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Buffalo & Pork Stuffed Poblano Peppers

Prep Time

15 Minutes

Cook Time

45 Minutes

Effort

Pellets

Apple

Bring the heat with these poblano peppers. Stuffed to the rim with ground buffalo and 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.

Ingredients

How many people are you serving?

4

Units of Measurement:

main

  • 6 Medium poblano pepper

  • 2 Tablespoon extra-virgin olive oil

  • 1 Tablespoon garlic, minced

  • 1/4 Cup fresh parsley

  • 1 Medium yellow onion, diced

  • 2 vegetable oil

  • 1/2 Pound ground buffalo

  • 1/2 Pound ground pork

  • 3/4 Teaspoon salt

  • 1/2 Teaspoon black pepper

  • red pepper flakes

  • 2 Cup Rice, Cooked

  • 8 Ounce tomato sauce

Steps

  • 1

    When ready to cook, set the Traeger to High and preheat, lid closed for 15 minutes.

    Grill500 ˚F

  • 2

    Drizzle all but 1 of the poblano peppers with olive oil and season with salt and pepper. Toss to thoroughly coat.

    Ingredients

    • 6 Medium poblano pepper

    • 2 Tablespoon extra-virgin olive oil

  • 3

    Place peppers directly on grill grate and roast 10 minutes, or until the skin is browned and blistered. Remove from grill and set aside to cool.

    Grill500 ˚F

  • 4

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

    Grill500 ˚F

  • 5

    Mince garlic and chop parsley, onion and remaining poblano pepper.

    Ingredients

    • 1 Tablespoon garlic, minced

    • 1/4 Cup fresh parsley

    • 1 Medium yellow onion, diced

  • 6

    Slice peppers in half lengthwise. Scrape out ribs and seeds with a spoon.
  • 7

    Add oil and then the onions and chopped poblano pepper. Cook until soft, about 3 minutes. Add the pork, buffalo, garlic, parsley, salt, black pepper and pepper flakes.

    Ingredients

    • 2 vegetable oil

    • 1/2 Pound ground buffalo

    • 1/2 Pound ground pork

    • 3/4 Teaspoon salt

    • 1/2 Teaspoon black pepper

    • Pinch red pepper flakes

  • 8

    Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, about 6 minutes. Add the rice and tomato sauce and stir well.

    Ingredients

    • 2 Cup Rice, Cooked

    • 8 Ounce tomato sauce

  • 9

    Remove from heat and adjust the seasoning to taste. Decrease temperature on grill to 350 degrees F.

    Grill350 ˚F

  • 10

    Stuff peppers with the rice mixture and place in a baking pan. Place pan on grill and cook peppers until very tender and the filling is heated through, 25 to 30 minutes.

    Grill350 ˚F

  • 11

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

Cooking Notes

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