Stuffed Poblano Peppers


Elevate your culinary repertoire with our tantalizing Brisket Stuffed Poblano Peppers recipe. Combining the rich flavors of tender brisket, smoky poblano peppers, and melted cheese, this dish offers a delightful fusion of Tex-Mex and barbecue influences. Perfect for entertaining or a cozy dinner at home, these stuffed peppers are sure to impress even the most discerning palates. In this article, we’ll guide you through the steps to create this mouthwatering dish and explore the reasons why it’s become a favorite among food enthusiasts.

Why Brisket Stuffed Poblano Peppers? Brisket Stuffed Poblano Peppers offer a unique and flavorful twist on traditional stuffed peppers. The combination of slow-cooked brisket and roasted poblano peppers creates a harmonious blend of smoky, savory, and slightly spicy flavors. Whether you’re a fan of Tex-Mex cuisine or simply looking to add some excitement to your dinner table, these stuffed peppers are sure to leave a lasting impression.


  • Poblano peppers
  • Cooked brisket, shredded
  • Cooked rice (optional)
  • Black beans, drained and rinsed
  • Corn kernels
  • Diced tomatoes
  • Onion, finely chopped
  • Garlic, minced
  • Mexican cheese blend
  • Cilantro, chopped
  • Lime wedges, for serving
  • Salt, pepper, and spices (such as cumin and chili powder) to taste


  1. Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
  2. Prepare the Poblano Peppers: Cut the poblano peppers in half lengthwise and remove the seeds and membranes. Place the pepper halves on the prepared baking sheet, cut side up.
  3. Prepare the Filling: In a large mixing bowl, combine the shredded brisket, cooked rice (if using), black beans, corn kernels, diced tomatoes, chopped onion, minced garlic, and spices. Mix well to combine.
  4. Stuff the Peppers: Spoon the brisket and vegetable mixture into the hollowed-out poblano pepper halves, pressing down gently to pack the filling. Be generous with the filling, ensuring each pepper is well-stuffed.
  5. Top with Cheese: Sprinkle Mexican cheese blend over the stuffed peppers, covering them evenly with a generous layer of cheese.
  6. Bake in the Oven: Transfer the baking sheet to the preheated oven and bake for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly.
  7. Garnish and Serve: Remove the stuffed poblano peppers from the oven and garnish with chopped cilantro. Serve hot with lime wedges on the side for squeezing over the peppers before eating.

Serving and Storage Tips:

Serving Suggestions:

  1. Garnish with Fresh Herbs: Before serving, garnish the Brisket Stuffed Poblano Peppers with chopped fresh cilantro or parsley for a pop of color and added freshness.
  2. Serve with Accompaniments: Accompany the stuffed peppers with a dollop of sour cream, a drizzle of hot sauce, or a spoonful of salsa for extra flavor and heat.
  3. Pair with Side Dishes: Serve the stuffed poblano peppers alongside classic Tex-Mex side dishes such as Mexican rice, refried beans, or a crisp green salad for a complete and satisfying meal.
  4. Squeeze Fresh Lime: Provide lime wedges on the side for squeezing over the stuffed peppers before eating. The tangy citrus juice adds brightness and enhances the flavors of the dish.
  5. Make it a Meal: Turn the stuffed peppers into a hearty meal by serving them with additional toppings such as avocado slices, diced tomatoes, or pickled jalapeños for a customizable dining experience.

Storage Instructions:

  1. Refrigeration: If you have leftover Brisket Stuffed Poblano Peppers, allow them to cool completely before transferring them to an airtight container or wrapping them tightly in foil. Refrigerate within two hours of cooking and consume within 2-3 days.
  2. Freezing: While stuffed peppers can be frozen for future enjoyment, the texture of the peppers may change slightly upon thawing. To freeze, arrange the cooled stuffed peppers in a single layer on a baking sheet and freeze until firm. Once frozen, transfer them to a freezer-safe container or bag and store for up to 2 months. Thaw in the refrigerator overnight before reheating.
  3. Reheating: To reheat leftover Brisket Stuffed Poblano Peppers, preheat your oven to 350°F (175°C) and place the peppers in a baking dish. Cover with foil and bake for 20-25 minutes, or until heated through. Alternatively, you can reheat individual servings in the microwave on medium power until warmed.
  4. Quality Check: Before consuming reheated stuffed peppers, ensure they are heated to your desired temperature and show no signs of spoilage, such as off odors or slimy texture. When in doubt, discard any leftovers that appear questionable.

