Steps

• 1

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

  500 ˚F / 260 ˚C

  00:15

• 2

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

  500 ˚F / 260 ˚C

  00:20

• 3

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

• 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 / 260 ˚C

  00:10

• 5

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

  500 ˚F / 260 ˚C

  00:03

• 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.

  500 ˚F / 260 ˚C

  00:06

• 9

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

  350 ˚F / 177 ˚C

• 10

  Stuff the peppers with the rice mixture and place 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 is heated through, 25-30 minutes.

  350 ˚F / 177 ˚C

  00:30

• 12

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