Go Back
–+ servings
Brisket Stuffed Poblano Peppers

Savor Brisket Stuffed Poblano Peppers for Ultimate Comfort

Delight in Brisket Stuffed Poblano Peppers, a comforting dish filled with smoky brisket, tomatoes, and cheese, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 peppers
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peppers
  • 4 Large Poblano Peppers Substitute with Anaheim peppers for milder heat.
For the Filling
  • 3 cups Chopped Beef Brisket Leftover smoked brisket yields best results.
  • 2.5 cups Shredded Colby Jack Cheese or Pepper Jack Monterey Jack for more melty options.
  • 14.5 ounces Petite Diced Tomatoes Drain before use; fresh tomatoes can be used.
  • 1 tablespoon Granulated Garlic Fresh garlic can be used in a pinch.
Optional Garnishes
  • Diced Tomatoes Adds brightness.
  • Sliced Green Onion Tops Enhances presentation.

Equipment

  • Grill
  • Mixing Bowl
  • Aluminum foil
  • Grilling Tray

Method
 

Step-by-Step Instructions
  1. Preheat your grill to 300°F, adding wood chips for smoky flavor.
  2. Rinse poblano peppers and slice them lengthwise creating boats for filling. Reserve tops.
  3. Combine chopped brisket, cheese, diced tomatoes, and garlic in a bowl, stirring until well mixed.
  4. Stuff the poblano halves with the filling, ensuring they are generously filled but not overflowing.
  5. Place the stuffed peppers over indirect heat on the grill, cover, and grill for about 30 minutes until tender.
  6. Remove from grill, let rest, and optionally garnish with tomatoes and green onion tops before serving.

Nutrition

Serving: 1pepperCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 1500IUVitamin C: 90mgCalcium: 300mgIron: 3mg

Notes

These peppers are best served fresh, but leftovers can be stored in the fridge for up to 4 days or frozen for 3 months.

Tried this recipe?

Let us know how it was!