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Cheddar Taco Stuffed Poblano

Cheddar Taco Stuffed Poblano

This grilled pepper is chock-full of the flavors of beef tacos, and topped with a decadent amount of melted Cabot Sharp Cheddar Cheese! You can whip together this recipe in under an hour for a great weeknight dinner.
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course beef, Main Course
Cuisine American, fusion, Mexican
Servings 4


  • 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

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.



For the sauce, use only a small amount of the chipotles in adobo from the can to start. They are shockingly spicy, and you want your crema to actually cut some heat, not just add to the spiciness!
Keyword taco stuffed pepper