Smoky Brisket-Stuffed Poblano Peppers
What makes Smoky Brisket-Stuffed Poblano Peppers truly stand out is the perfect harmony of smoky beef brisket, creamy cheese, and the earthy, slightly spicy kick from the poblano peppers. It’s the kind of dish you’ll want to make for any BBQ, family gathering, or even a casual dinner. Whether you’re a seasoned grilling enthusiast or a beginner, you’ll find the process simple and the flavors incredibly rewarding.
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
- 2 sliced green onion tops
Instructions
- Prepare a grill fire to 300°F using pecan or hickory for smoke flavor.
- Wash poblano peppers and dry. Slice a portion from the length of the pepper to create a boat for the stuffing, leaving the stem intact. Reserve the pepper slices for another use.
- Mix chopped brisket with shredded cheese, tomatoes (drained if using canned), and granulated garlic. Stuff into pepper shells.
- Cook over indirect fire with the grill closed for 30 minutes or until peppers are softened and filling is heated through.
- Remove from grill. Garnish with more tomatoes and green onions.
Notes
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 350 kcal | Servings: 6 servings
Kcal: 350 kcal | Servings: 6 servings
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