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.
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.