Why You’ll Love This Recipe
This recipe takes the bold, smoky flavor of brisket and pairs it with the mild heat of poblano peppers, creating a deliciously balanced dish. The cheesy, meaty filling inside roasted peppers makes each bite comforting and flavorful. It’s a creative and satisfying way to enjoy leftover brisket or prepare a new slow-cooked meal.
Ingredients
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4 large poblano peppers
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2 cups cooked shredded brisket
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1 cup shredded Monterey Jack or cheddar cheese
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1/2 cup diced onion
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2 cloves garlic, minced
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1/2 cup canned diced tomatoes, drained
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1 tsp ground cumin
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1/2 tsp smoked paprika
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Salt and black pepper to taste
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1 tbsp olive oil
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Fresh cilantro for garnish (optional)
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Sour cream for serving (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Prepare the Peppers:
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Preheat oven to 375°F (190°C).
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Cut poblano peppers in half lengthwise and remove seeds and membranes.
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Place peppers on a baking sheet, drizzle with olive oil, and roast for 10 minutes to soften slightly.
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Make the Filling:
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In a skillet, heat olive oil over medium heat.
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Add diced onion and cook until softened, about 3-4 minutes.
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Stir in garlic and cook for another minute.
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Add shredded brisket, diced tomatoes, cumin, smoked paprika, salt, and pepper.
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Cook for 5 minutes until heated through and well combined.
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Stuff the Peppers:
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Remove peppers from oven.
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Spoon the brisket mixture evenly into each pepper half.
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Sprinkle shredded cheese on top.
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Bake:
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Return stuffed peppers to the oven.
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Bake for 15-20 minutes or until cheese is melted and bubbly.
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Serve:
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Garnish with fresh cilantro.
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Serve warm with sour cream if desired.
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Servings and Timing
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Servings: 4
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Prep time: 15 minutes
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Cook time: 30 minutes
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Total time: 45 minutes
Variations
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Spicy: Add chopped jalapeños or hot sauce to the filling.
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Different Cheese: Use pepper jack, mozzarella, or queso fresco.
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Vegetarian: Substitute brisket with seasoned black beans or grilled vegetables.
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Toppings: Add avocado slices, pico de gallo, or a squeeze of lime.
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Rice Addition: Mix cooked rice into the brisket filling for extra bulk.
Storage/Reheating
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Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes or microwave until heated through.
FAQs
Can I use raw brisket for this recipe?
This recipe uses cooked brisket; for raw brisket, cook and shred it before stuffing.
How do I roast poblano peppers?
Roast in the oven or over a gas flame until skin is blistered, then peel if desired.
Can I make this dish ahead of time?
Yes, assemble stuffed peppers and refrigerate before baking.
What if I don’t like spicy food?
Remove seeds and membranes from poblanos; they are mild peppers.
Can I freeze leftovers?
Yes, freeze cooked stuffed peppers in airtight containers for up to 2 months.
Can I add other vegetables to the filling?
Yes, bell peppers, corn, or zucchini work well.
Is this dish gluten-free?
Yes, naturally gluten-free.
Can I prepare this without cheese?
Yes, omit cheese or use a dairy-free alternative.
How do I reheat without drying out the meat?
Cover with foil when reheating in the oven and add a splash of water or broth if needed.
What sides pair well with this dish?
Serve with rice, salad, or beans for a complete meal.
Conclusion
Brisket Stuffed Poblano Peppers are a flavorful, satisfying dish that combines smoky, tender brisket with the mild heat of roasted poblano peppers and melted cheese. Easy to prepare and full of bold flavors, this recipe makes a great weeknight dinner or special meal that’s sure to impress.
Brisket Stuffed Poblano Peppers
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
Brisket Stuffed Poblano Peppers feature tender, slow-cooked shredded brisket nestled inside smoky roasted poblano peppers, topped with melted cheese and savory seasonings. This hearty and flavorful dish perfectly balances the mild heat of the peppers with rich, smoky meat, making it a delicious main course ideal for weeknight dinners or special occasions.
Ingredients
-
4 large poblano peppers
-
2 cups cooked shredded brisket
-
1 cup shredded Monterey Jack or cheddar cheese
-
1/2 cup diced onion
-
2 cloves garlic, minced
-
1/2 cup canned diced tomatoes, drained
-
1 tsp ground cumin
-
1/2 tsp smoked paprika
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Salt and black pepper, to taste
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1 tbsp olive oil
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Fresh cilantro for garnish (optional)
- Sour cream for serving (optional)
Instructions
-
Prepare the Peppers:
Preheat oven to 375°F (190°C). Cut poblano peppers in half lengthwise and remove seeds and membranes. Place peppers on a baking sheet, drizzle with olive oil, and roast for 10 minutes to soften slightly. -
Make the Filling:
Heat olive oil in a skillet over medium heat. Cook diced onion until softened, about 3-4 minutes. Add garlic and cook 1 minute more. Stir in shredded brisket, diced tomatoes, cumin, smoked paprika, salt, and pepper. Cook 5 minutes until heated through and combined. -
Stuff the Peppers:
Remove peppers from oven. Spoon brisket mixture evenly into each pepper half. Sprinkle shredded cheese on top. -
Bake:
Return stuffed peppers to the oven. Bake for 15-20 minutes until cheese is melted and bubbly. -
Serve:
Garnish with fresh cilantro and serve warm with sour cream if desired.
Notes
Add jalapeños or hot sauce to the filling for extra spice.Swap cheese varieties like pepper jack, mozzarella, or queso fresco.For a vegetarian option, substitute brisket with seasoned black beans or grilled veggies.Mix cooked rice into the filling for added bulk.Top with avocado slices, pico de gallo, or a squeeze of lime for freshness.
