Brisket Stuffed Poblano Peppers Recipe
If you’ve been craving a showstopper dish that marries smoky barbecue with vibrant Tex-Mex flavors, let me introduce you to Brisket Stuffed Poblano Peppers. This recipe pulls together tender brisket, melty cheese, and roasted poblanos for a feast that’s bold, comforting, and eye-catching all at once. Whether you’re cooking for a family dinner or trying to impress at your next backyard cookout, Brisket Stuffed Poblano Peppers deliver on both flavor and presentation — a true celebration of everything delicious about Southern cooking!
Ingredients You’ll Need
Each ingredient in Brisket Stuffed Poblano Peppers brings its own unique touch to the table, from deep, smoky beef to silky, cheese-laden filling and those signature green chiles. With just a handful of simple components, you get a dish that tastes like you fussed all day.
- Poblano Peppers: Their mild heat and beautiful shape make the perfect edible vessels for flavorful stuffing.
- Chopped Beef Brisket: Use leftover smoked brisket for the ultimate rich, smoky depth — it’s a great way to give new life to barbecue extras!
- Shredded Colby Jack or Pepper Jack Cheese: Choose your favorite for gooey melt factor and that classic creamy finish.
- Petite Diced Tomatoes (drained): Adds juiciness, bright acidity, and a pop of color to every bite.
- Granulated Garlic: For that deep, mellow garlic punch without any chopping or mincing required.
- Optional Garnishes — Diced Tomatoes & Green Onion Tops: Sprinkle these over the finished peppers for extra crunch and freshness!
How to Make Brisket Stuffed Poblano Peppers
Step 1: Fire Up the Grill
Begin by preparing your grill for indirect heat, aiming for about 300°F. Toss in some pecan or hickory wood chunks to infuse your Brisket Stuffed Poblano Peppers with irresistible smokiness. This gentle heat is key for softening the peppers while keeping the cheesy brisket filling moist and melt-in-your-mouth delicious.
Step 2: Prep the Poblanos
Give your poblanos a quick rinse and pat them dry. Take a sharp knife and carefully slice down the length of each pepper, creating a little boat for your stuffing — keep the stem end intact for easy handling. The reserved slices can be saved for another meal, maybe tossed into scrambled eggs or roasted veggies.
Step 3: Make the Filling
In a large bowl, combine chopped beef brisket, the shredded cheese of your choice, drained petite diced tomatoes, and a generous tablespoon of granulated garlic. This hearty mixture is where the magic happens: brisket brings that satisfying chew and flavor, while cheese and tomatoes keep things rich and juicy.
Step 4: Stuff the Peppers
Using a spoon, fill each poblano “boat” with a hefty mound of the brisket and cheese mixture. Don’t be afraid to pile it high — a little overflow just means more crispy melted edges! Nestle your stuffed peppers directly onto the cooler side of your grill to ensure even cooking and keep the fillings in place.
Step 5: Grill Until Bubbly and Tender
Close the grill lid and let your Brisket Stuffed Poblano Peppers cook for about 30 minutes. You’re aiming for the peppers to become tender with just a hint of char and the filling to be molten-hot and bubbly. The aroma wafting up at this point is something special — your neighbors might even get jealous!
Step 6: Add the Finishing Touches
Once the peppers are cooked through, carefully remove them from the grill. Sprinkle the tops with extra diced tomatoes and sliced green onion. This last burst of freshness and crunch really ties everything together with both color and flavor.
How to Serve Brisket Stuffed Poblano Peppers
Garnishes
For the perfect finishing touch, a scattering of fresh diced tomatoes and bright green onion tops not only looks stunning but also adds a cool crunch that contrasts beautifully with the warm, smoky peppers. Feel free to add a dollop of sour cream or a shake of hot sauce if you’re feeling zesty!
Side Dishes
Brisket Stuffed Poblano Peppers are plenty rich on their own, but they really shine when paired with simple sides. Try them alongside cilantro-lime rice, a cool cucumber salad, or even classic ranch-style beans if you want to double down on barbecue vibes. The possibilities are endless — just keep it fresh and vibrant!
