Tender, smoky brisket meets roasted poblano peppers in this bold and satisfying dish. Brisket Stuffed Poblano Peppers are a delicious way to use up leftover brisket or enjoy a low-carb, flavor-packed meal. With a savory blend of cheese, spices, and meat, these peppers are hearty, comforting, and irresistibly tasty.

Why You’ll Love This Recipe

Brisket Stuffed Poblano Peppers are a game-changer for weeknight dinners or special gatherings. The mild heat of poblano peppers pairs beautifully with the rich, smoky flavor of brisket, creating a dish that feels both rustic and gourmet. Whether you’re repurposing leftover brisket or cooking it fresh, this recipe offers a creative spin on classic stuffed peppers. Plus, it’s naturally gluten-free and can be easily adjusted to fit keto or low-carb lifestyles.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cooked brisket, shredded or chopped
Poblano peppers
Onion, diced
Garlic, minced
Olive oil
Tomato paste or crushed tomatoes
Cumin
Smoked paprika
Chili powder
Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
Salt and pepper
Fresh cilantro (optional, for garnish)
Sour cream or crema (optional, for serving)

directions

Preheat the oven to 375°F (190°C).
Cut the poblano peppers in half lengthwise and remove the seeds and membranes.
Place peppers on a baking sheet and roast for 10 minutes to soften slightly.
While peppers are roasting, heat olive oil in a skillet over medium heat. Sauté diced onions until translucent.
Add garlic, tomato paste (or crushed tomatoes), cumin, smoked paprika, chili powder, salt, and pepper. Stir and cook for 1–2 minutes.
Add shredded brisket to the skillet and mix well to combine. Cook until heated through.
Remove peppers from the oven. Fill each half with the brisket mixture.
Top each stuffed pepper with shredded cheese.
Return to the oven and bake for 15–20 minutes or until the cheese is melted and bubbly.
Garnish with chopped cilantro and a dollop of sour cream, if desired.

Servings and timing

This recipe yields about 4 servings.

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

Add rice or beans: For a heartier meal, mix in cooked rice or black beans with the brisket filling.
Spicy kick: Add jalapeños or a dash of hot sauce to the filling for more heat.
Cheese swaps: Use pepper jack for spice or goat cheese for a tangy twist.
Low-carb/keto: Skip beans and rice, and load up on extra veggies or cheese.
Vegan version: Use smoked jackfruit or plant-based meat alternatives and vegan cheese.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

To reheat, place in the oven at 350°F until warmed through (about 10–15 minutes), or microwave on medium heat for 2–3 minutes. If frozen, thaw in the fridge overnight before reheating.

FAQs

What kind of brisket should I use?

You can use smoked, braised, or slow-cooked brisket—whatever you have on hand. Leftover brisket works perfectly.

Can I make this dish ahead of time?

Yes, assemble the stuffed peppers ahead and refrigerate. Bake just before serving for best results.

Are poblano peppers spicy?

Poblano peppers are mild with just a subtle heat. They’re perfect for those who want flavor without too much spice.

Can I freeze Brisket Stuffed Poblano Peppers?

Yes, you can freeze them before or after baking. Wrap tightly and store for up to 2 months. Thaw before reheating.

What cheese works best?

Cheddar, Monterey Jack, or a Mexican blend melt well and taste great. Choose your favorite.

Can I use green bell peppers instead?

You can, but the flavor will be less smoky. Poblano peppers add more depth to the dish.

How do I make this dish keto-friendly?

Skip any added rice or beans and ensure your tomato base is sugar-free. The rest of the ingredients are keto-approved.

What can I serve with these stuffed peppers?

Serve with a side salad, guacamole, or cauliflower rice for a complete meal.

Do I need to peel the poblano peppers?

No, roasting softens the skin enough to eat. But you can peel them after roasting if you prefer a smoother texture.

Can I make it in a slow cooker?

You can prepare the brisket in a slow cooker, but it’s best to stuff and bake the peppers in the oven for the right texture.

Conclusion

Brisket Stuffed Poblano Peppers bring smoky flavor, creamy cheese, and just the right kick of heat together in a simple yet stunning dish. Whether you’re looking to impress guests or reinvent leftovers, this recipe is a winner. Try it once, and it might just become a staple in your weekly rotation.

Brisket Stuffed Poblano Peppers