By following these serving and storage tips, you can ensure that your Brisket Stuffed Poblano Peppers remain delicious and fresh, whether you’re serving them right away or saving some for later enjoyment.

Variations of Brisket Stuffed Poblano Peppers:

  1. Southwest Quinoa Stuffed Peppers:
    • Replace the rice with cooked quinoa for a nutritious twist. Mix the quinoa with black beans, corn, diced tomatoes, and chopped cilantro. Add taco seasoning for extra flavor and top with pepper jack cheese before baking.
  2. Tex-Mex Chicken Stuffed Peppers:
    • Use shredded cooked chicken instead of brisket for a lighter option. Mix the chicken with cooked rice, black beans, diced tomatoes, green chilies, and Mexican cheese blend. Top with crushed tortilla chips for added crunch.
  3. Vegetarian Black Bean Stuffed Peppers:
    • Omit the meat and create a vegetarian version using black beans as the main protein. Mix the black beans with cooked rice, corn, diced tomatoes, sautéed onions, garlic, and your favorite Tex-Mex spices. Top with shredded cheese or crumbled queso fresco before baking.
  4. Chipotle Beef Stuffed Peppers:
    • Add a smoky kick to the filling by mixing shredded brisket with chipotle peppers in adobo sauce, diced onions, black beans, corn, and cooked rice. Top with smoked cheddar cheese before baking for a bold flavor profile.
  5. Mushroom and Spinach Stuffed Peppers:
    • Create a vegetarian option by sautéing mushrooms, spinach, onions, and garlic until tender. Mix the vegetables with cooked quinoa, diced tomatoes, and feta cheese. Stuff the poblano peppers with the mixture and bake until golden brown. Sprinkle with fresh parsley before serving.


  1. What are poblano peppers?
    • Poblano peppers are large, heart-shaped chili peppers with a mild to medium heat level. They are commonly used in Mexican cuisine and are known for their rich flavor and meaty texture.
  2. Where can I find poblano peppers?
    • Poblano peppers are available in most grocery stores, particularly those with a well-stocked produce section. Look for firm, dark green peppers without blemishes or soft spots.
  3. Can I use a different type of pepper for this recipe?
    • While poblano peppers are traditionally used for stuffing due to their size and flavor, you can use other large, mild peppers such as Anaheim or bell peppers as a substitute if desired.
  4. Can I make this recipe without brisket?
    • Yes, you can substitute the brisket with other proteins such as shredded chicken, ground beef, or even tofu for a vegetarian option. Adjust the seasoning and cooking time accordingly.
  5. How spicy are poblano peppers?
    • Poblano peppers are relatively mild compared to other chili peppers, ranging from 1,000 to 2,000 Scoville heat units. However, the heat level can vary, so it’s always a good idea to taste a small piece before cooking.
  6. How do I remove the seeds and membranes from poblano peppers?
    • To remove the seeds and membranes from poblano peppers, simply cut the pepper in half lengthwise and use a spoon to scrape out the seeds and white membrane. Rinse the peppers under cold water to remove any remaining seeds.
  7. Can I prepare the filling in advance?
    • Yes, you can prepare the filling for the stuffed peppers in advance and store it in an airtight container in the refrigerator for up to 24 hours before assembling and baking the peppers.
  8. Are stuffed poblano peppers gluten-free?
    • Yes, stuffed poblano peppers can be made gluten-free by ensuring that all ingredients used in the filling are gluten-free. Use gluten-free grains such as rice or quinoa and check the labels of any pre-packaged ingredients for gluten-containing additives.
  9. Can I freeze stuffed poblano peppers?
    • Yes, you can freeze stuffed poblano peppers for future enjoyment. Allow them to cool completely, then wrap each pepper individually in plastic wrap and place them in a freezer-safe container or bag. They can be stored in the freezer for up to 2-3 months.
  10. How do I reheat stuffed poblano peppers?
    • To reheat stuffed poblano peppers, place them in a baking dish and cover with foil. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until heated through. Alternatively, you can reheat individual servings in the microwave on medium power until warmed.


Brisket Stuffed Poblano Peppers are a delicious and satisfying dish that’s sure to become a new favorite in your recipe collection. With their bold flavors, hearty filling, and vibrant presentation, these stuffed peppers are perfect for any occasion. Whether you’re hosting a dinner party or simply craving a flavorful meal, give our Brisket Stuffed Poblano Peppers recipe a try and experience the mouthwatering fusion of Tex-Mex and barbecue flavors.

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