Traeger Smoked Mini Stuffed Peppers
There’s something so satisfying about using the Traeger smoker for recipes like mini stuffed peppers. This recipe, stuffed with ground beef, rice, and mozzarella cheese are so easy to make and turn out amazing. The peppers are prepped by filling them with the seasoned mixture, which is a perfect balance between hearty and cheesy. After being placed on the smoker, the smoky flavors slowly infuse into the peppers, giving them that extra depth of flavor that only a smoker can deliver. You could smell them cooking from across the yard, and it was impossible not to get excited.
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Once they were done smoking, remove the peppers from the grill and top with freshly grated Parmesan cheese. The cheese melts slightly, adding a salty and rich layer to the already flavorful filling. The peppers are soft and tender, with just the right amount of bite left to hold everything together. These mini stuffed peppers make for a delicious snack or even a light meal.
How to Make Smoked Stuffed Peppers
Ingredients:
- 24 mini peppers, washed and deseeded (cut the stem off – I use a melon baller for this)
- 2 lb. Ground Beef (You can also use ground chicken or pork for a different twist!)
- 1/2 cup Onion, finely chopped
- 1/2 cup Milk
- 1/4 cup Ketchup or Tomato Sauce
- 2 Tbsp Worcestershire Sauce
- 4 cloves Garlic, minced
- 1 tsp Salt
- 1 tsp Pepper
- 1 cup Breadcrumbs
- 1 cup Cooked Rice
- 1 cup Mozzarella, shredded
- Parmesan Cheese for topping
Instructions:
- In a large bowl, mix the ground beef, onion, breadcrumbs, cooked rice, mozzarella, milk, ketchup or tomato sauce, Worcestershire sauce, minced garlic, salt, and pepper. Every time I make these, I enjoy seeing the medley of colors and textures coming together in the bowl.
- Gently stuff each mini pepper with the meat mixture. I find that using a spoon helps to pack the filling into the peppers evenly. The aroma of the seasoned beef mixture combined with the fresh, vibrant peppers is mouthwatering! Place peppers in a rimmed pan, pack them snuggly so they don’t topple over.
- If using a Traeger smoker, turn the smoker to smoke mode. Once ready, place the stuffed peppers on the grill grates and let them smoke for 15-20 minutes. Turn smoker to 300 degrees Fahrenheit and cook peppers for 30-35 minutes. I particularly love using the Traeger smoker for these peppers as it imparts a subtle smoky flavor that elevates the overall taste. If using an oven, preheat it to 375°F and bake the peppers for 25-30 minutes.
- Once the peppers are cooked through and tender, remove them from the smoker or oven. The melted cheese oozing out of the peppers makes for a delightful sight!
- If desired, grate fresh Parmesan cheese on top of the peppers before serving. The Parmesan adds a wonderful savory note and a hint of nuttiness to the dish.
Why Smoke Mini Stuffed Peppers?
Smoking mini stuffed peppers on our Traeger smoker creates an amazing appetizer that always wows. The mix of the smoky flavor from the grill and the savory filling gives an explosion of flavor with every bite. The smoker adds that perfect hint of smokiness to the peppers, taking the taste to a whole new level. As the peppers slow cook, the incredible aroma drifting from the smoker is irresistible!
Serving and Storage Tips:
These mini stuffed peppers are best served hot, straight off the smoker or out of the oven. Each time I serve these, they disappear within minutes. However, if you have any leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To freeze them wrap tightly in plastic wrap and place in airtight container and store in freezer for up to 3 months. Reheat them in the oven or microwave before serving.
Variations:
Don’t be afraid to experiment with the filling. You can use ground chicken or pork instead of ground beef for a different flavor profile. Personally, I have tried using ground chicken and adding a pinch of cayenne pepper for a spicy kick, and they turned out absolutely delicious. You can also add different cheeses or spices to suit your taste.
So there you have it, a simple and delicious recipe for mini stuffed peppers that can be easily smoked on your Traeger smoker or baked in the oven. I hope you give this recipe a try at your next gathering. Trust me, your guests will be thoroughly impressed with these flavorful and adorable appetizers!
APPAREL FOR THE FOODIE & GRILLER
Traeger Smoked Mini Stuffed Peppers
Ingredients
- 24 Mini Peppers washed and deseeded (cut the stem off then I use a melon baller to scoop out the seeds)
- 2 lb. Ground Beef You can also use ground chicken or pork
- 1/2 cup Onion finely chopped
- 1/2 cup Milk
- 1/4 cup Ketchup or Tomato Sauce
- 2 Tbsp Worcestershire Sauce
- 4 cloves Garlic minced
- 1 tsp Salt
- 1 tsp Pepper
- 1 cup Breadcrumbs
- 1 cup Cooked Rice
- 1 cup Mozzarella shredded
- Parmesan Cheese for topping
Instructions
- In a large bowl, mix the ground beef, onion, breadcrumbs, cooked rice, mozzarella, milk, ketchup or tomato sauce, Worcestershire sauce, minced garlic, garlic powder, salt, and pepper.
- Gently stuff each mini pepper with the meat mixture. I find that using a spoon helps to pack the filling into the peppers evenly. Place peppers in a large rimmed pan and pack them tightly so they don't fall over.
- If using a Traeger smoker, turn the smoker to smoke mode. Once ready, place the stuffed peppers on the grill grates and let them smoke for 15-20 minutes. Turn the smoker to 300 degrees Fahrenheit and cook peppers for 30-35 minutes. If using an oven, preheat it to 375°F and bake the peppers for 25-30 minutes or an internal temperature of 165 degrees Fahrenheit.
- Once the peppers are cooked through and tender, remove them from the smoker or oven.
- If desired, grate fresh Parmesan cheese on top of the peppers before serving. The Parmesan adds a wonderful savory note and a hint of nuttiness to the dish.
