Smoked Tex-Mex Poblano Peppers #TraegerGrill #RecipeIdeas #BBQInspiration

What You Need to Make Mexican Stuffed Poblano Peppers
Eight poblano peppers, cut as near to the same size as feasible, are required. All you need to do to get them ready is cut off the stem, cut them in half lengthwise, and remove the seeds and membranes. Transfer all 16 pepper halves to a half sheet pan and let aside to cool.

Expert advice: To keep any uneven peppers upright, space the pepper halves apart and let them come into contact. Similarly, placing the stuffed peppers on the grill grates should be done.

Ground turkey or chicken would work well for the Extra Lean Ground Beef Filling.
Salsa or RO-TEL would both make suitable replacements for Fire Roasted Diced Tomatoes.

I used whole kernel corn with chipotle chilies added, either canned or fire-roasted.
Frozen Cauliflower Rice: Feel free to substitute any type of cooked rice or leave it out entirely.
Taco Spice and Any Other Ingredients
Black or pinto beans, cream cheese, fresh onion and garlic cooked with the ground beef, and hidden veggies like the spinach in my taco chili are some ideas for additional components. To keep it lower in fat, you could also use my ground chicken chorizo or substitute the ground beef with chorizo, like in my smoked jalapeño poppers.
How to Prepare Smoked Stuffed Poblano Peppers with Traeger
Cook the peppers for 40–45 minutes at 350°F on the Traeger Pro 575; add the cheese in the last 10 minutes. The Pellets were Traeger Signature.

Bake the filled peppers with smoked buffalo chicken for 50–60 minutes at 350°F. Given that poblano peppers are often narrower than bell peppers, this makes sense.

With all 16 stuffed peppers, your grill grate will be very crowded, but if you see that the peppers are browning too much after adding the cheese, you could want to shift those that are in hot regions near the front and back of the Traeger. Although a little charring enhances flavor, avoid burning them.

How to Bake and Air-Fry Peppers with Fillings
Make these stuffed poblano peppers indoors if you haven't yet fully transformed into a dad who enjoys smoking meats. These suggestions for time and temperature are based on my recipes for air fryer stuffed peppers and buffalo rotisserie chicken stuffed peppers:

Stuffed peppers are air-fried for 10–12 minutes at 375ºF, then for a further 6–8 minutes at the same temperature after adding cheese. (In a 6.5-quart Ninja Foodi air fryer, cook times are given.)
Stuffed peppers should be baked for 20 minutes at 400ºF, covered with foil. After taking off the foil and adding the cheese, roast the peppers for a further 15 to 20 minutes, or until they are soft and completely cooked.

Appetizers for Stuffed Peppers
I think the best thing about stuffed peppers is that they are basically like having a whole dinner in one dish. Along with it, you may offer some tortillas or tortilla chips and a simple salad.

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