Traeger Stuffed Poblano Peppers

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1 Tbsp olive oil

1 onion (diced)

1 red bell pepper (diced)

Kosher salt, pepper

4 cloves garlic (minced)

1 pound ground Italian sausage

8 oz block cream cheese

1 ½ cups shredded cheese (I used Mexican blend)

4 to 5 poblano peppers (depending on size)

In a skillet over medium heat add the olive oil, onion, red pepper, kosher salt, and pepper. Cook 5 minutes, stirring occasionally.
Add the garlic and Italian sausage. Cook 8-10 minutes, breaking up the sausage as it cooks.
Turn the heat down to low and add the cream cheese. Stir until the cream cheese is melted into the sausage mixture. Turn the heat off and add the shredded cheese, stirring until melted.
While the filling cools, cut each poblano in half and remove the seeds and white ribs.
Stuff each poblano half with the filling. Place them on the Traeger grill grate set to 350 degrees for 30 to 40 minutes.Note: These could also be baked in a 350 degree oven on a baking sheet for 30 to 40 minutes.