Spice Up Dinner: Smoky Brisket Stuffed Poblano Peppers Recipe

Tender beef brisket meets the fiery charm of smoky poblano peppers in a mouthwatering fusion that promises to tantalize your taste buds.

These poblano peppers burst with rich, hearty flavors that dance between smoky and spicy.

The brisket nestles perfectly inside each pepper, creating a delectable combination that speaks to comfort and boldness.

Slow-cooked meat melts into the roasted pepper’s embrace, delivering a complex layer of textures and tastes.

Each bite promises a journey through robust southwestern-inspired ingredients that elevate simple peppers into a stunning main course.

Packed with protein and intense flavors, this dish transforms an ordinary meal into an extraordinary culinary experience.

Prepare to be amazed by a recipe that celebrates the art of creative cooking.

Equipment That Helps Fill and Roast Brisket Poblanos

• Baking sheet: Large, flat pan for roasting peppers evenly.
• Large bowl: Spacious container for mixing brisket filling ingredients.
• Chef's knife: Sharp blade for slicing poblano peppers lengthwise.
• Cutting board: Stable surface for preparing ingredients safely.
• Cheese grater: Tool for shredding cheese topping.
• Olive oil brush: Soft bristle brush for lightly coating peppers.
• Measuring spoons: Precise measuring for spices and seasonings.
• Oven mitts: Protective hand coverings for handling hot baking sheet.

How to Make Brisket Stuffed Poblano Peppers in Style

• Warm Up the Oven

Crank your oven to a toasty 375°F, getting ready for some delicious magic.

• Prep Poblano Peppers

Slice poblanos down the middle, scoop out seeds, and give them a light olive oil massage.

• Quick Pepper Roast

Slide peppers onto a baking sheet and let them soften in the oven for about 10 minutes.

• Create Flavorful Filling

In a big mixing bowl, combine tender brisket, rice, beans, zesty salsa, and a sprinkle of spices. Mix until everything plays nicely together.

• Load Up the Peppers

Generously stuff each poblano half with the brisket mixture, then crown them with a blanket of cheese.

• Final Bake

Pop the stuffed peppers back into the oven for 15-20 minutes until the cheese melts into a bubbly, golden delight.

• Serve and Enjoy

Deck out your peppers with your favorite toppings and dive into this flavor explosion.

Flavor Tweaks for Brisket-Stuffed Poblano Combos

• Gently roast poblanos beforehand to ensure they're soft and pliable without becoming mushy or falling apart during final baking.
• Prepare the stuffed peppers up to a day in advance and refrigerate, then bake when ready to serve for an easy meal prep option that saves time.
• Easily substitute brisket with shredded chicken, pulled pork, or plant-based alternatives like jackfruit for different dietary preferences and flavor profiles.
• Adjust heat by choosing mild or hot salsa, or add diced jalapeños for extra kick. Remove poblano seeds for milder version or keep some for more intense flavor.
• Replace rice with cauliflower rice or skip grains entirely to create a lower-carbohydrate version that's keto-friendly and still packed with delicious flavors.

Serve These Peppers with Sides or Solo

• Fiesta Plate Presentation: Arrange the stuffed poblano peppers on a vibrant platter with fresh cilantro sprigs scattered around, creating a colorful and appetizing display.
• Southwest Style Sidekick: Serve alongside Mexican-style rice, creamy guacamole, and a dollop of sour cream to complement the rich brisket flavors and add extra texture.
• Zesty Topping Explosion: Sprinkle freshly chopped green onions, crumbled queso fresco, and a drizzle of lime crema over the peppers to enhance the dish with bright, tangy notes.
• Family-Style Feast: Set the baking dish in the center of the table and let everyone serve themselves, encouraging a casual and interactive dining experience that brings people together.

