By Seth Fera-Schanes
Poblano peppers have a mild flavor and are excellent for stuffing. The ground buffalo is lean and works well with the mushroom, carrot and celery mixture. I also used salt pork instead of olive oil when cooking for additional flavor (but you can use olive oil if you would like.) This is a great recipe for those looking to make a paleo meal.
1 lb. ground buffalo
1/2 medium onion – diced
4 medium to large poblano peppers
3 cups baby portabella mushrooms – diced
3/4 cup celery – diced
1/2 cup carrots – diced
2 serrano peppers – diced (optional for heat)
Salt pork – or olive oil if you prefer
Salt and pepper to taste
Serving size: 4
Prep time: 15 minutes
Cook time: 15-20 minutes
Preheat oven to 425 F degrees
Slice poblano peppers down one side lengthwise and then make two small 1/4 inch incisions towards the top of the pepper. Gently open and cut out center piece with seeds and then rinse clean. Set aside.
In a large pot, add 5-10 small pieces of rinsed salt pork. Allow pork to render over medium heat for a few minutes until there is a sheen on in the pot. Disgard any remaining pieces but do not drain pot.
Add onion and cook for a few minutes until translucent (do not carmelize.) Add buffalo and brown for 2-4 minutes. Remove contents from pot and set aside.
In same pot, add all the diced vegetables and cook for 5-10 minutes. Add olive oil or another piece of salt pork if needed.
Add buffalo back into pot, cook for another 2 minutes, stirring all ingredients together and add salt and pepper to taste. Remove from heat and allow to cook for a few minutes.
When mixture is cool enough to handle, spoon into poblano peppers. Put stuffed peppers onto glass baking dish or baking sheet and put in over. Cook for 15-20 minutes or until peppers are fork tender.