In partnership with Cabot Creamery Co-operative
A soft roasted pepper stuffed with rice, taco meat, smothered in cheese and topped with salsa and chipotle crema? We can’t imagine a tastier or easier weeknight dinner than this Traeger grilled stuffed pepper, full of taco filling and loads of melty Cabot cheddar cheese!
An Amazing Cheesy Stuffed Poblano On The Grill
At our house, any excuse to make a dish with Mexican flavors is a great thing. We have tacos, burritos and the like frequently and love to mix up the ingredients to create something new each time. For dinner this night, we took the ingredients of tacos and stuffed them in a roasted poblano pepper and covered it in cheese.
Everything is cooked on the Traeger for this dinner (with a shortcut here or there) and comes together in about an hour. You can adjust the fillings and flavors based on what’s in the fridge or your preference, but be sure to include a big pile of melted Cabot sharp cheddar cheese on top for the final bake. The cheese gets super melty and delicious and the stuff that hits the cast iron on the edges gets slightly crisp and lacy.
To finish off this dish, we whipped together a quick chipotle crema using Cabot sour cream, which added a little bit more heat to the dish. We also topped it with a quick crisp salsa of thinly sliced cucumber, radish and jalapenos. Served with a simple green salad and some corn chips on the side, you have an amazing meal made at home and perfect for a weeknight with your family!
- Cabot Sharp Cheddar Cheese
- Cabot sour cream
- Poblano peppers
- Ground beef
- Rice (we used a packet of microwave-ready rice)
- Can of chipotle in adobo sauce
Why Cooking This Stuffed Pepper on the Traeger Works
We love to cook dinner on our Traeger because it keeps clean-up in the house to a minimum and imparts amazing wood-fired flavor in everything we cook. Plus, it is always fun to impress people with a delicious dinner that has been cooked outdoors, regardless of the season! For this recipe, we started the grill at a fairly high heat (325*) and cooked the peppers and the ground beef at the same time. By placing a cast iron pan in the grill while it heats up, you can get a screaming-hot pan ready for browning the meat.
By cooking the beef just as we would have done so inside on the stove (but instead in the grill) there’s no residual splatter to wipe up in the kitchen and dinner comes together in a hurry. The peppers roast in the grill at the same temperature you cook the meat, and then once they’re blistered and soft, you pull them from the grill to peel and stuff.
We left the Traeger on while stuffing the peppers because everything goes back in the grill for one final cook and to get that Cabot cheddar cheese super melty.
Ultimately, dinner took about an hour to make and was super simple and fun to make in the Traeger grill!
- Preheat your Traeger grill to 350* and place a cast iron skillet in the grill to get very hot.
- Rinse your peppers under cool water and set them aside.
- Prep your ground beef ingredients– finely chop the onions and garlic.
- Place onions and garlic into the skillet and cook until translucent.
- Remove onions and set aside.
- Add ground beef to the skillet and cook until browned.
- Add onions into the ground beef and mix together.
- Carefully remove the cast iron skillet from the grill.
- Slice the peppers down the middle and remove the seeds if desired.
- Lay the peppers into the cast iron skillet.
- Fill the peppers with rice and the ground beef mixture.
- Top with plenty of Cabot cheddar cheese.
- Place the cast iron skillet back into the grill until the cheese is bubbly and golden.
- Carefully remove the skillet and top it with your favorite toppings.
Similar Recipes and Ideas
For this recipe, we suggest you use poblano peppers which are generally more mild, especially when roasted. But sometimes they can be more spicy, so just be aware. You could definitely use other types of peppers– even bell peppers– to stuff if you prefer.
Want other recipes that include stuffing the main dish with cheese? Try out my Pimento-stuffed burger recipe here.
Products used in this cook:
We always turn to Cabot Creamery Co-operative’s products when we cook at home, because we love the quality of the cheese and dairy and the story behind the brand. Since 1919, families of farmers in Cabot Vermont have come together to make amazing dairy products using milk from happy and healthy cows. As a certified B-Corporation that looks out for the communities in which it operates and the environment as a whole, Cabot Creamery Co-operative has an approach to business and food that we believe in. Plus, their cheeses are just delicious and versatile and work perfectly for this cook where we wanted a flavorful and melty topping to our stuffed peppers.
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Cheddar Taco Stuffed Poblano
- Traeger grill
- Cast iron pan
- Cheese grater
- 1 block Cabot Sharp Cheddar Cheese
- 1 cup Cabot sour cream
- 4 whole poblano peppers
- 2 cloves garlic
- 1 white or yellow onion
- 1 pound ground beef
- 2 cups rice we used a packet of microwave-ready rice
- 2 whole jalapenos
- 2 fresh radishes
- 1/2 a Persian cucumber
- A handful of cilantro
- 1 can of chipotles in adobo sauce
- Juice of 1/2 lime
- A dash of soy sauce
- Preheat the Traeger grill to 350* and place your cast iron skillet inside to get very hot
- Rinse the poblano and jalapeño peppers under cool water and set them aside
- Prepare your ground beef ingredients by finely chopping the onions and the garlic
- Put the onions and garlic into the hot skillet with a bit of oil and cook until translucent
- Remove the onions and set aside in a bowl
- Add the ground beef to the skillet and cook it until browned and cooked through (drain if necessary)
- Add the onions back into the ground beef and mix it all thoroughly
- Carefully remove the cast iron skillet from the grill and bring it inside
- Slice the peppers down the middle (only halfway deep) and remove the seeds if desired to make pockets
- Lay the peppers into the cast iron skillet
- Fill the roasted peppers with rice and the ground beef mixture
- Top with plenty of grated Cabot Sharp Cheddar cheese
- Place the cast iron skillet back into the grill until the cheese is bubbly and golden
- Carefully remove the skillet and top it with your favorite toppings like chipotle Crema and radish salsa
- In a small blender combine sour cream, chipotles in adobo, lime juice and soy sauce. Blend until smooth and season to taste.
- To prepare salsa, chop roasted jalapeno (about 1/2), the radishes and the cucumber in a similar dice. Mix with cilantro, salt and pepper and a squeeze of lime and season further to taste.