Smoked Brisket Stuffed Poblano Peppers for Ultimate Comfort

Enjoy the comforting and flavorful Smoked Brisket Stuffed Poblano Peppers, perfect for busy nights.

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Prep Time 15

Cook Time 30

Resting Time 5

Total Time 50

Servings: 4 peppers

Course: Dinner

Cuisine: Mexican

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Peppers

4 pieces Poblano Peppers Mild to medium heat, roast longer to reduce spice.
1 teaspoon Granulated Garlic Quick to use for flavor.

For the Filling

2 cups Beef Brisket Pre-cooked is easier; substitute with pulled beef if desired.
1 cup Colby Jack Cheese Adds creamy goodness.
1 can Diced Tomatoes Ensure they are drained well before mixing.

Optional Toppings

1/2 cup Sour Cream Adds creaminess and tang.
1/4 cup Fresh Cilantro Chopped for garnish.
to taste BBQ Sauce For drizzling.

Equipment

Oven
baking dish
mixing bowl

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C).
Carefully slice each poblano pepper in half lengthwise and remove seeds and membranes.
In a mixing bowl, combine brisket, cheese, tomatoes, and garlic. Mix well.
Stuff each poblano half with the brisket mixture, packing it tightly.
Place stuffed peppers in a baking dish, cover with aluminum foil, and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes until the peppers are tender.
Let the peppers rest for a few minutes before serving with optional toppings.

Nutrition

Serving: 1stuffed pepperCalories: 400kcalCarbohydrates: 25gProtein: 22gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 600mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 800IUVitamin C: 100mgCalcium: 300mgIron: 3mg

Notes

These stuffed peppers can cater to dietary needs with a vegetarian filling option. Make the brisket filling ahead of time to save on busy weeknights.

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