Creative Ways to Present
Amp up your presentation game by serving these peppers on a big wooden platter, sprinkled liberally with extra cheese and fresh herbs. Mini cast-iron skillets can turn individual peppers into a restaurant-worthy experience, or slice each pepper into rounds for party-friendly finger foods. However you plate them, Brisket Stuffed Poblano Peppers are guaranteed to wow.
Make Ahead and Storage
Storing Leftovers
To store any leftover Brisket Stuffed Poblano Peppers, let them cool to room temperature, then gently place them in an airtight container. They’ll keep beautifully in the refrigerator for up to three days. The flavors meld together even more after a night in the fridge, so they may taste even better the next day!
Freezing
Need to plan ahead? No problem! Simply cool your cooked peppers completely, wrap each one tightly in plastic wrap or aluminum foil, then place them in a freezer-safe bag. Leftover Brisket Stuffed Poblano Peppers can be frozen for up to three months, making them a fantastic make-ahead option for busy weeks.
Reheating
For the best texture, reheat refrigerated or thawed peppers in the oven at 350°F until heated through (about 15–20 minutes). You can also microwave them in a pinch, but covering with a damp paper towel helps keep them moist. Either way, you’ll get that irresistible, gooey-cheesy center and soft, smoky roasted pepper shell.
FAQs
Can I use another type of pepper if I can’t find poblanos?
Absolutely! While poblanos offer a mild kick and unique flavor, bell peppers make a sweet, crowd-friendly substitute. Just keep an eye on the cooking time since bell peppers tend to be a bit thicker.
Can I make Brisket Stuffed Poblano Peppers without a grill?
Yes, you can! Simply bake the stuffed peppers in a 375°F oven for about 30–35 minutes until softened and bubbly. You’ll miss out on a bit of that signature smoke, but they’ll still be utterly delicious.
What’s the best cheese for these peppers?
Colby jack melts beautifully and gives a creamy finish, while pepper jack brings extra spice and zing. Feel free to experiment with sharp cheddar or Monterey jack for a twist!
How spicy are Brisket Stuffed Poblano Peppers?
Poblanos are generally mild, but each pepper can vary. If you want to up the heat, toss in some diced jalapeño or hot sauce. For super-sensitive palates, bell peppers are your best bet.
Can I prepare the filling ahead of time?
Definitely! You can mix the brisket, cheese, tomatoes, and spices a day in advance. Just refrigerate the filling, then stuff and grill the peppers when you’re ready. This makes entertaining a breeze!
Final Thoughts
Few recipes pack as much Southern spirit and irresistible flavor as Brisket Stuffed Poblano Peppers. Whether you’re planning a casual cookout or just need a new way to enjoy leftover brisket, this dish is a guaranteed hit. Give it a try — I promise, one bite and you’ll have a new favorite for your family table!
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Brisket Stuffed Poblano Peppers Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
These Brisket Stuffed Poblano Peppers are a delicious and smoky twist on traditional stuffed peppers, combining tender beef brisket, gooey cheese, and flavorful diced tomatoes for a mouthwatering dish that’s perfect for grilling.
Ingredients
Poblano Peppers:
- 6 large Poblano Peppers
Brisket Stuffing:
- 3 cups chopped beef brisket (1 pound)
- 2 1/2 cups shredded colby jack cheese or pepper jack
- 14.5 ounce can petite diced tomatoes (drained)
- 1 tablespoon granulated garlic
Optional Garnishes:
- Diced tomatoes
- 2 sliced green onion tops
Instructions
- Prepare the Grill: Prepare a grill fire to 300°F using pecan or hickory for smoke flavor.
- Prepare the Peppers: Wash poblano peppers and dry. Slice a portion from the length of the pepper to create a boat for the stuffing, leaving the stem intact. Reserve the pepper slices for another use.
- Make the Stuffing: Mix chopped brisket with shredded cheese, drained tomatoes, and granulated garlic. Stuff into pepper shells.
- Grill the Peppers: Cook over indirect fire with the grill closed for 30 minutes or until peppers are softened and filling is heated through.
- Final Touches: Remove from grill and garnish with more tomatoes and green onions.
Notes
- You can customize the filling with additional ingredients like black beans or corn.
- For a spicier version, add some chopped jalapenos to the filling mixture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 380
- Sugar: 4g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg
Keywords: Brisket Stuffed Poblano Peppers, Stuffed Peppers, Grilled Peppers, Brisket Recipe
