Antelope Stuffed Poblano Peppers
The poblano is a mild chili pepper that is perfect for stuffing with a combination of ground wild game meat and cheesy ingredients.
Servings: 4
Ingredients
- 3/4 lb ground antelope, or other game meat
- 1 small sweet onion, chopped
- 1 tbsp olive oil
- 1 tbsp ground cumin
- 1 tsp ground coriander
- 1 tsp Mexican oregano
- 1 tsp granulated garlic powder
- 1/2 tsp kosher salt
- 1 cup shredded white cheddar cheese
- 1/2 cup whipped cream cheese
- 1/4 cup cilantro, chopped
- 1/2 cup cooked quinoa or rice
- 7 oz can El Pato jalapeno salsa, or other salsa
- 4 medium poblano peppers
Instructions
- Preheat the oven to 400°F. Place a cast iron skillet in the oven to preheat.
- Bring a large pot of water to a boil. Add the poblano peppers and boil for 10 minutes to soften the skins. Remove from the water and let cool slightly. Slice the peppers open, rinse under cold water, remove the seeds, and set aside.
- Heat a skillet over medium heat and add the oil and onions. Cook for about 5 minutes, until softened. Add the ground antelope and cook until browned. Season with cumin, coriander, garlic powder, Mexican oregano, and salt. Remove from heat.
- In a large bowl, combine the cooked meat mixture, shredded cheese, cream cheese, cooked quinoa (or rice), cilantro, and salsa. Divide the filling evenly and stuff each poblano pepper. Top with additional shredded cheese.
- Carefully place the stuffed poblano peppers into the preheated cast iron skillet and bake for 30–35 minutes. Optional egg variation: About 15 minutes into baking, crack an egg into the center of each stuffed pepper and return to the oven until the whites are set but the yolks remain slightly runny.
- Serve each stuffed pepper with sliced avocado, sour cream, and salsa.
Notes
- Don’t overcook the antelope. Antelope is very lean, so cook just until done to keep the filling tender and juicy.
- Ground meat substitutions. No ground antelope available? Ground elk or ground venison are excellent substitutes and work beautifully in this recipe. Cook them gently and avoid overbrowning to prevent dryness.
- Salsa substitute. If El Pato isn’t available, substitute with your favorite jalapeño salsa, green enchilada sauce, or a mild roasted green chile salsa for similar flavor and heat.
- Soften peppers first. Briefly boiling the poblanos makes them easier to stuff and ensures a tender bite, especially when baking.
- Choose your grain wisely. Quinoa adds protein and texture, while steamed rice keeps the filling classic and comforting—both work well.
- Add the egg halfway through. If using eggs, crack them into the peppers about 15 minutes into baking so the whites set without overcooking the yolks.