Description
Servings
6
Ingredients
- 1½ lbs 80/20 ground beef
- 1 large onion, finely chopped
- 1 large carrot, finely grated
- 2 tablespoons olive oil
- 2 tablespoons minced garlic
- 2 tablespoons Italian seasoning
- 2 teaspoons dried chives
- 2 teaspoons granulated onion
- 2 teaspoons smoked paprika
- 1 cup cooked white rice
- 1 (14 oz) can diced fire-roasted tomatoes
- 6 sweet peppers, tops removed and cored
- 6 (1-inch) cubes fresh mozzarella cheese
- 1/2 cup shredded cheese
- Salt and freshly ground black pepper, to taste
- 1/2 cup water
Instructions
1.
Cook the filling. Heat olive oil in a large pan over medium heat. Add the onion and cook until softened. Stir in the ground beef, grated carrot, garlic, Italian seasoning, granulated onion, smoked paprika, salt, and pepper. Cook until the beef is fully browned, stirring occasionally. Drain excess fat.
2.
Finish the mixture. Stir in the diced fire-roasted tomatoes and cooked rice. Bring to a gentle simmer, then remove from heat.
3.
Preheat the grill. Preheat the Traeger grill to 250°F.
4.
Fill the peppers. Pack each pepper with the beef and rice mixture. Press one cube of mozzarella into the center of each pepper.
5.
Arrange in pan. Place the stuffed peppers in a grill-safe pan. Carefully pour 1/2 cup water into the bottom of the pan.
6.
Smoke the peppers. Place the pan on the Traeger grill and cook for 30 minutes.
7.
Increase the heat. Raise the Traeger grill temperature to 400°F and cover the pan tightly with a lid or foil. Cook for 20 minutes, or until the peppers are tender when pierced with the tip of a knife.
8.
Add the cheese. Remove the cover, sprinkle shredded cheese over each pepper, and cook a few minutes longer until the cheese is melted.
9.
Serve. Remove from the grill and serve hot.
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