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.
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.
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.
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.
STEP 2 Mix chopped brisket with shredded cheese, tomatoes (drain if using canned) and granulated garlic.
STEP 3 Stuff into pepper shells.
STEP 4 Cook over indirect fire with the grill closed.
- Cook for 30 minutes or until peppers are softened and filling is heated through.
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.
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.
If you have leftover smoked brisket on hand, give these Brisket Stuffed Poblanos a try for an easy and delicious dinner.
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Brisket Stuffed Poblano Peppers
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.
Why not chop up the piece of the pepper cut out and out it in the filling ?
That’s what I would do !
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
Can these be made in the oven? How would I do it?
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
Hi do you need to remove the outer skin first on the peppers?
Hi Tina,
That is optional but we never do.
~ Milisa
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