Introduction

These Smoked Brisket Stuffed Poblano Peppers are an easy grill recipe that transforms leftover brisket into a spectacular meal. The smoky, tender meat pairs perfectly with creamy cheese and the mild heat of roasted poblanos. For a complete barbecue spread, serve them with a side of Cheddar Jalapeno Cornbread Recipe or Easy Classic Coleslaw Recipe.

Ingredients

Gather these simple ingredients for a smoky, savory, and cheesy dish that transforms leftover brisket into a spectacular dinner.

• 6 Poblano peppers
• 3 cups chopped smoked brisket
• 2 cups shredded Colby-Jack cheese
• 1 cup diced tomatoes, drained if canned
• 1 teaspoon granulated garlic
• Sliced green onion tops for garnish (optional)

Timing

Prep Time	25 minutes
Cook Time	35 minutes
Total Time	1 hour

Context: This streamlined process for Dinner tonight? Brisket Stuffed Poblano Peppers is about 20% faster than similar stuffed pepper recipes, getting this smoky, savory delight to your table with less fuss.

Step-by-Step Instructions

Step 1 — Prepare the Poblano Peppers

Carefully slice each poblano pepper lengthwise to create an opening for stuffing. Use a paring knife to remove the seeds and white membranes inside, which can be bitter. Try to keep the stem intact for a nicer presentation.

Step 2 — Roast the Peppers

Place the prepared peppers on a baking sheet, cut side down. Broil on high for 5-7 minutes until the skins are lightly charred and blistered. This step enhances the smoky flavor and softens the peppers, making them easier to stuff.

Tip: Let them cool slightly, then you can optionally peel off the loosened skin for a smoother texture.

Step 3 — Make the Brisket Filling

In a large skillet over medium heat, combine your shredded smoked brisket with a cup of your favorite barbecue sauce and a quarter cup of beef broth. Simmer for 5-10 minutes until the mixture is heated through and saucy, but not watery.

The broth keeps the brisket moist. For extra flavor, add a teaspoon of smoked paprika or cumin to the mix.

Step 4 — Mix the Cheeses

In a bowl, combine shredded Monterey Jack and sharp cheddar cheese. Adding a creamy element like a few tablespoons of softened cream cheese will make the filling extra rich and help bind it.

Step 5 — Stuff the Peppers

Arrange the roasted peppers in a baking dish. Fill each pepper first with a layer of the brisket mixture, then top generously with the cheese blend. Press down lightly to pack the filling.

Don’t overfill, or the cheese may spill out. Leave a small lip at the top.

Step 6 — Bake to Perfection

Preheat your oven to 375°F (190°C). Bake the stuffed peppers for 15-20 minutes, until the cheese is completely melted and bubbly, and the edges of the peppers are tender.

For a golden-brown top, switch to broil for the final 1-2 minutes, watching closely to prevent burning.

Step 7 — Rest and Garnish

Let the peppers rest for 5 minutes after baking; this allows the filling to set slightly for easier serving. Garnish with fresh chopped cilantro, a dollop of sour cream, or sliced green onions for a fresh contrast to the smoky, savory flavors.

Step 8 — Serve Your Dinner Tonight

Serve these Brisket Stuffed Poblano Peppers hot, directly from the baking dish. They pair wonderfully with a simple side of Mexican rice, a crisp green salad, or creamy refried beans for a complete, impressive meal.

Nutritional Information

Calories	~420 kcal
Protein	~28 g
Carbohydrates	~15 g
Fat	~27 g
Fiber	~3 g
Sodium	~680 mg

Note: Estimates based on typical ingredients and serving size. This Dinner tonight? Brisket Stuffed Poblano Peppers is also a good source of Vitamin C, Vitamin A, and calcium from the peppers and cheese.

Healthier Alternatives

• Ground Turkey or Chicken — A leaner protein swap that still absorbs the smoky spices beautifully for a lighter take on your dinner tonight.
• Lentils or Black Beans — A fantastic plant-based alternative to brisket that adds fiber and a hearty, satisfying texture to these stuffed peppers.
• Cauliflower Rice — Mix this into the filling to bulk it up with veggies and lower the overall carb count for a cozy, low-carb meal.
• Dairy-Free Cheese — Use a high-quality melty vegan cheese to make these smoky, savory delights completely dairy-free without sacrificing creaminess.
• Low-Sodium Broth & Seasonings — Control the salt by using a low-sodium beef or vegetable broth and reducing added salt in your spice blend.
• Quinoa — A gluten-free grain that adds protein and a pleasant, fluffy texture to the beef and cheese filling.
• Greek Yogurt (for Topping) — Swap sour cream for plain Greek yogurt as a tangy, high-protein garnish to cool down the spicy poblanos.
• Extra Veggies — Finely dice mushrooms, zucchini, or spinach and sauté them into the filling to sneak in more nutrients and flavor.

Serving Suggestions

• Pair these smoky brisket stuffed poblano peppers with a simple cilantro lime rice to soak up the delicious juices and add a fresh, zesty note.
• For a lighter meal, serve alongside a crisp avocado and corn salad or a classic Mexican street corn salad (esquites).
• Turn this into a festive, shareable spread for game day or a casual gathering by offering toppings like sour cream, pico de gallo, guacamole, and pickled red onions.
• These peppers make an excellent, hearty main course for a cozy dinner tonight. Plate them individually over a bed of rice or with warm tortillas on the side for a complete, satisfying meal.
• For a stunning presentation, arrange the stuffed poblanos on a large platter, drizzle with a crema or queso sauce, and garnish generously with fresh cilantro and crumbled cotija cheese.
• Transform leftovers into a fantastic new meal by chopping the stuffed peppers and using them as a filling for breakfast tacos or burritos the next morning.

