Yield: 6 Servings
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 Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Ingredients
- 6 large Poblano Peppers
- 3 cups chopped beef brisket (1 pound)
- 2 1/2 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 Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 561Total Fat: 37gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 168mgSodium: 485mgCarbohydrates: 9gFiber: 3gSugar: 5gProtein: 47g
Nutritional information is estimated and may not be accurate.