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Brisket Stuffed Poblano Peppers

If you’re looking for a dish that’s both satisfying and bursting with flavor, these Hearty Brisket Stuffed Poblano Peppers are just what you need. Imagine tender poblano peppers filled with a smoky brisket and cheese mixture, grilled to perfection. The combination of spices and ingredients creates a dish that’s not only hearty but also a delightful twist on traditional stuffed peppers. Whether you’re hosting a barbecue or simply want a comforting meal, these peppers will surely impress!

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

  1. Prepare a grill fire to 300° using pecan or hickory for smoke flavor.

  2. Wash poblano 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.

  3. Mix chopped brisket with shredded cheese, drained tomatoes, and granulated garlic.

  4. Stuff the mixture into the pepper shells.

  5. Cook over indirect fire with the grill closed for 30 minutes or until peppers are softened and the filling is heated through.

  6. Remove from the grill and garnish with more diced tomatoes and green onions, if desired.

Notes

Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 561 per serving

  • Author: niold.com