Sizzling Smoky Brisket-Stuffed Poblano Peppers Recipe

Tender poblano peppers become extraordinary when infused with rich, smoky brisket nestled inside their vibrant green shells.

Slow-cooked beef melts into every crevice, creating a mouthwatering fusion of Tex-Mex flavors.

The brisket brings deep, robust notes that complement the mild pepper’s natural warmth.

Charred edges add a delightful crispness to each bite, promising a sensational meal.

Spices dance through the meat, elevating this dish from simple to spectacular.

Each pepper tells a story of careful preparation and bold seasoning.

Fire up your kitchen and prepare for a culinary adventure that will have everyone asking for seconds.

Why You’ll Love Brisket-Stuffed Poblano Peppers

• Grill Like a Pro: Master the art of smoking with this recipe that brings professional-level barbecue techniques right to your backyard, using wood chips for an authentic smoky flavor.
• Reinvent Leftovers Brilliantly: Transform yesterday's brisket into a mouthwatering new dish that feels completely fresh and exciting, proving that creativity in the kitchen leads to delicious results.
• Customize Your Comfort: Easily adapt the recipe by switching cheeses, adding different spices, or incorporating alternative protein options to match your personal taste preferences and dietary needs.
• Weekend Crowd-Pleaser: Impress friends and family with a show-stopping dish that looks gourmet but requires minimal complicated steps, making it perfect for casual gatherings and relaxed entertaining.

Ingredients For Brisket-Stuffed Poblano Peppers

• Brisket: A tender, smoky meat that forms the rich and flavorful base of the stuffing.

• Poblano Peppers: Large, mild green peppers that serve as the edible vessel for the brisket stuffing.
• Tomatoes: Fresh or canned tomatoes that add moisture and a bright, tangy element to the filling.
• Green Onions: A fresh garnish that provides a mild, sharp flavor and colorful finish.

• Shredded Cheese: Melts into the brisket, creating a creamy and binding texture for the stuffing.
• Granulated Garlic: A dry seasoning that enhances the overall savory profile of the dish.

• Pecan Wood, Hickory Wood: Wood chips that impart a deep, smoky flavor during the grilling process.

Brisket-Stuffed Poblano Peppers Easy Instructions

Step 1: Fire Up The Grill

Ignite your grill and bring the temperature to a steady 300°F.

Choose pecan or hickory wood chips to infuse a rich, smoky essence into your dish.

Step 2: Craft Pepper Boats

Carefully wash poblano peppers and pat dry.

Using a sharp knife, slice lengthwise to create a boat-like shape, keeping the stem attached.

Set aside the pepper slice for another culinary adventure.

Step 3: Create Flavor-Packed Filling

• Chopped smoked brisket
• Shredded cheese
• Diced tomatoes
• Granulated garlic

Thoroughly mix these ingredients to ensure an even distribution of flavors.

Step 4: Stuff And Grill

Generously fill each pepper boat with the brisket mixture.

Place the stuffed peppers on the grill’s indirect heat zone.

Close the grill lid and let them cook for approximately 30 minutes.

The goal is softened peppers and a perfectly heated filling.

Step 5: Garnish And Serve

Remove the peppers from the grill.

Top with fresh diced tomatoes and thinly sliced green onions for a burst of color and extra flavor.

Serve immediately while hot and enjoy the smoky, savory goodness.

Pro Tips For Brisket Poblano Peppers

• Choose pecan or hickory wood for an authentic, rich smoky flavor that complements the brisket perfectly.
• Drain canned tomatoes to prevent excess moisture and ensure your stuffing remains thick and flavorful when heating.
• Close the grill lid during cooking to maintain consistent temperature and allow even heating of the peppers and brisket filling.
• Top with additional diced tomatoes and chopped green onions to add brightness and a crisp texture contrast to the rich, smoky brisket.

Flavorful Brisket Poblano Peppers Variation Ideas

• Low-Carb Cauliflower Boats: Replace poblano peppers with halved cauliflower heads, creating a keto-friendly version that maintains the smoky brisket flavor while reducing carbohydrate content.
• Vegetarian Black Bean Swap: Substitute brisket with spicy black beans and roasted corn for a plant-based alternative that keeps the original recipe's southwestern spirit.
• Gluten-Free Protein Option: Use ground turkey or shredded chicken instead of brisket, ensuring those with gluten sensitivities can enjoy the same delicious stuffed pepper concept.
• Dairy-Free Cheese Alternative: Incorporate nutritional yeast or dairy-free cheese shreds to accommodate lactose-intolerant individuals while preserving the creamy texture of the original recipe.

