Description

Smoky, tender brisket tucked inside roasted poblano peppers and topped with melty cheese makes for a hearty, flavorful dish. This recipe is perfect for using up leftover brisket and comes together easily for a satisfying weeknight meal.

Ingredients

4 large poblano peppers
2 cups cooked beef brisket, shredded
1 cup cooked rice (optional)
1/2 cup onion, finely chopped
1 clove garlic, minced
1/2 cup black beans, drained and rinsed
1/2 cup corn (fresh, canned, or frozen)
1 tsp chili powder
1/2 tsp cumin
Salt and pepper, to taste
1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
1 tbsp olive oil

Fresh cilantro and lime wedges, for garnish

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Instructions

Preheat oven to 375°F (190°C).
Prepare poblano peppers: Slice each pepper lengthwise and remove seeds. Brush with olive oil and place cut-side down on a baking sheet. Roast for 15 minutes until softened.
Sauté the filling: In a skillet over medium heat, add a bit of olive oil. Cook chopped onions and garlic until softened. Stir in shredded brisket, black beans, corn, rice (if using), chili powder, cumin, salt, and pepper. Cook for 3–5 minutes, stirring often.
Stuff the peppers: Remove poblanos from the oven and turn them cut-side up. Fill each one with the brisket mixture and top with shredded cheese.
Bake: Return to oven and bake for 10–15 minutes, until cheese is melted and bubbly.

Serve: Garnish with chopped cilantro and a squeeze of lime. Serve hot.

Notes

You can use leftover smoked or braised brisket for this recipe.
Add salsa or hot sauce on top for extra flavor.
Great served with a side salad or rice and beans.

Nutrition

Serving Size: 1 stuffed pepper
Calories: 410
Sugar: 3g
Sodium: 520mg
Fat: 24g
Saturated Fat: 9g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 5g
Protein: 27g
Cholesterol: 70mg