Colorado Smoked Poblano Stuffed Peppers on the Arteflame

Introduction

Fire-roasted poblano peppers are stuffed with a savory mix of bison, rice, and cheese, then finished to perfection on the Arteflame grill. The smoky depth of the fire enhances every bite, delivering a recipe that brings out the best in grilled flavors. This dish is perfect for any gathering.

Ingredients

• 4 large poblano peppers
• 1 lb ground bison
• 1 cup cooked rice
• 1 cup shredded cheddar cheese
• 1/2 cup black beans
• 1/2 cup fire-roasted corn
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp butter

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the napkins in the center of the grill and stack firewood on top.
3. Light the napkins and allow the fire to fully develop. The grill will be ready in about 20 minutes.

Step 2: Fire-Roast the Peppers

1. Place poblano peppers directly on the flat cooktop griddle.
2. Turn them occasionally until the skin is charred and blistered on all sides.
3. Once done, transfer them to a bowl and cover to let them steam for a few minutes.
4. Peel off the skins, then carefully make a slit and remove the seeds.

Step 3: Prepare the Bison Filling

1. Place butter on the flat cooktop, allowing it to melt.
2. Add diced onion and garlic, sautéing until soft and fragrant.
3. Add ground bison, browning it evenly while breaking it apart.
4. Season with cumin, smoked paprika, salt, and pepper.
5. Mix in cooked rice, black beans, and fire-roasted corn.
6. Cook everything together until well combined.

Step 4: Stuff the Peppers

1. Carefully spoon the bison mixture into each poblano pepper.
2. Top each pepper with shredded cheese.

Step 5: Finish on the Arteflame

1. Place the stuffed peppers on the Arteflame’s outer griddle.
2. Let them cook until the cheese melts and the filling is heated through.
3. Remove from the grill and serve immediately.

Tips

• For added smokiness, use mesquite or oak firewood.
• Butter enhances flavor and prevents sticking, so always use it before placing food on the grill.
• Remove the bison filling from the grill when it's about 15°F below your desired temperature—it will continue cooking after removal.

Variations

• Spicy Chorizo: Replace the bison with spicy chorizo for extra heat.
• Tex-Mex Style: Add diced tomatoes and jalapeños to the filling.
• Vegetarian Delight: Use grilled mushrooms and zucchini instead of bison.
• Breakfast Version: Mix in scrambled eggs and sausage for a morning twist.
• Cheesy Bacon: Add crispy bacon bits and extra cheddar cheese.

Conclusion

The Arteflame grill's ability to provide high-heat searing and slow cooking on the griddle makes these stuffed poblano peppers a must-try. Fire-roasting the peppers over an open flame infuses them with irresistible smokiness, while the juicy bison filling delivers rich flavor. Impress your guests with this beautiful and delicious dish.

Best Pairings

• Grilled street corn with cotija cheese
• Fire-roasted salsa with homemade tortilla chips
• Smoky black bean dip
• Cold Mexican-style lager or a smoky mezcal cocktail