Buffalo & Pork Stuffed Poblano Peppers

Ingredients

Units of Measurement:

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Steps

• 1

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

  

  Grill: 500 ˚F

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• 2

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

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  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.

  

  Grill: 500 ˚F

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• 4

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

  

  Grill: 500 ˚F

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• 5

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

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  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.

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• 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.

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  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.

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  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.

  

  Grill: 350 ˚F

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• 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.

  

  Grill: 350 ˚F

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• 11

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

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