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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.

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Smoked Brisket is one of our go-to meals to prep for a busy week. Leftover brisket makes amazing dinners like Brisket Pizza, Brisket Baked Potatoes and Brisket Breakfast Burritos.

Plated brisket stuffed poblano pepper with tomatoes and green onions.

We are always looking for new ideas to make with the leftovers from our weekend grilling. These stuffed poblanos were seriously one of the best things we’ve ever made and they were so simple to make.

Collage of poblano peppers, chopped brisket, shredded cheese, can tomatoes, garlic.

Ingredients Needed

  • Poblano Peppers ~ Mild to medium heat peppers that are perfect for stuffing and sturdy enough for grilling.
  • Smoked Brisket ~ Chopped
  • Colby-Jack Cheese ~ Shredded, pepper-jack works well too.
  • Diced Tomatoes ~ Fresh, canned or both for the filling and garnish.
  • Granulated Garlic
  • Green Onion Tops, sliced – Optional garnish.

Step By Step Directions

STEP 1 Wash the peppers and pat dry.

  • Slice a portion from the length of the pepper to create a boat for the stuffing, leaving the stem intact. Remove seeds and membranes.
  • Reserve the pepper slices for another use like brisket queso or enchiladas.
Bowl with tomatoes, cheese, brisket.

STEP 2 Mix chopped brisket with shredded cheese, tomatoes (drain if using canned) and granulated garlic.

Brisket and cheese stuffed poblano peppers ready to grill.

STEP 3 Stuff into pepper shells.

Grilling stuffed poblano peppers.

STEP 4 Cook over indirect fire with the grill closed.

6 grilled poblano peppers stuffed with brisket.
  • Cook for 30 minutes or until peppers are softened and filling is heated through.
Platter of brisket stuffed poblano peppers with tomatoes and green onions.

STEP 5 Remove from grill. Garnish with more tomatoes and green onions if desired.

How to Store and Reheat

Store leftover peppers in an airtight container in the refrigerator up to 4 days.

Reheat in a skillet over medium heat or 350°oven for about 8 minutes or until heated through.

Poblano Pepper stuffed with brisket on a plate, fork with bite.

We had a couple of peppers leftover and they were just as good reheated as they were fresh off of the grill. This is a recipe you will definitely want to double because it will leave everyone wanting more.

Side Dishes for Stuffed Poblano Peppers

Grilled Creamed Corn makes a great side dish for stuffed peppers and can be made on the grill while the peppers are cooking.

Smoked Mac and Cheese is creamy and delicious making it perfect to serve with brisket stuffed peppers.

Grilled Garlic Bread is my favorite easy side dish. Made in just minutes with homemade garlic butter.

You might also like these Sausage Stuffed Poblano Peppers for a quick and easy weeknight dinner.

Plate with stuffed poblano pepper, tomatoes and green onions garnish.

If you have leftover smoked brisket on hand, give these Brisket Stuffed Poblanos a try for an easy and delicious dinner.

If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!

Stuffed poblano pepper with diced tomatoes and cilantro on a plate.
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4.80 from 58 votes

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.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Beef
Cuisine: American
Keyword: beef stuffed peppers, leftover brisket recipe, poblano peppers with meat and cheese filling, smoked poblano peppers, stuffed peppers
Servings: 6 Servings
Calories: 561kcal
Author: Milisa

Ingredients

  • 6 large Poblano Peppers
  • 3 cups chopped beef brisket 1 pound
  • 2 ½ cups shredded colby jack cheese or pepper jack
  • 14.5 ounce can petite diced tomatoes drained
  • 1 tablespoon granulated garlic
  • Optional Garnishes:
  • Diced tomatoes
  • 2 sliced green onion tops

Instructions

  • Prepare a grill fire to 300° using pecan or hickory for smoke flavor.
  • Wash poblano peppers and dry. Slice a portion from the length of the pepper to create a boat for the stuffing, leaving the stem intact. Reserve the pepper slices for another use.
  • Mix chopped brisket with shredded cheese, tomatoes (drain if using canned) and granulated garlic. Stuff into 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. Garnish with more tomatoes and green onions.

Notes

Store leftover peppers in an airtight container in the refrigerator up to 4 days.
Reheat in a skillet over medium heat or 350°oven for about 8 minutes or until heated through.

Nutrition

Serving: 1g | Calories: 561kcal | Carbohydrates: 9g | Protein: 47g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 15g | Cholesterol: 168mg | Sodium: 485mg | Fiber: 3g | Sugar: 5g

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4.80 from 58 votes (57 ratings without comment)

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9 Comments

    1. Hi Mike,
      That’s a great idea. We often try to get several recipes out of ingredients and saved them for the next one this time.

      ~ Milisa

    1. Hi Karen,
      Just follow the same cooking instructions and temperature for the oven. You may need to cook them a bit longer in the oven but it should be really close to the same. I would put them into a baking pan or rimmed baking sheet. I hope that helps.

      ~ Milisa

  1. 2 stars
    ? DO YOU HAVE TO GRILL THE POBLANO PEPPERS , TO TAKE OFF THE LAYER SKIN OF THE PEPPERS ? CAN WE JUST USE CHARCOAL IN STEAD OF PECAN OR HICKORY CHIPS ? WOULD HAMBURGER WORK IN PLACE OF BRISKET ?
    THANK YOU FOR YOUR IMPUT . I’M EXCITED TO TRIES THE PEPPERS.

    1. Hi Staci,
      We do not take off the layer of skin on the peppers, this is just personal preference. Plain charcoal will work, the wood chunks just add more smoke flavor. Ground beef would work in place of the brisket and I may just try that myself. I hope you try these and enjoy them.

      ~ Milisa