Description

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

Instructions

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.

Notes

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.