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Buffalo & Pork Stuffed Poblano Peppers

15

45

Apple

Bring the heat with these poblano peppers - they're stuffed to the brim 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.

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main

  • 5 poblano peppers, divided

  • 4 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

  • 3/4 Teaspoon Salt

  • 1/2 Teaspoon Black pepper

  • Pinch of red pepper flakes

  • 2 Cup cooked long or medium-grain white rice

  • 1 (8 oz) can tomato sauce

  • 1

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

    500 ˚F

  • 2

    Place a cast iron skillet on the grill and allow the skillet to preheat with the lid closed for 20 minutes.
  • 3

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

    • 5 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

  • 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

  • 5

    Remove the peppers from the grill and set aside to cool. Slice the peppers in half lengthwise. Scrape out the 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.

    • 2 Tablespoon olive oil, or as needed

    • 1 yellow onion, finely chopped

  • 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.

    • 1/2 Pound ground pork

    • 1/2 Pound ground buffalo

    • 1 Tablespoon garlic, minced

    • 1/4 Cup parsley leaves, finely chopped

    • 3/4 Teaspoon Salt

    • 1/2 Teaspoon Black pepper

    • Pinch of red pepper flakes

    • 2 Cup cooked long or medium-grain white rice

    • 1 (8 oz) can tomato sauce

  • 9

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

    350 ˚F

  • 10

    Stuff the peppers with the rice mixture and place them 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 has heated through, around 25-30 minutes.
  • 12

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

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