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Brisket Stuffed Poblano Peppers

  • Author: Isabella
  • Total Time: 40 minutes
  • Yield: 6 servings
  • Diet: Gluten Free


“Discover the ultimate guide to creating mouthwatering Brisket Stuffed Poblano Peppers, a perfect blend of smoky, savory flavors that are sure to delight your taste buds. This recipe combines tender beef brisket, melty Colby-Jack cheese, and the distinct smokiness of poblano peppers for a dish that’s bursting with flavor. Ideal for BBQs, family dinners, or any special occasion, learn how to make this crowd-pleaser today!


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, sliced green onion tops


  1. Prepare a grill fire to 300°F using pecan or hickory for smoke flavor.
  2. Wash and dry poblano peppers. Slice a portion from the length of each pepper to create a boat, leaving the stem intact. Remove seeds and membranes.
  3. Mix chopped brisket, cheese, drained tomatoes, and garlic.
  4. Stuff the mixture into the pepper shells.
  5. Grill over indirect fire with the lid closed for 30 minutes, or until peppers are softened and filling is heated through.
  6. Garnish with diced tomatoes and green onions if desired.


For a spicier kick, use Pepper-Jack cheese instead of Colby-Jack.

Peppers can vary in heat; removing seeds and membranes can reduce spiciness.

The brisket can be substituted with pulled pork, shredded chicken, or a vegetarian option like beans and quinoa for varied flavors.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: American

Keywords: Brisket Stuffed Poblano Peppers, Stuffed Poblano Peppers Recipe, Grilled Poblano Peppers, Beef Brisket Recipe, Smoky Flavored Stuffed Peppers, BBQ Poblano Peppers, Spicy Stuffed Peppers