Kansas Style Stuffed Poblano Peppers on the Grill

Introduction

These Kansas-style stuffed Poblano peppers are packed with flavor. Filled with sausage, cheese, and spices, then grilled to perfection over an open fire, this dish has the perfect smokiness and tenderness. Using the Arteflame grill ensures even cooking and a delicious, crisped exterior. No oven or extra cookware needed—just fire, flavor, and unbeatable texture.

Ingredients

• 4 large Poblano peppers
• 1 lb ground sausage
• 1 cup shredded cheddar cheese
• 1/2 cup cream cheese
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 2 tablespoons butter
• 1/4 cup chopped fresh cilantro
• 1/4 cup diced onions

Instructions

Step 1: Preheat the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them inside the grill.
2. Stack firewood on top of the soaked napkins.
3. Light the napkins and allow the fire to build.
4. Wait about 20 minutes for the flat griddle cooktop to heat up.

Step 2: Prepare the Peppers

1. Slice each Poblano pepper lengthwise and remove the seeds.
2. Brush the outer skin with a little melted butter for extra flavor.
3. Set the peppers aside.

Step 3: Cook the Sausage Filling

1. On the Arteflame flat griddle cooktop, melt 1 tablespoon of butter toward the center where heat is highest.
2. Add the diced onions and cook until softened.
3. Add the ground sausage and cook until browned, breaking it apart as it cooks.
4. Mix in garlic powder, smoked paprika, cumin, salt, and pepper.
5. Remove from the grill and allow to cool slightly.

Step 4: Stuff the Peppers

1. In a bowl, mix the cooked sausage with cheddar cheese and cream cheese until well combined.
2. Spoon the mixture into each Poblano pepper half.

Step 5: Grill the Stuffed Peppers

1. Place the stuffed peppers on the outer edge of the Arteflame griddle cooktop.
2. Grill for about 10-15 minutes, or until the cheese is fully melted and the peppers are tender.

Step 6: Garnish and Serve

1. Remove the peppers from the grill and let them rest for a few minutes.
2. Sprinkle with chopped cilantro.
3. Serve and enjoy!

Tips

• For extra smokiness, grill the Poblanos directly on the center grill grate for a few seconds before stuffing.
• Use a mix of pepper jack and cheddar cheese for more flavor.
• For spicier stuffed Poblanos, mix in some diced jalapeños into the filling.
• Remove the peppers when they look tender; they will continue cooking a bit even after removal.

Variations

• Mexican Chorizo Style: Swap out the sausage for spicy chorizo, and use Monterey Jack cheese.
• Vegetarian Delight: Replace the sausage with a black bean and corn mixture, along with queso fresco.
• BBQ Twist: Use pulled pork mixed with smoked gouda for a BBQ-inspired version.
• Breakfast Peppers: Stuff with cooked scrambled eggs, crumbled bacon, and cheddar for a morning treat.
• Spicy Buffalo: Mix shredded buffalo chicken with blue cheese and stuff the peppers for a spicy kick.

Conclusion

Grilling stuffed Poblano peppers on the Arteflame brings out their natural smoky flavor while perfectly melting the cheese inside. With the flat griddle cooktop, you ensure even cooking without burning. Try out different variations and enjoy a smoky, delicious meal straight from the grill!

Best Pairings

• Grilled sweet corn with lime and butter
• Smoky grilled potatoes with herbs
• Fresh pico de gallo with tortilla chips
• Cold Mexican lager or a smoky mezcal cocktail