Brisket Stuffed Poblano Peppers are the perfect combination of smoky, savory flavors and hearty ingredients. This recipe transforms tender beef brisket into a satisfying filling, paired with gooey melted cheese and the mild heat of poblano peppers. Whether you’re hosting a backyard barbecue or simply craving comfort food, this dish is sure to impress. With just a few simple steps, you can create a meal that’s as nutritious as it is delicious.

Ingredients

To make these flavorful stuffed peppers, you’ll need the following:

6 large poblano peppers

3 cups chopped beef brisket (1 pound)
2 1/2 cups shredded Colby-Jack cheese (or Pepper-Jack for a spicier kick)
14.5 ounces of petite diced tomatoes, drained

1 tablespoon granulated garlic
Optional garnishes: diced tomatoes and sliced green onion tops

Directions

Start by preparing your grill to a temperature of 300°F, using pecan or hickory wood to infuse a smoky flavor. While the grill heats, wash the poblano peppers thoroughly and pat them dry. Carefully slice a portion along the length of each pepper, leaving the stem intact, to create a boat-like shape. Remove the seeds and membranes inside, ensuring they are clean and ready to be stuffed.

Making the Filling
In a mixing bowl, combine the chopped brisket, shredded cheese, drained tomatoes, and granulated garlic. This savory mixture forms the heart of your stuffed peppers, delivering bold and smoky flavors in every bite.

Stuffing and Grilling the Peppers
Generously stuff the prepared filling into the hollowed-out poblano peppers. Place the stuffed peppers on the grill over indirect heat, ensuring the grill lid is closed to retain the smoky flavor. Cook for approximately 30 minutes, or until the peppers have softened and the filling is heated through.

Serving and Garnishing
Once the stuffed peppers are cooked to perfection, remove them from the grill. For added freshness and flavor, garnish with diced tomatoes and sliced green onion tops. Serve immediately to enjoy the warm, gooey goodness.

Serving and Storage Tips

Serving Suggestions
Brisket Stuffed Poblano Peppers are versatile and pair well with a variety of sides. For a complete meal, serve them with a fresh garden salad, Mexican rice, or creamy guacamole. Cornbread or a side of roasted vegetables can also complement the smoky flavors beautifully. These peppers are satisfying on their own but can also be topped with sour cream, salsa, or your favorite hot sauce for an extra burst of flavor.

Storage Tips
If you have leftovers, allow the stuffed poblano peppers to cool completely before storing. Place them in an airtight container and refrigerate for up to 3 days. To reheat, warm them in a preheated oven at 350°F for about 15 minutes or until heated through. Alternatively, use a microwave for quick reheating, though the peppers may lose some of their firmness.

For longer storage, you can freeze the cooked stuffed peppers. Wrap each pepper individually in plastic wrap or aluminum foil, then place them in a freezer-safe container or resealable bag. They can be frozen for up to 2 months. When ready to enjoy, thaw them in the refrigerator overnight and reheat as described.

These serving and storage tips ensure you can savor the deliciousness of Brisket Stuffed Poblano Peppers anytime, whether freshly made or as leftovers!

Variations

Cheesy Spin
Switch up the cheese for a different flavor profile. Use sharp cheddar, Monterey Jack, or a Mexican blend for variety. If you enjoy bold flavors, try smoked gouda or crumbled queso fresco for a unique twist.

Protein Alternatives
While brisket is a standout, other proteins work beautifully too. Substitute shredded chicken, pulled pork, or ground turkey for a lighter option. For a vegetarian variation, replace the meat with black beans, lentils, or crumbled plant-based meat alternatives.

Spice It Up
Turn up the heat by adding diced jalapeños, chipotle peppers in adobo sauce, or a pinch of cayenne pepper to the filling. Using Pepper-Jack cheese instead of Colby-Jack also adds a spicy kick.

Grain or Rice Additions
Incorporate cooked grains like rice, quinoa, or farro into the filling for a heartier meal. Spanish or cilantro-lime rice works particularly well to complement the Mexican-inspired flavors.

Saucy Enhancements
Top the stuffed peppers with enchilada sauce, salsa verde, or a drizzle of creamy chipotle sauce before grilling. This adds extra flavor and moisture to the dish.

Breakfast Style
Transform this dish into a morning treat by replacing the brisket with scrambled eggs and crumbled breakfast sausage. Add some sautéed onions and bell peppers for a complete breakfast-in-a-pepper meal.

Taco-Inspired
Add taco seasoning to the filling and top the cooked peppers with sour cream, guacamole, and crushed tortilla chips for a fun, taco-style twist.

Stuffed Sweet Peppers
For a slightly sweeter and less spicy option, use large sweet bell peppers instead of poblanos. This variation is perfect for those who prefer a milder flavor.

These variations let you customize Brisket Stuffed Poblano Peppers to suit your taste or dietary preferences, making it a versatile recipe that can delight any crowd!

FAQs

1. Can I make Brisket Stuffed Poblano Peppers without a grill?
Yes! You can bake them in the oven at 375°F for 25–30 minutes or until the peppers are softened and the filling is heated through. For a smoky flavor, consider adding a pinch of smoked paprika or liquid smoke to the filling.

2. Are poblano peppers spicy?
Poblano peppers are mild with a subtle smoky flavor. They’re less spicy than jalapeños, making them a great option for those who enjoy a touch of heat without overwhelming spiciness.

3. How can I make this recipe keto-friendly?
This recipe is already keto-friendly since it avoids starchy fillers. Ensure your brisket has no added sugar, and you can enjoy this dish as part of a low-carb diet.

4. Can I use canned brisket for this recipe?
Yes, canned brisket can work as a time-saving option. Be sure to drain it well and shred it before mixing with the other ingredients.

5. What’s the best way to peel poblano peppers?
For a softer texture, you can roast or grill the peppers first until their skins blister. Place them in a covered bowl or plastic bag for a few minutes, then peel off the skin before stuffing.

6. Can I make this recipe ahead of time?
Absolutely! Prepare the stuffed peppers up to a day in advance and store them in the refrigerator. When ready to cook, place them on the grill or bake them until heated through.

7. Can I substitute poblano peppers with another type of pepper?
Yes, you can use bell peppers for a milder flavor or Anaheim peppers for a slightly spicier kick. Adjust the cooking time as needed since pepper sizes vary.

8. How do I prevent the filling from spilling out while cooking?
Pack the filling firmly but not overly tight to ensure it stays in place. Keeping the peppers upright during cooking also helps. You can use a grill-safe tray or foil to stabilize them.

9. What are some good toppings for stuffed poblano peppers?
Great toppings include sour cream, guacamole, salsa, diced tomatoes, green onions, or even a sprinkle of crumbled bacon for added flavor.

10. Can I freeze the stuffed peppers before cooking them?
Yes, you can freeze uncooked stuffed peppers. Place them in a freezer-safe container or wrap them individually in foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before cooking.

These FAQs provide helpful tips and ideas for anyone looking to perfect their Brisket Stuffed Poblano Peppers or customize the recipe to their liking!

Brisket Stuffed Poblano Peppers are a versatile and mouthwatering dish that combines smoky barbecue flavors with rich, cheesy goodness. They’re easy to prepare and make a delightful meal for any occasion. With just 40 minutes from start to finish, this recipe offers a quick yet satisfying way to enjoy hearty comfort food with a gourmet twist. Whether served as a main course or an impressive appetizer, these stuffed peppers are sure to become a family favorite.