a pellet grill. You can also use a non-pellet grill if you avoid direct flames and watch for flare-ups.
Reheat gently in the oven, air fryer, or microwave. They reheat well for meal prep—cover and warm until heated through to avoid drying out.
Serve This With
These stuffed peppers pair well with many sides. Choose simple salads, grilled vegetables, potatoes, or pasta depending on the meal you want to create.
- Salad — A crisp green salad balances the warm, hearty peppers. Add homemade croutons or a bright vinaigrette.
- Vegetables — Grilled or steamed green beans, corn, or summer squash complement the dish and add color.
- Potatoes — Roasted wedges, pan-fried potatoes, or baked potatoes make a satisfying side.
- Pasta — A light pasta dish or a chilled pasta salad pairs nicely if you want a bigger, shared meal.
- Beverage — A glass of red wine or a light summer drink works well if you want a simple beverage pairing.
More Recipes Using Bell Peppers
- Traeger Roasted Red Peppers
- One Pot Spicy Sausage and Peppers Pasta
- Smoked Goat Cheese Stuffed Mini Bell Pepper Poppers
- Traeger Cheesesteak Flatbread
- Shrimp Japchae
- Blackstone Potatoes O’Brien
- Greek Orzo Pasta
- Greek Chicken Pita Pockets
Traeger Stuffed Peppers
Hearty ground beef stuffed peppers with rice, stewed tomatoes, tomato sauce, and shredded cabbage, topped with cheddar and lightly smoked for extra flavor. A comforting, family-friendly dish that’s easy to scale and makes excellent leftovers.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Ingredients
- 3 bell peppers, halved and seeded
- 1 lb lean ground beef
- 1 medium onion, chopped
- ½ tsp red pepper flakes
- ½ tsp salt
- ¼ tsp freshly ground pepper
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ cup white rice
- 15 oz can stewed tomatoes
- 8 oz tomato sauce
- 1½ cups water
- 6 cups shredded cabbage
- 2 cups shredded cheddar cheese
Instructions
- Arrange the halved, seeded bell peppers on a baking tray and set aside. Preheat your pellet grill to 325°F (163°C).
- In a large skillet over medium-high heat, brown the ground beef with the chopped onion. Stir in red pepper flakes, salt, pepper, onion powder, and garlic powder while cooking.
- When the beef is no longer pink, add the rice, stewed tomatoes, tomato sauce, water, and shredded cabbage. Reduce heat to medium-low, cover, and simmer until the rice is tender and the cabbage has softened.
- If the filling is too wet once the rice is cooked, increase heat to medium-high and simmer briefly to evaporate excess liquid.
- Spoon the beef and rice mixture into the pepper halves, top each with shredded cheddar, and place the tray on the preheated pellet grill. Smoke for about 30 minutes, or until peppers are tender and cheese is melted and bubbly.
- Remove from the grill and serve warm.
Nutrition Information (per serving)
Calories: 422 • Total Fat: 22g • Saturated Fat: 11g • Cholesterol: 105mg • Sodium: 855mg • Carbohydrates: 24g • Fiber: 5g • Sugar: 11g • Protein: 34g
Nutrition estimates are approximate. For medical or strict dietary needs, consult a trusted nutrition source.