Best Way to Keep Brisket Peppers Juicy After Cooking

• Keep leftover stuffed poblanos in an airtight container for 3-4 days, ensuring maximum flavor retention and preventing moisture build-up. Seal tightly to maintain the delicious brisket and cheese texture.
• Warm peppers in the oven at 350F for 10-12 minutes, which restores the crispy cheese top and prevents soggy texture. Avoid microwave to maintain the pepper's original roasted quality.
• Assemble unbaked stuffed poblanos, wrap individually in plastic wrap, then place in freezer bags. Freeze up to 2 months for convenient make-ahead meals. Thaw overnight in refrigerator before baking.
• Divide remaining peppers into single-serving containers for easy grab-and-go lunches. Label with date and contents to track freshness and streamline meal planning during busy weeks.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Calories: 350 kcal

Servings: 5

Brisket Stuffed Poblano Peppers – What You’ll Need

• Poblano Peppers: Mild, slightly smoky peppers that create a hearty vessel for the flavorful filling, look for firm, glossy peppers without blemishes.
• Olive Oil: Helps soften peppers and adds a subtle richness, choose extra virgin for best flavor.

• Brisket: Tender, slow-cooked meat that provides deep, rich flavor and substantial texture, select well-marbled cut for maximum juiciness.
• Rice: Adds substance and helps bind the filling, use day-old rice for best consistency.
• Beans: Provides additional protein and creamy texture, canned or freshly cooked work perfectly.

• Salsa: Introduces vibrant moisture and complex flavor, select your favorite style for personalized taste.
• Cumin: Earthy spice that adds warmth and depth to the filling.
• Paprika: Brings gentle smokiness and beautiful color to the dish.
• Salt and Pepper: Essential for balancing and enhancing overall flavor profile.
• Cheese: Melts beautifully and adds creamy richness, sharp varieties work best for maximum impact.

Smoky Brisket Stuffed Poblano Peppers Recipe

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4.6 from 33 reviews

• Total Time: 50 minutes
• Yield: 5 1x

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Description

Hearty brisket stuffed poblano peppers blend Mexican culinary traditions with smoky, tender beef in a spicy pepper embrace. Crisp roasted poblanos cradle rich, slow-cooked brisket, promising a delicious journey through complex flavor landscapes you’ll savor with each satisfying bite.

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Ingredients

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• 4 large poblano peppers
• 2 cups (480 ml) cooked brisket, shredded or chopped
• 1 cup (240 ml) cooked rice (white, brown, or Mexican-style)
• 1 cup (240 ml) shredded cheese (cheddar, Monterey Jack, or pepper jack)
• ½ cup (120 ml) black beans or pinto beans (optional)
• ½ cup (120 ml) salsa or enchilada sauce
• Olive oil, for brushing
• ½ tsp cumin
• ½ tsp smoked paprika
• Salt and pepper, to taste

Optional toppings:

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

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Instructions

1. Pepper Preparation: Preheat oven to 375°F. Carefully slice poblano peppers lengthwise, meticulously removing seeds and inner membranes. Delicately brush with olive oil and arrange on a baking sheet.
2. Initial Roasting: Bake peppers for 10-12 minutes to gently soften their texture. Transfer from oven and reserve for subsequent steps.
3. Filling Composition: In a spacious mixing bowl, combine shredded brisket, cooked rice, black beans, zesty salsa, aromatic cumin, smoky paprika, salt, ground pepper, and half the designated cheese. Thoroughly mix ingredients to create a harmonious filling.
4. Pepper Stuffing and Finishing: Generously spoon the robust brisket mixture into each prepared poblano half. Lavishly sprinkle remaining cheese atop the filled peppers. Return to oven and bake for 15-20 minutes until thoroughly heated and cheese transforms into a golden, bubbling topping.
5. Presentation: Garnish with preferred toppings such as cilantro, sour cream, or additional salsa. Serve immediately while flavors are vibrant and cheese remains molten.

Notes

• Partial roasting softens poblanos without making them too fragile, ensuring they hold the hearty brisket filling without falling apart.
• Mix salsa and cheese strategically to prevent dry filling, creating a rich, cohesive texture that keeps brisket tender and flavorful.
• Use shredded cheese for even distribution and monitor final baking to achieve golden, bubbling top without burning.
• Swap brisket with pulled chicken, carnitas, or plant-based protein crumbles for dietary flexibility and diverse flavor profiles.

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

Nutrition

• Serving Size: 5
• Calories: 350
• Sugar: 4g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 5g
• Protein: 20g
• Cholesterol: 60mg