Fiesta-Ready Brisket Stuffed Poblano Peppers Recipe
Tender beef brisket nestled in poblano peppers creates a mouthwatering fusion of flavors that dance across your palate.
Spicy chiles embrace slow-cooked meat with remarkable depth and richness.
Each pepper bursts with savory goodness and robust southwestern charm.
The combination promises a hearty meal that elevates simple ingredients into something extraordinary.
Melted cheese adds a creamy finish that perfectly complements the smoky meat.
Packed with bold seasonings and robust textures, these stuffed peppers deliver a knockout punch of deliciousness.
Prepare to savor every single bite of this incredible southwestern-inspired dish.
Quick Recipe Overview
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Calories: 500 kcal
Servings: 5
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Crank your oven to a toasty 375°F, setting the stage for a mouthwatering meal.
Slice those vibrant green poblanos down the middle, gently removing seeds and inner membranes. Give them a light olive oil massage to help them shine.
Pop the peppers into the oven for about 10-12 minutes, letting them soften and become slightly tender. Pull them out and let them rest.
In a mixing bowl, combine tender brisket, fluffy rice, hearty beans, zesty salsa, and a blend of warming spices. Mix until everything is perfectly combined.
Generously spoon the delicious brisket mixture into each pepper half, creating little pockets of flavor. Sprinkle remaining cheese on top for that irresistible melty goodness.
Return the stuffed peppers to the oven for 15-20 minutes. Watch for bubbling cheese and a heated-through filling that promises deliciousness.
Add your favorite toppings and dive into these flavor-packed poblano peppers. Enjoy every single bite!
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Juicy Brisket Stuffed Poblano Peppers Recipe
- Total Time: 50 minutes
- Yield: 5 1x
Description
Succulent Texas-style brisket stuffed poblano peppers showcase smoky Southwestern flavors with bold southwestern charm. Hearty ingredients meld together, delivering a memorable meal you’ll savor with genuine culinary passion.
Ingredients
- 2 cups (473 ml) brisket, shredded or chopped
- 4 large poblano peppers
- 1 cup (237 ml) shredded cheese (cheddar, Monterey Jack, or pepper jack)
- 1 cup (237 ml) cooked rice (white, brown, or Mexican-style)
- ½ cup (118 ml) black beans or pinto beans (optional)
- ½ cup (118 ml) salsa or enchilada sauce
- ½ tsp cumin
- ½ tsp smoked paprika
- Salt and pepper, to taste
- Olive oil, for brushing
- Sour cream or Greek yogurt
- Chopped cilantro
- Diced avocado or guacamole
- Extra salsa or hot sauce
Instructions
- Pepper Preparation: Halve poblano peppers lengthwise, meticulously removing seeds and membranes. Brush with olive oil and arrange on a baking sheet.
- Roasting Foundation: Bake peppers at 400°F for 10-12 minutes until softened, then remove and let rest momentarily.
- Filling Creation: Combine shredded brisket with rice, beans, salsa, cumin, paprika, salt, and pepper. Fold in half the cheese to create a cohesive mixture.
- Stuffing and Topping: Carefully fill each pepper cavity with the brisket blend, ensuring even distribution. Generously sprinkle remaining cheese over the top.
- Final Baking: Return stuffed poblanos to the oven, baking at 375°F for 15-20 minutes until cheese melts completely and edges turn golden and crisp.
- Serving Presentation: Garnish with fresh cilantro, sour cream, and lime wedges to elevate the dish’s visual appeal and flavor profile.
Notes
- Pepper Preparation Technique: Roast poblanos briefly before stuffing to enhance flexibility and remove raw taste, making them easier to fill without tearing.
- Moisture Management: Pat brisket dry before shredding to prevent excess liquid from making filling soggy, ensuring a perfectly textured stuffing.
- Cheese Distribution Strategy: Reserve some cheese for topping to create an attractive golden-brown crust and add extra flavor dimension.
- Dietary Adaptation Tip: For gluten-free version, use certified gluten-free ingredients and replace regular rice with cauliflower rice for lower-carb alternative.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 5
- Calories: 500
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 70 mg
John Nicholson
Lead Writer & Recipe Developer
Expertise
Recipe Testing and Development, Kitchen Hacks and Time-Saving Tips, Flavor Pairing and Ingredient Selection, Engaging Food Writing and Storytelling
Education
Johnson & Wales University
John Nicholson honed his skills at Johnson & Wales University, learning how to use fresh, local ingredients and down-to-earth techniques to make cooking simple and satisfying.
His recipes blend Southern comfort flavors with a modern touch, inviting everyone to cook with ease and confidence.
Living in Charleston, John takes cues from the city’s lively food scene, local markets, and seasonal produce. He’s all about making meals stress-free through easy tips, flavor pairings, and fun experiments in the kitchen