Whether you’re planning a special occasion or simply deciding what’s for dinner tonight, these brisket stuffed poblano peppers are a smoky, savory delight that promises to impress everyone at your table.

Common Mistakes to Avoid

• Mistake: Not roasting the poblanos first, leading to a raw, tough pepper texture. Fix: Always blister and steam the skins to soften the peppers and make them easier to stuff.
• Mistake: Using dry, leftover brisket that makes the filling too dense. Fix: Shred the brisket and mix it with a saucy component like enchilada sauce or broth to keep it moist.
• Mistake: Overfilling the peppers so the cheese spills out and burns. Fix: Fill them only ¾ full and top with a final cheese layer that melts beautifully.
• Mistake: Skipping the resting time after baking, causing a messy first serving. Fix: Let your brisket stuffed poblano peppers rest for 5-10 minutes to let the filling set.
• Mistake: Choosing the wrong cheese that doesn’t melt well, like pre-shredded blends with anti-caking agents. Fix: Use freshly grated melting cheeses like Monterey Jack, Oaxaca, or a mild cheddar.
• Mistake: Underseasoning the filling, assuming the brisket provides all the flavor. Fix: Taste and adjust the filling with cumin, smoked paprika, salt, and pepper before stuffing.
• Mistake: Baking at too high a temperature, which can scorch the peppers before the filling is hot. Fix: Bake at a moderate 375°F (190°C) for even heating without burning.
• Mistake: Not creating a stable base, causing peppers to roll over in the dish. Fix: Cut a thin slice off the bottom of each pepper or pack them snugly in the baking dish.
• Mistake: Forgetting to remove all the seeds and membranes, resulting in a spicy surprise. Fix: Use a spoon to thoroughly scrape out the insides after roasting for consistent mild heat.

Storing Tips

• Fridge: Cool leftovers completely, then store in an airtight container for up to 4 days.
• Freezer: Place cooled stuffed peppers in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe bag or container for up to 3 months.
• Reheat: For best results, reheat in a 350°F oven until the internal temperature reaches 165°F, about 20-25 minutes if refrigerated or 35-40 minutes if frozen. You can also microwave individual portions until steaming hot.

Always use a food thermometer to ensure the brisket filling reaches the safe temperature of 165°F when reheating.

Conclusion

We hope you love this Brisket Stuffed Poblano Peppers recipe as much as we do. It’s the perfect dinner tonight for a smoky, savory, and impressive meal. If you enjoyed this, try our BBQ Brisket Elote Tacos Recipe or BBQ Brisket Melts Recipe. Don’t forget to rate the recipe and leave a comment below!

Print

Brisket Stuffed Poblano Peppers

Print Recipe

Pin Recipe

Brisket Stuffed Poblano Peppers are stuffed with smoked brisket, cheese and tomatoes grilled until the flavors combine into a hearty and delicious meal. A smoky, savory delight perfect for a cozy night in.

• Author: Dorothy Miller
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 1x
• Method: Beef
• Cuisine: American

Ingredients

Scale 1x2x3x

• 6 Poblano peppers
• 3 cups chopped smoked brisket
• 2 cups shredded Colby-Jack cheese
• 1 cup diced tomatoes, drained if canned
• 1 teaspoon granulated garlic
• Sliced green onion tops for garnish, optional

Instructions

1. Prepare a grill fire to 300°F using pecan or hickory for smoke flavor. Wash poblano peppers and pat dry. Slice a portion from the length of each pepper to create a boat for stuffing, leaving the stem intact. Reserve the pepper slices for another use.
2. Mix chopped brisket with shredded cheese, diced tomatoes and granulated garlic. Stuff the mixture into the pepper shells.
3. Cook over indirect fire with the grill closed for 30 minutes or until peppers are softened and filling is heated through. Remove from grill and garnish with more diced tomatoes and sliced green onions if desired.

Notes

This recipe is perfect for using leftover smoked brisket. For extra heat, substitute pepper-jack cheese. Adjust grilling time based on pepper size for preferred tenderness.

Nutrition

• Calories: 561
• Sugar: 4g
• Sodium: 946mg
• Fat: 36g
• Saturated Fat: 16g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 2g
• Protein: 52g
• Cholesterol: 126mg

FAQs

Can I make these brisket stuffed poblano peppers ahead of time?

Yes, you can assemble the peppers a day in advance. Store them covered in the refrigerator and bake just before serving for your “Dinner tonight? Brisket Stuffed Poblano Peppers”. This can help streamline your meal prep for a cozy night in.

What can I use if I don’t have leftover brisket?

You can use other cooked, shredded meats like pulled pork or roast beef. For the best smoky flavor, season the meat well with smoked paprika and cumin to mimic the taste of the original brisket in this savory delight.

How can I make the peppers less spicy?

To reduce the heat, carefully remove all the white membranes and seeds from inside the poblano peppers before stuffing. This makes the dish milder while keeping the delicious smoky beef and cheese filling that everyone will love.