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
Salt and black pepper, to taste
1 tbsp olive oil
Fresh cilantro for garnish (optional)
Sour cream for serving (optional)

Cook Mode Prevent your screen from going dark

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.