• 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

Chipotle Crema

• In a small blender combine sour cream, chipotles in adobo, lime juice and soy sauce. Blend until smooth and season to taste.

Radish Salsa

• 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.