Elk Stuffed Poblano Peppers with Cornbread and Cheese Topping

Bustin’ at the seams and packed with flavor, these elk stuffed poblano peppers are loaded with ground elk, onion, sweet corn, tomatoes, steamed rice, a bold blend of spices, and plenty of shredded cheese. The real showstopper? A golden cornbread batter topping that bakes crisp on the outside and tender inside—pure comfort food, wild game style.

You can prep and bake in the oven at 400°F for 40-45 minutes until golden and irresistible.

Serve with sour cream, sliced avocado, and fresh salsa for a meal that delivers big, bold flavor.

Pro Tip: If you love my Elk Cornbread Casserole, don’t stop scrolling—this stuffed pepper recipe is another must-try wild game favorite!

Preparing the Filling

Start by blanching poblano peppers just until they soften—this makes them easier to stuff and ensures even baking. While they cool, heat olive oil in a skillet and brown 1 lb ground elk. Season with ground cumin, coriander, Mexican oregano, chili powder, garlic powder, and kosher salt.

Stir in sweet corn, diced tomatoes, chopped cilantro, and cooked rice for a colorful, flavorful filling that pairs perfectly with the rich elk meat.

Stuffing the Peppers

Slice each poblano lengthwise and remove the seeds and membranes. Spoon in the elk filling, making sure each pepper is generously stuffed.

Top with shredded cheese—cheddar, Monterey Jack, or a blend work beautifully. For a golden, comforting crust, add pre-made cornbread mix on top. A spoonful of salsa adds extra flavor and a pop of color.

Baking

Preheat the oven to 400°F. Arrange the stuffed peppers in a baking dish and bake for 30-35 minutes, until the cornbread is golden and cooked through.

Serve warm with sour cream, avocado slices, and extra salsa for a hearty wild game meal that’s as impressive as it is flavorful.

Tips for Success when making these Ground Elk Stuffed Poblano Peppers

• Blanch the peppers: Softens the skin for easier stuffing and even baking.
• Even filling: Make sure each pepper gets a balanced portion of elk, corn, rice, and spices.
• Cheese choice: Sharp cheddar, Monterey Jack, or a blend melts perfectly.
• Prep ahead: Assemble peppers in advance and refrigerate until ready to bake.
• Flexible wild game protein: This recipe works with other ground wild game like antelope or venison—season the same way for tender, savory results every time.

Preheat the oven to 400°F.

Blanch the poblano peppers to soften, then slice down the length and remove seeds and membranes.

In a skillet, heat olive oil over medium heat. Add onions and ground elk, cooking until browned. Season with cumin, coriander, Mexican oregano, garlic powder, chili powder, and salt. Stir in sweet corn and diced tomatoes.

In a bowl, combine the cooked meat mixture with rice and chopped cilantro.

Stuff each poblano pepper with the meat mixture, top with cornbread mix, and sprinkle with shredded cheese.

Bake at 400°F for 30-35 minutes, until the cornbread is golden and cooked through.

Serve warm with salsa, sour cream, and avocado slices.

More Wild Game Stuffed Poblano Recipes to Try

If you loved these Elk Stuffed Poblano Peppers, check out my Ground Venison Cornbread Poblano Peppers with Black Beans and Antelope Stuffed Poblano Peppers for even more hearty, flavorful wild game dinners.

You can also explore my other elk recipes, like Swiss Elk Steak, Elk Satay with Soy Marinade, Elk Burgundy, Elk Scalloppine with Lemon Wine Sauce, and Stuffed Elk Tenderloin with Prosciutto and Mushrooms, for more creative wild game meals.

Elk Stuffed Poblano Peppers with Cornbread Topping

Bustin’ at the seams, these elk stuffed poblano peppers are packed with flavorful ground elk, sweet corn, tomatoes, rice, and spices, all topped with a golden cornbread crust and melted cheese. Perfectly baked and served with salsa, sour cream, and avocado, this wild game recipe is a crowd-pleaser for any occasion.

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Course: Main Course

Cuisine: American

Keyword: elk stuffed poblano peppers

Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Servings: 6

Ingredients

• 6 large poblano peppers
• 1/2 lb ground elk (or other ground wild game)
• 2 tsp olive oil
• 1 tsp ground cumin
• 1 tsp granulated garlic powder
• 1/2 tsp ground coriander
• 1/2 tsp Mexican oregano
• 1/2 tsp chili powder
• 1/2 tsp kosher salt
• 1/2 onion, finely diced
• 1/2 cup sweet corn
• 1/2 cup tomatoes, chopped
• 1 cup cooked white or brown rice
• 2 tbsp fresh cilantro, chopped
• 1/2 cup hredded cheese (cheddar, Monterey Jack, or blend)
• 1 cup pre-made cornbread mix (Jiffy works)
• Salsa, sour cream, and avocado slices, for serving

Instructions

• Preheat the oven to 400°F.
• Blanch the poblano peppers to soften, then slice down the length and remove seeds and membranes.
• In a skillet, heat olive oil over medium heat. Add onions and ground elk, cooking until browned. Season with cumin, coriander, Mexican oregano, garlic powder, chili powder, and salt. Stir in sweet corn and diced tomatoes.
• In a bowl, combine the cooked meat mixture with rice and chopped cilantro.
• Stuff each poblano pepper with the meat mixture, top with cornbread mix, and sprinkle with shredded cheese.
• Bake at 400°F for 30-35 minutes, until the cornbread is golden and cooked through.
• Serve warm with salsa, sour cream, and avocado slices.

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