Serving Suggestions For Brisket Poblano Peppers

• Flavor Fiesta Plate: Pair these smoky poblano peppers with Mexican-style rice and a zesty black bean salad for a complete southwestern-inspired meal that packs serious flavor.
• Crowd-Pleasing Appetizer: Slice the stuffed peppers into smaller portions and serve as a mouthwatering party starter that will have guests asking for the recipe.
• Protein-Packed Lunch Option: Pack these peppers in a sealed container for a delicious midday meal that provides hearty protein and bold taste without getting soggy.
• Fresh Topping Boost: Drizzle with cool sour cream or tangy Mexican crema and sprinkle fresh cilantro to add brightness and creamy contrast to the smoky brisket filling.

Storage Guide For Brisket-Stuffed Poblano Peppers

• Store leftover stuffed poblano peppers in an airtight container within 2 hours of cooking. Keep refrigerated for 3-4 days.
• Wrap individual peppers tightly in plastic wrap, then place in freezer bags. Freeze up to 2 months for best quality and taste.
• Preheat oven to 350°F. Place peppers on baking sheet, cover with foil to prevent drying. Warm for 15-20 minutes until internal temperature reaches 165°F.
• Place pepper on microwave-safe plate, cover with damp paper towel. Heat on medium power for 1-2 minutes, checking midway to ensure even warming.

FAQs

• How do I choose the right poblano peppers for this recipe?

Look for firm, dark green poblanos with smooth, unblemished skin. Avoid peppers with soft spots or wrinkles, as they might be past their prime.

• Can I use a different type of meat if I don't have brisket?

Pulled pork or shredded beef work great as alternatives. Just make sure the meat is tender and well-seasoned.

• What if I don't have a grill?

Use an oven at 350°F. Place peppers on a baking sheet and cook for 25-30 minutes until peppers are soft and filling is heated through.

Smoky Brisket-Stuffed Poblano Peppers Recipe

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4.5 from 10 reviews

• Total Time: 45 minutes
• Yield: 6 1x

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Description

Smoky brisket-stuffed poblano peppers bring Mexican-inspired comfort to your dinner table, melding tender slow-cooked meat with roasted chile heat. Bold flavors and hearty ingredients invite you to savor this rustic, soul-warming dish that celebrates robust southwestern cuisine.

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Ingredients

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Main Ingredients:

• 6 large poblano peppers
• 3 cups (1 pound) chopped beef brisket
• 2 1/2 cups shredded colby jack cheese or pepper jack

Secondary Ingredients:

• 14.5 ounces (1 can) petite diced tomatoes, drained
• 1 tablespoon granulated garlic

Garnish:

• 2 green onion tops, sliced

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Instructions

1. Prepare a wood-fired grill, targeting 300°F with pecan or hickory wood chips to infuse a robust smoky essence.
2. Carefully cleanse poblano peppers, then pat dry. Delicately slice along one side to create a boat-like cavity, preserving the stem for structural integrity.
3. Craft a hearty filling by combining tender, chopped brisket with melted cheese, diced tomatoes, and aromatic granulated garlic. Meticulously spoon the mixture into the pepper vessels.
4. Position peppers on the grill’s cooler zone, maintaining a closed lid to trap heat and smoke. Roast for approximately 30 minutes until peppers soften and filling reaches a piping hot temperature.
5. Transfer grilled peppers to a serving platter. Embellish with fresh tomato segments and finely sliced green onions for a vibrant, colorful presentation.

Notes

• Customize the smoke wood to match your taste preferences, with pecan offering a milder flavor and hickory providing a more intense smoky profile.
• When cutting poblano peppers, use a sharp knife and steady hand to create an even “boat” without piercing the bottom, ensuring the filling stays intact during grilling.
• Drain canned tomatoes thoroughly to prevent excess moisture from making the brisket stuffing soggy, maintaining a rich and concentrated flavor.
• For a leaner option, choose trimmed brisket or substitute with pulled chicken or plant-based protein to accommodate different dietary needs while keeping the dish’s core essence.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Grilling
• Cuisine: Mexican-American

Nutrition

• Serving Size: 6
• Calories: 462 kcal
• Sugar: 4 g
• Sodium: 520 mg
• Fat: 32 g
• Saturated Fat: 15 g
• Unsaturated Fat: 14 g
• Trans Fat: 0.5 g
• Carbohydrates: 12 g
• Fiber: 3 g
• Protein: 35 g
• Cholesterol: 110 mg