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Brisket Stuffed Poblano Peppers

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These Brisket Stuffed Poblano Peppers are smoky, cheesy, and packed with bold flavor. Tender poblano peppers are filled with shredded brisket, rice, beans, cheese, and spices—then baked to perfection. It’s a hearty Tex-Mex-style meal that’s great for dinner or entertaining!

Ingredients

Scale

  • 4 large poblano peppers

  • 2 cups cooked brisket, shredded or chopped

  • 1 cup cooked rice (white, brown, or Mexican-style)

  • 1/2 cup black beans or pinto beans (optional)

  • 1/2 cup salsa or enchilada sauce

  • 1/2 tsp cumin

  • 1/2 tsp smoked paprika

  • Salt and pepper, to taste

  • 1 cup shredded cheese (cheddar, Monterey Jack, or pepper jack)

  • Olive oil, for brushing

Optional toppings:

  • Sour cream or Greek yogurt

  • Chopped cilantro

  • Diced avocado or guacamole

  • Extra salsa or hot sauce

Instructions

  1. Prep the peppers:
    Preheat oven to 375°F. Slice poblanos lengthwise and remove seeds and membranes. Lightly brush with olive oil and place on a baking sheet.

  2. Pre-roast the peppers:
    Bake for 10–12 minutes to soften slightly. Remove from oven and set aside.

  3. Make the filling:
    In a large bowl, mix brisket, rice, beans, salsa, cumin, paprika, salt, pepper, and half the cheese.

  4. Stuff the peppers:
    Spoon the brisket filling into each poblano half. Top with the remaining cheese.

  5. Bake:
    Return stuffed peppers to the oven and bake for 15–20 minutes, until heated through and cheese is bubbly.

  6. Serve:
    Top with your favorite garnishes and enjoy!

 

Notes

  • Want it spicier? Add chopped jalapeños or hot sauce to the filling.

  • For extra smoky flavor, grill the peppers instead of baking them.

  • These are great for meal prep—just reheat and top fresh!

Find it online: https://ukfinda.com/brisket-stuffed-poblano-peppers/