Brisket Stuffed Poblano Peppers

There’s nothing quite like the feeling of putting a meal on the table that makes your family pause, savor, and then go back for seconds. These Brisket Stuffed Poblano Peppers have earned a place in my family’s “favorites” list for just that reason. One busy Tuesday evening, I had leftover brisket from a weekend barbecue and needed to whip up something special without spending hours in the kitchen. That’s when the idea hit me: what if I stuffed that juicy, tender brisket into a smoky poblano pepper and topped it with gooey melted cheese?

The result was better than I could have imagined! The mildly spicy poblanos, filled to the brim with savory brisket and topped with melted cheddar, were a perfect balance of flavors. A quick sprinkle of fresh tomatoes, onions, and cilantro gave it that bright, fresh finish. My husband couldn’t stop raving about them, and my kids, who are usually skeptical of anything “spicy,” absolutely devoured their portions (and even asked for more!).

These stuffed poblanos are a lifesaver on busy weeknights, yet they’re fancy enough to serve when guests come over. The recipe is forgiving, too – you can customize the toppings, play with the cheese, or even swap out the brisket for other meats if needed. It’s hard not to fall in love with a dish that’s this flavorful, comforting, and easy to pull off.

I’m confident this recipe will become a staple in your household, just like it did in mine!

Questions I Often Get Asked About This Recipe

1. Are poblanos really spicy?
Not particularly! Poblanos are known for their mild heat. When roasted and stuffed, they have a nice, smoky flavor with just a hint of spice. If you’re really sensitive to heat, you can remove the veins and seeds to tone it down even more.

2. Can I use leftover brisket?
Absolutely! This recipe is perfect for using up leftover brisket. You can also use shredded chicken or pulled pork if you have it on hand.

3. Can I make these ahead of time?
Yes! You can prepare the peppers and stuff them a day in advance. Just store them in the fridge and pop them in the oven when you’re ready to serve.

4. What cheese works best?
Cheddar, Monterey Jack, or Pepper Jack work beautifully. They melt well and add that ooey-gooey finish.

5. Can I freeze these stuffed peppers?
Yes, they freeze well! Just wrap them tightly and store them in an airtight container. Reheat in the oven at 350°F until heated through.

What You Need to Make Brisket Stuffed Poblano Peppers

Ingredients:

4 large poblano peppers

2 cups cooked and shredded brisket

1 cup shredded cheddar cheese (or Monterey Jack)

1/2 cup diced tomatoes

1/4 cup diced red onion

2 cloves garlic, minced

1/2 cup chopped cilantro (for garnish)

1 tablespoon olive oil

Salt and pepper, to taste

Lime wedges for serving

Special Tools:

Baking sheet

Aluminum foil

Sharp knife for slicing the peppers

How to Make Brisket Stuffed Poblano Peppers

Step-by-Step Instructions:

Preheat the oven to 400°F (200°C).

Prepare the Poblanos:
Cut the poblanos in half lengthwise, removing the seeds and membranes. Brush them with olive oil and place them on a baking sheet lined with foil.

Roast the Poblanos:
Roast the peppers in the oven for 10-15 minutes, or until they start to soften.

Prepare the Filling:
In a bowl, mix the shredded brisket, minced garlic, salt, and pepper.

Stuff the Peppers:
Remove the poblanos from the oven and fill each half with the brisket mixture. Sprinkle with shredded cheese.

Bake:
Place the stuffed poblanos back in the oven and bake for another 10-15 minutes, until the cheese is melted and bubbly.

Add Fresh Toppings:
Top with diced tomatoes, red onion, and chopped cilantro. Serve with lime wedges.

Tips:

Char the Poblanos for Extra Flavor: If you want more smoky depth, char the poblanos on a gas stove or grill before stuffing.

Make it a Meal: Serve with rice, beans, or a side salad to round out the meal.

Add Heat: If you like it spicy, add some diced jalapeños or a dash of hot sauce to the filling.

Cheese Variety: Try using a mix of cheeses for extra flavor – sharp cheddar and Pepper Jack are a winning combo.

Freshness Counts: The fresh toppings (tomatoes, onions, and cilantro) really elevate the dish, so don’t skip them!

Reader Reviews

⭐⭐⭐⭐⭐ “Perfect weeknight dinner! My kids loved these, and they’re usually picky about peppers. So easy and delicious!” – Sarah M.

⭐⭐⭐⭐ “Great use for leftover brisket. The smoky poblanos and cheesy topping were a hit.” – Michael R.

⭐⭐⭐⭐⭐ “Wow, just wow! These stuffed poblanos were so flavorful. I’ll definitely make them again.” – Emily T.

⭐⭐⭐ “Good, but could use more spice. Next time I’ll add jalapeños for some heat.” – Rebecca H.

⭐⭐⭐⭐ “So easy to prep ahead. Made these for a dinner party, and they were a huge hit!” – Laura C.

Printable Recipe

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If You Enjoyed This Recipe, Please Share!

Good food is meant to be shared, and if your family loves these Brisket Stuffed Poblano Peppers as much as mine does, I’d love for you to share this recipe with your friends! Post it on Facebook, pin it on Pinterest, or send it in a group chat – because who doesn’t love discovering a new, go-to recipe? Your shares help more families enjoy easy, delicious meals, and I appreciate every single one. Happy cooking!