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Buffalo & Pork Stuffed Poblano Peppers

Buffalo & Pork Stuffed Poblano Peppers

By Traeger Kitchen

Bring the heat with these poblano peppers--they're stuffed to the rim with ground buffalo & pork, rice, and a sweet heat tomato sauce. Paul Pabst from The Dan Patrick Show serves these spicy appetizers for his crazed (and hungry) sports fans.

Prep Time

15 Min

Cook Time

45 Min

Pellets

Apple

Ingredients

This recipe serves:

4

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Units of Measurement:
main
6 poblano peppers, divided
2 Tablespoon olive oil, or as needed
3/4 Teaspoon salt, or as needed
1/2 Teaspoon ground black pepper, or as needed
1 yellow onion, finely chopped
1/2 Pound ground pork
1/2 Pound ground buffalo
1 Tablespoon garlic, minced
1/4 Cup parsley leaves, finely chopped
Pinch of red pepper flakes
2 Cup cooked long or medium-grain white rice
1 (8 oz) can tomato sauce

Steps

  • 1

    When ready to cook, set the Traeger temperature 500°F and preheat with the lid closed for 15 minutes.

    500 ˚F / 260 ˚C

    00:15

  • 2

    Place a cast iron skillet on the grill and allow it to preheat with the lid closed for 20 minutes.

    500 ˚F / 260 ˚C

    00:20

  • 3

    Drizzle 5 of the poblano peppers with olive oil and season with salt, and pepper. Toss to thoroughly coat.

  • 4

    Place the peppers directly on the grill grates. Close the lid and roast for 10 minutes, or until the skin is browned and blistered.

    500 ˚F / 260 ˚C

    00:10

  • 5

    Remove the peppers from the grill and set aside to cool. Slice peppers in half lengthwise. Scrape out ribs and seeds with a spoon.

  • 6

    Chop the remaining poblano pepper.

  • 7

    In the skillet on the grill, add 1-2 tablespoons of oil, then add the onions and chopped poblano pepper. Close the lid and cook until softened, 3 minutes.

    500 ˚F / 260 ˚C

    00:03

  • 8

    Add the pork, buffalo, garlic, parsley, salt, black pepper, and red pepper flakes. Closed the lid and cook until the meat is browned, stirring with a heavy wooden spoon to break up any large pieces, 6 minutes. Add the rice and tomato sauce and stir well.

    500 ˚F / 260 ˚C

    00:06

  • 9

    Remove the pan from the grill and adjust the seasoning, to taste. Reduce the grill temperature to 350°F.

    350 ˚F / 177 ˚C

  • 10

    Stuff the peppers with the rice mixture and place in a baking dish or on a rimmed baking sheet.

  • 11

    Place the baking dish directly on the grill grates. Close the lid and cook until the peppers are very tender and the filling is heated through, 25-30 minutes.

    350 ˚F / 177 ˚C

    00:30

  • 12

    Remove the peppers from the grill and let rest for 10 minutes before serving. Enjoy!

My Notes


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