Smokey Brisket Stuffed Poblano Peppers
Love smoked brisket but have leftovers? Don’t settle for boring sandwiches! This recipe elevates leftover brisket into a show-stopping dish: Smoky Brisket Stuffed Poblano Peppers.
Poblano peppers, known for their mild heat and earthy flavor, become the perfect vessel for succulent shredded brisket. A vibrant filling with diced tomatoes, melty cheddar cheese, and a touch of smoky paprika complements the rich brisket.
This recipe is not only delicious, but also versatile. If you don’t have leftover smoked brisket, simply cook a fresh brisket in the oven until tender. Additionally, the recipe offers easy substitutions for those who prefer a spicier filling or don’t have poblano peppers on hand.
Baked or grilled, these stuffed peppers are sure to impress at a potluck or become a comforting weeknight dinner. So fire up your oven or grill and give this recipe a try!
Questions I often get asked about this recipe:
Can I use a different cut of beef besides brisket?
Yes, leftover roast beef or chuck roast would work well.
If I don’t have leftover smoked brisket, how long does it take to cook the brisket for this recipe?
Cooking time will vary depending on the size of the brisket, but generally 3-4 hours at 275°F.
Can I use pre-shredded brisket for this recipe?
Absolutely! Pre-shredded brisket is a great time-saver.
What if I don’t like poblano peppers?
You can substitute with other mild peppers like bell peppers.
What can I serve with these stuffed peppers?
These peppers pair well with various sides like sour cream, guacamole, salsa, rice, or a simple green salad.
What you need to make Smokey Brisket Stuffed Poblano Peppers:
2 lbs cooked brisket, shredded (or 1 pound raw brisket for cooking)
4 large poblano peppers
1 (14.5 oz) can diced tomatoes, drained
1.5 cups shredded cheddar cheese
1/2 cup chopped onion
1 tablespoon olive oil
1 tablespoon chopped fresh cilantro (optional)
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
Salt and black pepper to taste
How to make it:
Cooking the Brisket (if not using leftovers):
Preheat oven to 275°F (135°C). Season the brisket generously with salt, pepper, smoked paprika, and chili powder.
Place the brisket in a roasting pan with a little water or beef broth in the bottom. Cover tightly with foil.
Roast the brisket for 3-4 hours, or until tender and falling apart. Shred the brisket with two forks.
Preparing the Peppers and Filling:
Preheat oven to 375°F (190°C). Lightly grease a baking sheet.
Wash and dry the poblano peppers. Cut the peppers in half lengthwise and remove the seeds and ribs. Be careful not to cut through the flesh of the pepper.
In a large skillet, heat olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
Add the shredded brisket, diced tomatoes, smoked paprika, chili powder, garlic powder, and salt and pepper to taste. Cook for another 5 minutes, stirring occasionally.
Remove the pan from heat and stir in the cheddar cheese and chopped cilantro (if using).
Stuffing and Baking:
Spoon the brisket mixture evenly into the poblano pepper halves.
Place the stuffed peppers on the prepared baking sheet.
Bake for 20-25 minutes, or until the peppers are softened and the cheese is melted and bubbly.
Tips:
For a spicier filling, you can add a diced jalapeno pepper to the sauteed onions.
If you don’t have leftover smoked brisket, you can use leftover roast beef or chuck roast.
You can also grill the stuffed peppers instead of baking them. Preheat your grill to medium heat and cook the peppers for 10-15 minutes per side, or until heated through.
Serve the stuffed peppers with your favorite sides, such as sour cream, guacamole, or salsa.
Latest Reviews:
These stuffed peppers were a hit! The smoky flavor from the brisket was amazing, and the melty cheese tied everything together perfectly. Loved the ease of using leftover brisket – such a creative way to repurpose it! 5 stars! Jackson F.
This recipe was delicious and came together quickly. The poblano peppers added a nice mild heat that balanced the richness of the brisket. A great weeknight meal that everyone enjoyed. Highly recommend! Jason F.
Looking for a way to use up leftover smoked brisket? Look no further! These stuffed peppers were fantastic. Easy to make and bursting with flavor. Loved the option to grill them for a smoky twist. Will definitely be making this again! David K.
Printable Recipe:
Smokey Brisket Stuffed Poblano Peppers
This recipe is a great way to use leftover smoked brisket, but you can also use brisket cooked specifically for this dish. The smoky flavor of the brisket pairs perfectly with the mild heat of the poblano peppers, and the melty cheese adds a delicious richness.
Ingredients
- 2 lbs cooked brisket, shredded (or 1 pound raw brisket for cooking)
- 4 large poblano peppers
- 1 (14.5 oz) can diced tomatoes, drained
- 1.5 cups shredded cheddar cheese
- 1/2 cup chopped onion
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh cilantro (optional)
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
Notes
Cooking the Brisket (if not using leftovers):
- Preheat oven to 275°F (135°C). Season the brisket generously with salt, pepper, smoked paprika, and chili powder.
- Place the brisket in a roasting pan with a little water or beef broth in the bottom. Cover tightly with foil.
- Roast the brisket for 3-4 hours, or until tender and falling apart. Shred the brisket with two forks.
Preparing the Peppers and Filling:
- Preheat oven to 375°F (190°C). Lightly grease a baking sheet.
- Wash and dry the poblano peppers. Cut the peppers in half lengthwise and remove the seeds and ribs. Be careful not to cut through the flesh of the pepper.
- In a large skillet, heat olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the shredded brisket, diced tomatoes, smoked paprika, chili powder, garlic powder, and salt and pepper to taste. Cook for another 5 minutes, stirring occasionally.
- Remove the pan from heat and stir in the cheddar cheese and chopped cilantro (if using).
Stuffing and Baking:
- Spoon the brisket mixture evenly into the poblano pepper halves.
- Place the stuffed peppers on the prepared baking sheet.
- Bake for 20-25 minutes, or until the peppers are softened and the cheese is melted and bubbly.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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