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.