Brisket Stuffed Poblano Peppers

Stuffed poblano pepper with diced tomatoes and cilantro on a plate.

4.85 from 57 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

Cook Time30

Total Time40

Course: Beef

Cuisine: American

Keyword: beef stuffed peppers, leftover brisket recipe, poblano peppers with meat and cheese filling, smoked poblano peppers, stuffed peppers

Servings: 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