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When ready to cook, start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High and preheat, lid closed, for 10 to 15 minutes.
Drizzle all but 1 of the poblano peppers with olive oil and season with salt and pepper. Toss to thoroughly coat.
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.
Place a cast iron skillet on grill and allow to preheat with lid closed for 20 minutes.
Mince garlic and chop parsley, onion and remaining poblano pepper.
Slice peppers in half lengthwise. Scrap out ribs and seeds with a spoon.
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.
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.
Remove from heat and adjust the seasoning to taste. Decrease temperature on grill to 350 degrees F.
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.
Remove from grill and let rest for 10 minutes before serving. Enjoy!
Follow along as we give you a recipe each day this week from The Dan Patrick Show Game Day Recipes eBook.