Traeger Stuffed Poblano Peppers are just one of the appetizer recipes I made for my dad’s birthday party.
You kinda can’t go wrong with anything stuffed with sausage and cheesy goodness.
I made the filling the night before and stuffed poblanos the day of his birthday.
And smoked them for that extra kiss of wood fired flavor 🙂
You could use this same filling for jalapenos, but my dad is a sucker for poblanos so that’s what I went with.
How to Make Traeger Stuffed Poblano Peppers
Start with some olive oil in a skillet over medium heat.
And add a diced onion, diced red pepper, kosher salt, and pepper.
Cook this for a few minutes, stirring a few times.
Then some garlic and a pound of ground Italian sausage will join the peppers and onions.
Cook this for around 8 minutes, and break up the sausage with a spatula as it cooks.
Now comes the cheesy goodness that I promised earlier 😉
First up is a block of cream cheese.
I cut mine in smaller pieces, but you can add the whole block at once.
Either way, stir until the cream cheese is melted and evenly combined.
Then 1 1/2 cups of shredded cheese (I used Mexican blend).
Stir until melted…I mean this right here could be a dip or just eaten with a spoon.
Let the filling cool slightly while you prepare the poblano peppers.
Cut them in half, remove some of the seeds and most of the white ribs.
Poblanos are a very mild pepper, very little heat but a whole lot of flavor.
I barely fit the filling into 4 poblano peppers, so I probably should have called these “extra stuffed” peppers.
Depending on size you could stuff between 4 or 5 peppers.
Set the Traeger to 350 degrees and place them right on the grill grate for 20 to 30 minutes.
They could bake in a 350 degree oven on a baking sheet for the same time.
Traeger Stuffed Poblano Peppers are even more delicious than they are gorgeous!
I gently removed mine from the Traeger with a spatula.
And for sure these guys will have to be eaten with a knife and fork 😉
If you like Traeger Stuffed Poblano Peppers, you might also like these recipes…
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Traeger Stuffed Poblano Peppers
Traeger Stuffed Poblano Peppers have a cheesy, creamy filling with sausage and then stuffed into poblano peppers and cooked on the Traeger
- 1 Tbsp olive oil
- 1 onion diced
- 1 red bell pepper diced
- kosher salt, pepper
- 4 cloves garlic minced
- 1 pound ground Italian sausage
- 8 oz block cream cheese
- 1 1/2 cups shredded cheese (I used Mexican blend)
- 4 to 5 poblano peppers (depending on size)
In a skillet over medium heat add the olive oil, onion, red pepper, kosher salt, and pepper. Cook 5 minutes, stirring occasionally.
Add the garlic and Italian sausage. Cook 8-10 minutes, breaking up the sausage as it cooks.
Turn the heat down to low and add the cream cheese. Stir until the cream cheese is melted into the sausage mixture. Turn the heat off and add the shredded cheese, stirring until melted.
While the filling cools, cut each poblano in half and remove the seeds and white ribs.
Stuff each poblano half with the filling. Place them on the Traeger grill grate set to 350 degrees for 30 to 40 minutes.
Note: These could also be baked in a 350 degree oven on a baking sheet for 30 to 40 minutes.