Enjoy these Stuffed Bell Peppers cooked to perfection on your Pellet Joe. The smoky flavor from the grill adds an extra layer of deliciousness to this classic dish!
Preheat your Pellet Joe to 350°F (175°C) using indirect heat setup with a deflector plate in place.
In a skillet or cast-iron pan, cook the ground beef or turkey over medium heat until browned. Break it into smaller pieces as it cooks. Remove any excess grease.
Add the chopped onion and minced garlic to the pan with the cooked meat. Sauté for about 2-3 minutes until the onion becomes translucent.
Stir in the diced tomatoes, corn, black beans, ground cumin, chili powder, paprika, salt, and pepper. Let the mixture cook for an additional 5-7 minutes, allowing the flavors to meld. Remove from heat.
In a large mixing bowl, combine the cooked quinoa or rice with the meat and vegetable mixture. Mix well until everything is evenly distributed.
Carefully stuff the bell peppers with the quinoa and meat mixture. Press the mixture down gently as you fill the peppers.
Sprinkle shredded cheese over the top of each stuffed bell pepper.
Place the stuffed bell peppers on the grill grate of your Pellet Joe. Close the lid and cook for about 45-50 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Carefully remove the stuffed bell peppers from the grill using heat-resistant gloves or tongs. Let them cool slightly before serving.
Garnish the stuffed bell peppers with chopped fresh parsley or cilantro for a burst of freshness and color.
Serve the Stuffed Bell Peppers as a delicious and hearty main course. They can be enjoyed on their own or with a side salad for a well-rounded meal.