Smoky Brisket Stuffed Poblano Peppers Recipe to Spice Up Dinner

Juicy, tender brisket brings unexpected magic to these stuffed poblano peppers that will make your taste buds dance.

Smoky chiles create a perfect vessel for succulent meat packed with robust flavors.

Bold spices mingle with slow-cooked beef, creating a southwestern-inspired dish that feels both comforting and exciting.

Poblanos offer a mild heat that complements the rich brisket without overwhelming your palate.

Each pepper becomes a delicious canvas for layered, complex tastes that tell a story of culinary creativity.

Melted cheese adds a creamy finish that binds all the ingredients into one irresistible bite.

You won’t be able to resist diving fork-first into this mouthwatering combination that reimagines classic comfort food.

Brisket Stuffed Poblano Peppers Are Calling

• Bold flavors meet simple preparation make this dish a winner for busy families.
• Minimal ingredients and straightforward steps transform leftover brisket into a satisfying dinner in under 45 minutes.
• Mix and match toppings like cilantro, sour cream, or hot sauce to personalize each pepper for different taste preferences.
• Transforms ordinary brisket into a restaurant-quality meal that feels fresh and exciting, reducing food waste creatively.

What’s Inside Brisket Stuffed Poblano Peppers

• Brisket: A tender, flavorful meat that provides the hearty core of the stuffing.
• Rice: Adds texture and helps bind the filling together, white or brown rice works well.
• Beans: Provides additional protein and creates a fuller, more substantial filling.

• Salsa: Brings moisture and zesty flavor to the brisket filling, choose fresh or jarred.
• Cumin: Adds warm, earthy notes that complement the Mexican-inspired dish.
• Paprika: Contributes a mild, sweet pepper flavor and beautiful color to the stuffing.
• Salt and Pepper: Essential for balancing and enhancing overall taste.

• Poblano Peppers: Mild, slightly spicy peppers that serve as the delicious vessel for the stuffing, look for firm and glossy peppers.
• Cheese: Melts beautifully and adds creamy richness to the dish, choose a good melting variety like monterey jack or cheddar.
• Olive Oil: Helps roast the peppers and adds a light, smooth coating.

Brisket Stuffed Poblano Peppers How-To

Step 1: Prepare Poblano Canvas

Preheat oven to 375°F. Carefully slice poblano peppers lengthwise, delicately removing seeds and membranes. Tenderly brush each pepper with olive oil and arrange on a baking sheet.

Step 2: Soften Pepper Shells

Roast peppers for 10-12 minutes until they become slightly pliable. Gently remove from oven and set aside.

Step 3: Create Flavorful Filling

• Shredded brisket
• Cooked rice
• Black beans
• Zesty salsa
• Ground cumin
• Paprika
• Salt
• Black pepper
• Shredded cheese (reserve half for topping)

Step 4: Generously Stuff Peppers

Spoon the robust brisket mixture into each poblano half. Sprinkle remaining cheese on top.

Step 5: Final Baking Transformation

Return stuffed peppers to oven, baking for 15-20 minutes until thoroughly heated and cheese becomes gloriously melted and bubbly.

Step 6: Serve With Flair

Garnish with fresh cilantro, sour cream, or additional salsa. Enjoy your culinary masterpiece!

Tips That Help with Brisket Stuffed Poblano Peppers

• Customize Poblano Heat: Choose mild or spicy poblanos by checking their color and size. Darker green peppers tend to be milder, while brighter green ones might have more kick.
• Prevent Soggy Bottoms: Pat the pre-roasted peppers dry with paper towels before stuffing to reduce excess moisture and maintain a crisp texture.
• Enhance Flavor Depth: Add fresh chopped cilantro or green onions to the brisket mixture for extra brightness and aromatic complexity.
• Make-Ahead Magic: Prepare the stuffed peppers up to 24 hours in advance and refrigerate. Bake directly from the refrigerator, adding 5-7 minutes to cooking time.
• Protein Swap Option: Substitute brisket with pulled chicken, ground turkey, or plant-based protein crumbles for dietary flexibility and variety.

Store Brisket Stuffed Poblano Peppers Properly

• Store leftover stuffed poblano peppers in an airtight container for up to 3-4 days in the refrigerator, keeping them fresh and tasty.
• Warm peppers at 350F for 10-15 minutes, covering with foil to prevent drying out and maintain moisture and texture.
• Quickly reheat individual portions on medium power for 1-2 minutes, checking halfway to ensure even heating and prevent overcooking.
• Wrap cooled peppers tightly in plastic wrap and aluminum foil, then freeze for up to 2 months for later enjoyment.

Sides That Suit Brisket Stuffed Poblano Peppers

• Tequila-based cocktail cuts through the rich, meaty brisket and complements the poblano's smoky heat, creating a balanced flavor explosion.
• Bright, tangy side dish adds crisp texture and refreshing acidity that perfectly balances the hearty stuffed peppers, enhancing overall meal enjoyment.
• Light, crisp lager like Modelo or Dos Equis provides a cool counterpoint to the spicy, robust brisket filling, cleansing the palate between bites.
• Smooth, cool sauce brings a luxurious element that softens the pepper's spice and adds an extra layer of richness to the dish.

