Poblanos are the perfect pepper for showing off in the kitchen. They’re mild, sturdy, and basically made for stuffing—and when you pack them with wild game, they go from “just dinner” to “brag-worthy feast.”
Stuff them, top them with more cheese, and let the oven or wood-fire grill do its thing. Thirty minutes later, you’ve got protein-packed poblano perfection. Feeling bold? Crack an egg into each pepper about 20 minutes in, and suddenly you’ve reinvented breakfast, dinner, and everything in between.
Serve with avocado, sour cream, and extra salsa—because no one ever said, “Whoa, that’s too many toppings.”
And now, here’s the recipe that Kokanee Quinn found just for you so that you can make it happen:
Prep Time: 30 minutes
Cook Time: 35 minutes
Servings: 4
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 cheese
- 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 favorite salsa)
- 4 medium poblano peppers
Instructions
- Preheat oven or grill to 400°F. Place a cast iron skillet inside to preheat.
- Boil peppers for 10 minutes to soften. Cool, slice, remove seeds, and set aside.
- In a skillet, sauté onions in olive oil for 5 minutes. Add ground meat and cook until browned. Season with cumin, coriander, oregano, garlic powder, and salt.
- In a bowl, mix meat with both cheeses, quinoa, cilantro, and salsa.
- Stuff the peppers with the mixture and top with more shredded cheese.
- Place in the hot skillet and bake 30–35 minutes.
- (Optional power move) Crack an egg into each pepper after 20 minutes and finish baking until set.
- Serve hot with avocado, sour cream, and salsa.
