Brisket Stuffed Poblano Peppers
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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 1x
- Method: Beef
- Cuisine: American
Ingredients
Scale
- 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
- 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.
- Mix chopped brisket with shredded cheese, diced tomatoes and granulated garlic. Stuff the mixture into the pepper shells.
- 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
Find it online: https://www.receipster.com/brisket-stuffed-poblano-peppers/