Brisket Stuffed Poblano Peppers with Flair

• Low-Carb Cauliflower Alternative: Replace rice with riced cauliflower for a keto-friendly version that reduces carbohydrates while maintaining the same rich flavor profile.
• Vegetarian Jackfruit Swap: Substitute brisket with seasoned pulled jackfruit for a plant-based protein option that mimics the texture and spice of traditional meat filling.
• Gluten-Free Mexican-Style Quinoa Version: Use quinoa instead of rice and ensure all seasonings are certified gluten-free for individuals with wheat sensitivities or celiac disease.
• Lean Protein Chicken Modification: Replace beef brisket with shredded chicken breast for a lighter protein option that maintains the pepper's robust southwestern taste.

Quick Q&A for Brisket Stuffed Poblano Peppers

• Are poblano peppers spicy?

Poblano peppers are mild to medium in heat, typically ranging from 1,000 to 2,000 Scoville units. They offer a gentle warmth with subtle flavor, making them great for those who prefer less intense spice.

• Can I use leftover brisket for this recipe?

Absolutely! Leftover brisket works perfectly and helps reduce food waste. Simply shred or chop the brisket and mix it with other filling ingredients as directed in the recipe.

• Do I need to remove the skin from poblano peppers?

While not mandatory, roasting and peeling poblano peppers can enhance their flavor and make them more tender. For this recipe, pre-roasting helps soften the peppers without completely removing the skin.

• What if I don't have rice in my pantry?

You can substitute rice with quinoa, cauliflower rice, or even cooked orzo pasta. The goal is to add texture and help bind the brisket filling together.

Brisket Stuffed Poblano Peppers Recipe

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4.7 from 21 reviews

• Total Time: 50 minutes
• Yield: 4 1x

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Description

Hearty Mexican-inspired brisket stuffed poblano peppers deliver a flavor symphony of tender beef and spicy chiles. Rich, smoky notes combine with bold seasonings, promising a delicious culinary journey you’ll savor with each memorable bite.

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Ingredients

Scale 1x2x3x

Protein:

• 2 cups cooked brisket, shredded or chopped
• 1 cup shredded cheese (cheddar, Monterey Jack, or pepper jack)

Vegetable and Grain Base:

• 4 large poblano peppers
• 1 cup cooked rice (white, brown, or Mexican-style)
• ½ cup black beans or pinto beans (optional)

Seasonings and Sauces:

• ½ cup salsa or enchilada sauce
• ½ teaspoon cumin
• ½ teaspoon smoked paprika
• Salt and pepper, to taste
• Olive oil, for brushing

Optional Toppings:

• Sour cream or Greek yogurt
• Chopped cilantro
• Diced avocado or guacamole
• Extra salsa or hot sauce

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Instructions

1. Warm the oven to 375°F, creating an ideal roasting environment for the poblano peppers.
2. Carefully slice poblanos lengthwise, meticulously removing all interior seeds and white membranes.
3. Gently coat pepper surfaces with a delicate brush of olive oil, then arrange them evenly on a prepared baking sheet.
4. Roast peppers for 10-12 minutes, allowing them to soften and develop a slight tenderness without losing structural integrity.
5. In a spacious mixing bowl, combine tender shredded brisket with fluffy rice, hearty beans, vibrant salsa, and a harmonious blend of cumin, paprika, salt, and pepper.
6. Incorporate approximately half the cheese into the filling mixture, ensuring even distribution of flavors.
7. Generously fill each roasted poblano half with the seasoned brisket mixture, creating a generous and appealing mound.
8. Sprinkle the remaining cheese atop the stuffed peppers, providing a melty, golden crown.
9. Return peppers to the oven, baking for 15-20 minutes until the filling is thoroughly heated and the cheese transforms into a bubbling, golden blanket.
10. Garnish with preferred toppings like fresh cilantro, sour cream, or sliced green onions for a final flourish of flavor and visual appeal.

Notes

• Pepper Prep Trick: Wear gloves when handling poblano peppers to prevent potential skin irritation from capsaicin oils.
• Tender Brisket Secret: Shred the brisket while it’s still warm for easier mixing and more consistent filling texture.
• Low-Carb Modification: Replace rice with cauliflower rice for a lower-carbohydrate version that maintains the same delicious flavor profile.
• Make-Ahead Magic: Assemble stuffed peppers in advance and refrigerate, then bake when ready to serve for convenient meal planning.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 350
• Sugar: 0 g
• Sodium: 900 mg
• Fat: 25 g
• Saturated Fat: 8 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 2 g
• Fiber: 0 g
• Protein: 30 g
• Cholesterol: 100 mg