Description
“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!
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, sliced green onion tops
Instructions
- Prepare a grill fire to 300°F using pecan or hickory for smoke flavor.
- 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.
- Mix chopped brisket, cheese, drained tomatoes, and garlic.
- Stuff the mixture into the pepper shells.
- Grill over indirect fire with the lid closed for 30 minutes, or until peppers are softened and filling is heated through.
- Garnish with diced tomatoes and green onions if desired.
Notes
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