Pit Boss Stuffed Peppers

Looking for a delicious and easy dinner recipe? Look no further than these mouth-watering Pit Boss Stuffed Peppers! This recipe is simple to follow and can be made in under an hour. It’s perfect for a busy weeknight meal. The peppers are stuffed with ground beef, tomatoes, and cauliflower rice. Then topped with shredded cheese. They are are low in carbs, making them even more appetizing.

How to Make Stuffed Peppers on the Pit Boss?

Most people don’t think about cooking bell peppers on the Pit Boss. But these vegetables are good for you and they’re loaded with good nutrition. Regardless of color, they are great sources of fiber, folic acid, Vitamins A and C, and potassium.

Pit Boss stuffed Peppers

So the next time you’re looking for something different than the same old steak, or hamburger, try cooking up one of these stuffed peppers. It was my first time cooking it and wanted to share how I did it.

Stuffed Peppers Ingredients

  1. One pound of ground beef (I used 73/27)
  2. 4 Cloves of garlic (minced)
  3. 1 Tablespoon Paprika
  4. 1 Tablespoon dried oregano
  5. 14.5 ounce can of diced tomatoes
  6. 1 Tablespoon tomato paste
  7. 1 Teaspoon salt
  8. ¼ Teaspoon black pepper
  9. 1.5 cups cauliflower rice
  10. 1 Medium chopped onion
  11. 1 Cup shredded Mexican Cheese (or any type you have on hand)
  12. 2 Tablespoons avocado oil
  13. 6 Bell peppers (you’ll cut the tops and remove the seeds)

Step #1 Prep The Meat Mixture on the Stovetop

browning the ground beef

Grab a skillet and add the two tablespoons of avocado oil. If your ground beef is fattier than the one I used, then you may not need to add all the avocado oil. While the meat is browning, add the rest of the ingredients, except the onions, cauliflower rice, and tomato paste (we’ll add those once the meat has browned completely)

Once the meat is browned, you need to decide if you want to drain the meat or not. If it has a lot of grease, then I would drain it. I didn’t drain mine, but wish I would’ve.

After draining the excess fat (or not) add the onions to the browned meat. Continue cooking for about 5 minutes or until the onions start to soften.

Next add both the diced tomatoes, tomato paste, and cauliflower rice. For most of my recipes, I use frozen cauliflower rice, it makes cooking a lot easier. If using frozen cauliflower rice, put it in the microwave for 4-5 minutes before adding it to the meat.

Continue cooking the meat on medium heat for another 5 minutes until everything is mixed properly. Then remove the ground beef mixture from the stovetop and prepare the bell peppers.

Step #2 Wash and Prepare the Bell Peppers

cut the tops off the bell peppers

The mixture is enough to fill 6 bell peppers, (depending on how much filling you add). Cut off the tops of the bell pepper (where the stems are) and use your fingers to remove all the seeds inside.

Wash them under cool running water, paying close attention to the crevices in the peppers. These are great places for bacteria to hide.

Once washed, dry both the inside and outside with paper towels.

Note: If you don’t plan on eating all the peppers in one sitting, just fill the peppers you want to eat. You can refrigerate the ground beef mixture and fill more peppers the next day or two.

I’m not sure how well the filled peppers will last or taste as leftovers.

Step #3 Fill The Bell Peppers With Ground Beef Mixture

fill peppers with ground beef mixture

Scoop the mixture with a spoon and fill the peppers with the meat. Fill it to the top, without it running over. If you’re like me, you like yours filled with as much meat as possible, so I gently pushed down on the mixture with the spoon.

Just be careful, not to break the bell pepper.

Then top it off with shredded cheese. The recipe online called for Mozzarella, but I used the Shredded Mexican cheese I had in my refrigerator, so use whatever you have on hand.

Step #4 Preheat the Grill With Dutch Oven

The recipe online that I followed said to cook them in the oven. But, I prefer cooking most of the foods I eat on the Pit Boss. So I used my dutch oven to cook the stuffed peppers.

Preheat the Pit Boss to 400°F and place the dutch oven in the Pit Boss so it can be hot when you’re ready to put the peppers inside. It takes awhile for the dutch oven to get warm, so make sure you give it sufficient time.

Step #5 Place the Bell Peppers In The Dutch Oven

When the dutch oven is hot, place the bell peppers inside. Stand them up, so the mixture side is facing up. Then put the lid on the dutch oven and let them bake for 30 minutes.

This will give the peppers enough time to become soft, and delicious. The cooking process makes them more tender and enhances the pepper’s natural sweetness.

Step #6 Remove the Lid and Cook 10 More Minutes

Pit Boss stuffed Peppers

After 30 minutes, remove the lid and let them cook for another 10 minutes. During this time, the cheese will become brown and bubbly. Unfortunately, that didn’t happen to mine. It could be because I had them in the dutch oven and they didn’t get enough exposure to the heat?

