"Now enjoy.  Don't even bother using a fork and knife.  Just dig right in with your grubby little paws and tear it up!  If you didn't overstuff your pepper, it's actually not too hard to hold it like a taco and eat it that way."  Caveman Greg


1 lb. Slanker grass-fed ground beef, chicken or pork

4 large Poblano peppers

Some veggies (carrots; squash; zucchini; onions)

Topping (optional): cheese; plain yogurt; salsa; guacamole

Seasoning (optional): taco seasoning, adobo, T-Coon's "The Stuff" or mole


Lightly start to brown the meat in a skillet over low heat.

On a gas grill, turn on the burners and place the poblanos on the grill over the flame.  While the peppers are roasting, cut the veggies into small pieces. 

Keep an eye on the peppers and rotate them as the skin blackens; you want the whole pepper to be charred black.  After they are done, throw them in a Ziploc bag and let them cook.  This is called "sweating" and allows the skin to soften for easy removal.

Meanwhile, the meat should be almost done.  Add the veggies to the meat and if you used really lean meat, you may need to add some fat (tallow, butter or coconut oil) or water.  Add the seasoning.

After the peppers cool, peel off the skin, cut open lengthwise and remove the seeds.  Stuff them with the skillet contents and top with your choice of topping(s).