Brisket Stuffed Banana Peppers
Brisket Stuffed Banana Peppers are a smoky, cheesy appetizer that’s perfect for your next backyard cookout or game day spread. Made with tender smoked brisket, sweet banana peppers, and plenty of melty mozzarella, these bite-size snacks are easy to throw together and even easier to eat!
Why You’ll Love This Recipe
- Great way to use leftover Smoked Brisket as an appetizer or main dish – similar to our viral Brisket Stuffed Poblano Peppers.
- Cooks easily in a grill basket on the pellet grill.
- Sweet, smoky, cheesy flavor in every bite.
Ingredients for Brisket Stuffed Banana Peppers
- Smoked brisket (chopped)
- Banana peppers (whole, stem removed)
- Onion (diced)
- Olive oil
- Mozzarella cheese (shredded)
- Out Grilling Sweet BBQ Rub or favorite Dry Rub Seasoning
- Fresh Salsa (for serving)
How to Make Brisket Stuffed Banana Peppers on the Pellet Grill
- Prep the peppers: Remove the stem end of each banana pepper. Use a sharp, pointy knife to carefully remove the seeds and membranes inside, keeping the peppers whole.
- Sauté the onions: In a skillet, cook the diced onion in olive oil over medium heat until softened and lightly caramelized, about 5 minutes.
- Mix the filling: In a bowl, combine chopped brisket, sautéed onions, shredded mozzarella cheese, and a generous shake of Out Grilling Sweet BBQ Rub.
- Stuff the peppers: Use a small spoon or your fingers to stuff each banana pepper tightly with the brisket mixture, filling them from end to end. A chopstick or skewer works great to get the filling all the way into the pepper. Place in a grill basket.
- Grill the peppers: Preheat your pellet grill to 350°F. Set grill basket directly on the grates. Close the lid and cook for 25–30 minutes, or until the peppers are softened and the cheese is melted.
Serve with Salsa Fresca: Spoon fresh salsa over the stuffed peppers just before serving for a zesty, fresh finish.
Grill These Crowd-Pleasers This Weekend
Brisket Stuffed Banana Peppers are the kind of easy grilled appetizer that everyone grabs first. They’re smoky, savory, and bursting with flavor — perfect for parties, game day, or a relaxed weekend cookout.
Fire up the grill and give these a try! Leave a comment and rating to let us know what you think, and don’t forget to share this one with your favorite grill buddies.
Brisket Stuffed Banana Peppers
Brisket Stuffed Banana Peppers are an easy pellet grill appetizer made with smoked brisket, mozzarella cheese, and sweet BBQ rub. A smoky, cheesy bite-size favorite!
Servings: 4
Calories: 256kcal
Ingredients
- 6 ounces smoked brisket about 1 cup chopped or shredded
- 12 large banana peppers 10-12 peppers depending on the size
- 1 tablespoon olive oil
- 1 onion diced
- 1 cup mozzarella cheese shredded
- 1 tablespoon Out Grilling Sweet BBQ Rub or favorite dry rub
- pico de gallo optional for garnish
Instructions
- Remove the stem end of each banana pepper. Use a sharp, pointy knife to carefully remove the seeds and membranes inside, keeping the peppers whole.
- In a skillet, cook the diced onion in olive oil over medium heat until softened and lightly caramelized, about 5 minutes.
- In a bowl, combine chopped brisket, sautéed onions, shredded mozzarella cheese, and a generous shake of Out Grilling Sweet BBQ Rub.
- Use a small spoon or your fingers to stuff each banana pepper tightly with the brisket mixture, filling them from end to end. A wooden skewer or chopstick works great to get the filling down into the pepper.
- Preheat your pellet grill to 350°F. Place the stuffed peppers in a grill basket and set it directly on the grates. Close the lid and cook for 25–30 minutes, or until the peppers are tender and the cheese is melted.
- Spoon fresh pico de gallo over the stuffed peppers just before serving.
Notes
- Add cream cheese for an ultra-creamy filling.
- Try with poblano or Anaheim peppers for a flavor twist.
- Top with a drizzle of BBQ sauce or sour cream for extra richness.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Reheat in an air fryer or on the stove top in a covered skillet for 3-4 minutes.
Nutrition
Calories: 256kcal | Carbohydrates: 16g | Protein: 19g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 48mg | Sodium: 240mg | Potassium: 785mg | Fiber: 8g | Sugar: 6g | Vitamin A: 981IU | Vitamin C: 188mg | Calcium: 191mg | Iron: 2mg
