Description
Brisket stuffed poblano peppers fuse smoky brisket, melty cheese, and roasted pepper goodness for a bold yet comforting dish. Perfect for weeknight indulgence or feeding a crowd.
Ingredients
4 large poblano peppers
2 cups cooked brisket (shredded or chopped)
1 cup shredded Monterey Jack cheese (or pepper jack)
1/2 cup diced red onions
1 tbsp olive oil
2 cloves garlic, minced
1 tsp smoked paprika
1/2 tsp ground cumin
1/4 tsp chili flakes (optional)
Salt and pepper to taste
Fresh cilantro and lime wedges for garnish
Instructions
1. Preheat oven to 375°F.
2. Wash poblano peppers and roast on a sheet for about 10 minutes until slightly charred. Cool and remove seeds.
3. Heat olive oil in a pan over medium heat. Add diced onions and garlic; sauté 2–3 minutes.
4. Add brisket, cumin, paprika, chili flakes, salt, and pepper. Sauté for about 5 minutes until fragrant.
5. Stir in half the cheese into the warm filling.
6. Stuff each roasted poblano with the brisket mixture and top with remaining cheese.
7. Place in a baking dish and bake for 25–30 minutes until cheese is bubbly and golden.
8. Garnish with chopped cilantro and lime before serving.
Notes
Use leftover brisket to save time and boost flavor.
Substitute Monterey Jack with Oaxaca, cheddar, or vegan cheese.
For added flair, drizzle with smoky chipotle crema or lime crema.
Serve with cilantro-lime rice, corn salad, or warm tortillas for a full meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 375
- Sugar: 3g
- Sodium: 460mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 65mg
Keywords: brisket, poblano peppers, stuffed peppers, smoked brisket, cheese, roasted peppers