The next time I cook them, I’ll take them out of the dutch oven and leave them directly on the grill to see if the cheese turns brown.

Step #7 Remove From Grill and Allow to Rest

how to serve stuffed peppers

Remove the bell peppers from both the pellet grill and the dutch oven. Place them on a cooling rack and allow them to cool. They need to cool just enough to where you won’t burn your mouth.

Pit Boss Stuffed Pepper Temperature Settings

Cook the stuffed peppers on the Pit Boss as indirect heat with the flame broiler plate closed. Set the temperature to 400°F and use the dutch oven. If you don’t have a dutch oven, you’ll want to monitor them closely, to make sure the peppers don’t cook too much.

The pepper will cook a lot faster without using a dutch oven, so I would check it every 5 minutes or so.

Otherwise, they will become too soft and mushy and won’t be able to hold the filling. Plus, overcooking a pepper loses its nutrients, and no one wants to eat a mushy pepper.

Best Pellets to Use for Stuffed Peppers on the Pit Boss?

Since you’re cooking in a dutch oven, use whatever you have in the hopper. The bell peppers won’t be exposed to the smoke, so don’t expect a smokey flavor on the vegetable or meat.

For this cook, you’re just using the Pit Boss like an oven.

Resting Period

Everything that comes off the Pit Boss should be allowed to rest for a short time. That said, you don’t want to let the pepper rest too much, since it tastes much better when it’s hot.

Allow it to cool for 2-3 minutes is perfectly fine. This gives you enough time to get your sides (we ate a small salad), drinks, and silverware together before cutting into it.

Can I Use Ground Chicken Instead of Beef?

Yes, you can use any of your favorite protein. Some people prefer turkey, chicken, sausage, etc. The choice of unlimited, you just need to get a little creative to find what you enjoy best.

What to Do With Leftovers?

If somehow you made too many, don’t worry. The stuffed peppers will last for about 4 days in the refrigerator. That said, if the peppers contain rice, they should be eaten within 24 hours.

The rice will make the peppers soggy, which is why most people prefer to use quinoa.

Allow the leftovers to cool completely before putting them in the refrigerator. Place them right side up (filling on top) in an airtight container. If you don’t have a bowl with a lid, cover them with aluminum foil.

Even though these last in the refrigerator for 4 days, I would try to eat them in the next day or two.

How Do I Reheat the Leftover Stuffed Peppers?

  • Pull out the amount you plan on eating, since they can’t be reheated more than once.
  • Reheat them on the Pit Boss or the oven. If using the grill, place them in the dutch oven and let them cook for 10-15 minutes. Remember, they’ve already been cooked, so you’re just reheating them.
  • If you didn’t cook all the bell peppers (like I didn’t) then you’ll need to follow the steps above to cook the bell peppers properly.
  • Use caution when using fillings such as fish, as it needs to be reheated properly before consuming.

Final Word

These stuffed peppers are mouth-watering and easy enough for a weeknight meal. If you follow the steps, you’ll have a delicious dinner your family will love.

I’m already looking forward to my next batch! I might even try something different and stuff them with ground chicken or turkey.

Pit Boss Stuffed Bell Peppers

Pit Boss stuffed Peppers

Bell peppers are a highly nutritious vegetable that can be filled with any type of protein, rice, herbs, or any of your favorite foods. It makes the perfect carrier for your foods.

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes


  • One pound of ground beef (I used 73/27)
  • 4 Cloves of garlic (minced)
  • 1 Tablespoon Paprika
  • 1 Tablespoon dried oregano
  • 14.5 ounce can of diced tomatoes
  • 1 Tablespoon tomato paste
  • 1 Teaspoon salt
  • ¼ Teaspoon black pepper
  • 1.5 cups cauliflower rice
  • 1 Medium chopped onion
  • 1 Cup shredded Mexican Cheese (or any type you have on hand)
  • 2 Tablespoons avocado oil
  • 6 Bell peppers (you'll cut the tops and remove the seeds)


  1. Brown the meat over medium temperature on the stovetop. Add in all the ingredients, except the onions, rice cauliflower, diced tomatoes, and tomato paste.
  2. Once the meat is browned, add in the onions and cook for an additional 5 minutes or until the onions soften up.
  3. Add in the rice cauliflower, diced tomatoes, and tomato paste. Cook for another 4-5 minutes.
  4. Wash and cut off the tops of the bell peppers.
  5. Fill with meat mixture and top with cheese.
  6. Preheat the Pit Boss to 400 degrees. Place the dutch oven in the grill while it is preheating, so it can get hot.
  7. Place the bell peppers right side up in the dutch oven and close with the lid.
  8. Close the pellet grill lid and cook for 30 minutes.
  9. Remove the lid and cook for an additional 10 minutes.
  10. Remove the peppers from the grill and dutch oven, allow to cook for 2-3 minutes.
  11. Serve with your favorite sides.

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