Ingredients
Scale
- 6large Poblano Peppers
- 3 cupschopped beef brisket (1pound)2 1/2 cupsshredded Colby-Jack cheese (or Pepper-Jack)14.5 ouncecan petite diced tomatoes, drained1 tablespoongranulated garlicOptional garnishes: Diced tomatoes, sliced green onion tops
- 2 1/2 cupsshredded Colby-Jack cheese (or Pepper-Jack)14.5 ouncecan petite diced tomatoes, drained1 tablespoongranulated garlicOptional garnishes: Diced tomatoes, sliced green onion tops
- 14.5 ouncecan petite diced tomatoes, drained
- 1 tablespoongranulated garlicOptional garnishes: Diced tomatoes, sliced green onion tops
- Optional garnishes: Diced tomatoes, sliced green onion tops
Instructions
- Prepare a grill fire to 300°F using pecan or hickory for smoke flavor.Wash and dry poblano peppers. Slice a portion from the length of each pepper to create a boat, leaving the stem intact. Remove seeds and membranes.Mix chopped brisket, cheese, drained tomatoes, and garlic.Stuff the mixture into the pepper shells.Grill over indirect fire with the lid closed for 30 minutes, or until peppers are softened and filling is heated through.Garnish with diced tomatoes and green onions if desired.
- Wash and dry poblano peppers. Slice a portion from the length of each pepper to create a boat, leaving the stem intact. Remove seeds and membranes.Mix chopped brisket, cheese, drained tomatoes, and garlic.Stuff the mixture into the pepper shells.Grill over indirect fire with the lid closed for 30 minutes, or until peppers are softened and filling is heated through.Garnish with diced tomatoes and green onions if desired.
- Mix chopped brisket, cheese, drained tomatoes, and garlic.Stuff the mixture into the pepper shells.Grill over indirect fire with the lid closed for 30 minutes, or until peppers are softened and filling is heated through.Garnish with diced tomatoes and green onions if desired.
- Stuff the mixture into the pepper shells.Grill over indirect fire with the lid closed for 30 minutes, or until peppers are softened and filling is heated through.Garnish with diced tomatoes and green onions if desired.
- Grill over indirect fire with the lid closed for 30 minutes, or until peppers are softened and filling is heated through.Garnish with diced tomatoes and green onions if desired.
- Garnish with diced tomatoes and green onions if desired.
Notes
For a spicier kick, use Pepper-Jack cheese instead of Colby-Jack.
Peppers can vary in heat; removing seeds and membranes can reduce spiciness.The brisket can be substituted with pulled pork, shredded chicken, or a vegetarian option like beans and quinoa for varied flavors.
The brisket can be substituted with pulled pork, shredded chicken, or a vegetarian option like beans and quinoa for varied flavors.