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Brisket Stuffed Poblano Peppers: A Smoky, Cheesy, Flavor-Packed Delight

Brisket Stuffed Poblano Peppers
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This recipe brings back memories of slow Sundays when Dad would smoke a brisket all day long, and we’d find clever ways to use the leftovers. Stuffing them into roasted poblano peppers turned out to be our favorite! This dish is smoky, cheesy, and comforting with just the right amount of kick. It’s a crowd-pleaser and a great way to turn leftovers into something extraordinary.

Ingredients

Scale

  • 4 large poblano peppers

  • 2 cups cooked brisket, shredded

  • 1 cup cooked rice or cauliflower rice

  • 1 cup shredded cheese (cheddar, Monterey Jack, or a mix)

  • ½ cup black beans (optional)

  • ½ small onion, finely diced

  • 1 garlic clove, minced

  • 1 teaspoon cumin

  • Salt and pepper to taste

  • Olive oil for brushing

  • Fresh cilantro or sour cream for topping (optional)

Instructions

  • Preheat oven to 400°F (200°C).

  • Cut a slit down each poblano pepper and remove seeds. Brush lightly with oil and roast on a baking sheet for 10–12 minutes, until tender.

  • In a skillet over medium heat, sauté onion and garlic for 2–3 minutes. Add brisket, cumin, salt, and pepper. Stir in cooked rice and beans (if using).

  • Remove from heat and mix in half the cheese.

  • Stuff each pepper with the brisket mixture. Top with remaining cheese.

  • Bake for 10–15 minutes until cheese is melted and bubbly.

  • Garnish with cilantro or a dollop of sour cream if desired.

Notes

  • Use leftover pulled pork or rotisserie chicken if brisket isn’t available.

  • Poblano peppers are mild, but you can swap in bell peppers for zero heat or jalapeños for a spicier version.

  • Great served with a side of guacamole or a fresh corn salad.

Nutrition

Find it online: http://recipes.swedishinarabic.net/brisket-stuffed-poblano-peppers-a-smoky-cheesy-flavor-packed-delight/