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.
Ingredients
Scale
- 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
Instructions
- 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.
- Initial Roasting: Bake peppers for 10-12 minutes to gently soften their texture. Transfer from oven and reserve for subsequent steps.
- 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.
- 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.
- 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