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.
Ingredients
Scale
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
Instructions
- Warm the oven to 375°F, creating an ideal roasting environment for the poblano peppers.
- Carefully slice poblanos lengthwise, meticulously removing all interior seeds and white membranes.
- Gently coat pepper surfaces with a delicate brush of olive oil, then arrange them evenly on a prepared baking sheet.
- Roast peppers for 10-12 minutes, allowing them to soften and develop a slight tenderness without losing structural integrity.
- 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.
- Incorporate approximately half the cheese into the filling mixture, ensuring even distribution of flavors.
- Generously fill each roasted poblano half with the seasoned brisket mixture, creating a generous and appealing mound.
- Sprinkle the remaining cheese atop the stuffed peppers, providing a melty, golden crown.
- 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.
- 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