Kokanee Quinn’s latest culinary discovery proves one thing: just because it’s wild game doesn’t mean it can’t get a little fancy.
While scrolling through the Wild Game Cuisine site (aka a gold mine for wild protein lovers), Kokanee stumbled on a gem that’s now a go-to around the grill: Antelope-Stuffed Poblano Peppers. And let’s just say—it’s worth every bit of the prep.
Poblanos are mild, flavorful chili peppers, perfect for stuffing with all sorts of deliciousness. This version loads them with seasoned ground antelope, sautéed onions, creamy cheese blends, cooked quinoa, and a jalapeño salsa that brings just the right kick. If you don’t have antelope, don’t worry–you can substitute it for elk or venison—any wild ground game works here.
To soften the outer skin, you’ll boil the peppers for about 10 minutes before stuffing. Then load them up, toss them in a hot oven (or Traeger, if you’re feelin’ smoky), and bake ‘til everything is golden and melty. You can even crack an egg on top halfway through—because more protein, more awesome.
Serve these beauties with sliced avocado, sour cream, and salsa, and you have a dish that is perfect for dinner, weekend brunch, or post-hunt celebrations.
Antelope-Stuffed Poblano Peppers
Inspired by Wild Game Cuisine
Ingredients
- 3/4 lb ground antelope (or elk/venison)
- 1 small sweet onion, chopped
- 1 tbsp olive oil
- 1 tbsp ground cumin
- 1 tsp ground coriander
- 1 tsp Mexican oregano
- 1 tsp garlic powder
- 1/2 tsp kosher salt
- 1 cup shredded white cheddar
- 1/2 cup whipped cream cheese
- 1/4 cup chopped cilantro
- 1/2 cup cooked quinoa or rice
- 7 oz can El Pato jalapeño salsa (or your fave)
- 4 medium poblano peppers
Instructions
- Preheat oven or Traeger to 400°F. Place cast iron skillet inside to heat up.
- Boil poblano peppers for 10 minutes, cool, slice open, remove seeds.
- Sauté onions in olive oil, add ground meat, cook until browned. Season.
- Combine meat with cheese, cream cheese, quinoa, cilantro, and salsa.
- Stuff peppers, top with more cheese, and bake in skillet for 30–35 minutes.
- Optional: Crack an egg on each pepper 20 mins in for extra protein.
- Serve with avocado, sour cream, and more salsa.
