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These brisket stuffed poblano peppers are made just like bacon-wrapped poppers, except with poblanos for a heartier main course. With chopped brisket, cream cheese, and a sprinkle of barbecue seasoning, these smoked stuffed poblanos are my new favorite leftover brisket recipe!
Table of Contents
- Brisket Stuffed Poblano Peppers as a Main Dish
- Stuffed Poblanos Video
- Ingredients Notes and Substitutions
- How to Prep the Poblano Peppers
- Prepping the Leftover Brisket
- How to Make Brisket Stuffed Poblano Peppers
- Can I use jalapeños instead of poblano peppers?
- Can I prepare these stuffed peppers in advance?
- Brisket Stuffed Poblano Peppers Recipe
Brisket Stuffed Poblano Peppers as a Main Dish
I love bacon-wrapped poppers on the grill, but the problem with using jalapeños is that you don’t get a substantial amount of cheesy, meaty goodness in each bite. The jalapeños are so small that they can only hold about a spoonful of filling.
And let’s be honest, the cream cheese and smoked meat is really the star of the show when it comes to grilled jalapeno poppers.
So I decided to make larger “poppers” using poblano peppers! Stuffed full of smoked brisket, two of these smoked poblano peppers make a delicious entree. And now you’ve got an excuse to eat your favorite classic smoked appetizer as a main course.
Not to mention, this is one of the best leftover brisket recipes! Leftover brisket has a tendency to dry out, especially if you don’t reheat it correctly. But combining the chopped brisket with cream cheese and cooking it inside the poblano is the perfect way to use your leftovers.
Stuffed Poblanos Video
Ingredients Notes and Substitutions
- leftover brisket – We used three slices of brisket from the flat and three from the point, equaling about 2.5 cups of chopped brisket total. This recipe would also be great with leftover pulled pork or cooked ground sausage.
- poblano peppers – Look for medium to large poblanos so that you can stuff a bunch of filling inside, especially if you’re serving these as a main course.
- cream cheese – The must-have ingredient for most recipes that are stuffed and smoked!
- shredded cheese – We used a combination of shredded cheddar and pepper jack for a bit of heat, but feel free to substitute your favorite shredded cheeses.
- bacon – You will probably need two slices of bacon for each half of poblano, depending on the size of your peppers. So if you buy four poblano peppers like we did, then you will need 16 full slices of bacon, equal to about a one pound pack.
- jalapeños – We seeded and diced fresh jalapeños to add in to the mix.
- barbecue seasoning – Use your favorite for sprinkling on the outside of the bacon-wrapped peppers before smoking. We recommend our own ‘Que That Barbecue Rub and Seasoning, but you can substitute any sweeter style bbq rub.
- barbecue sauce (optional) – To kick your stuffed poblanos up a notch, try glazing with your favorite barbecue sauce when they’re almost done cooking.
The Perfect Sauce for Stuffed Poblanos
Glazing your peppers with barbecue sauce is optional, but it adds a nice pop of sweetness and flavor that compliments the smoky meat. We used Blues Hog Raspberry Chipotle barbecue sauce, which I highly recommend for this recipe – similar to the berry sauce that some restaurants serve with fried jalapeno poppers.
How to Prep the Poblano Peppers
Slice each poblano pepper lengthwise, and remove the seeds and veins from inside the pepper. This will create a hollowed out, canoe-like shape that’s perfect for stuffing. You can leave the stem intact if you wish, giving your grilled peppers a nice presentation.
Prepping the Leftover Brisket
For the brisket, simply dice into very small, bite-sized pieces. No need to reheat it first, because the brisket will warm as the peppers cook on the grill.
How to Make Brisket Stuffed Poblano Peppers
Here’s a look at the step-by-step process for making the stuffed poblano peppers on the grill. Complete instructions are provided in the recipe card at the end of this post.
Step 1: Make the brisket cream cheese filling. Combine the diced brisket, chopped jalapeños, shredded cheeses, and softened cream cheese in a mixing bowl. I prefer to use my hands to mix, similar to this jalapeno popper stuffed meatloaf, so that all of the ingredients get mixed well.
Step 2: Stuff the poblano peppers. Fill each poblano pepper with the brisket and cheese mixture, ensuring it’s packed firmly but not overstuffed.
Step 3: Wrap the stuffed poblano peppers in bacon. Take strips of bacon and wrap them around each stuffed pepper. Each stuffed pepper half should take two slices of bacon. Secure the bacon in place with toothpicks to prevent unraveling during cooking. When you’re done wrapping each pepper, place on a wire cooling rack so they’re ready to transfer to the grill.
Step 4: Cook the brisket stuffed poblanos. Season all sides of the bacon-wrapped peppers with your favorite barbecue seasoning, and place on the grill to cook. Cook the stuffed poblanos at 325°F until the bacon is fully cooked and the pepper is softened.
Then, as an optional final step, glaze the peppers with your favorite barbecue sauce. A sauce with smoky and sweet notes, such as raspberry, can complement the dish well. Apply the glaze during the last few minutes of cooking.
Can I use jalapeños instead of poblano peppers?
Absolutely! Poblanos are a great choice as they’re more substantial than jalapeños and provide a milder spice level that complements the brisket and cheese stuffing. But jalapeños will also work well for this recipe. Just be sure to adjust the amount of filling so that the cheesy goodness doesn’t ooze out all over your smoker.
Can I prepare these stuffed peppers in advance?
Yes! This is the perfect recipe to prep a day ahead, refrigerate, and then smoke the peppers the next day.
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Brisket Stuffed Poblano Peppers
Ingredients
- 4 poblano peppers, medium to large sized
- 2 – 2½ cups leftover brisket, small diced *See notes
- 4 oz cream cheese, softened
- 4 oz shredded sharp cheddar cheese
- 4 oz shredded pepper jack cheese
- 1 jalapeno peppers, seeded and finely diced
- 1 lb bacon, or 16 slices
- barbecue seasoning, *We used 'Que That Rub and Seasoning
- barbecue sauce, (optional)
Instructions
- Heat grill to 325℉ with your choice of wood or pellets.
- Prepare the poblano peppers by cutting each pepper in half lengthwise. Then remove the seeds and veins, creating a hollowed-out canoe shape for stuffing.
- Make the stuffing mixture by combining softened cream cheese, shredded cheeses, diced brisket, and diced jalapenos in a large mixing bowl. Mix all ingredients together until well combined – I prefer to use my hands for mixing.
- Use a spoon to stuff each hollowed out poblano pepper half with a good amount of the brisket cream cheese mixture. Ensure the mixture is packed firmly but not overstuffed – the top of the mixture should come up to the cut edge of the pepper.
- Wrap each stuffed pepper half in two slices of bacon. Secure the bacon in place with toothpicks to prevent unraveling during cooking.
- Season all sides of the bacon-wrapped peppers with your favorite barbecue seasoning. Then transfer the stuffed peppers to a wire cooling rack, stuffing side facing up.
- Place the wire rack with the stuffed poblanos on the grill and close the lid. Cook at 325℉ for about 1½ hours, or until the bacon is crispy and the peppers are softened.
- Optional – Once the bacon is crispy, you can add a spoonful of barbecue sauce to the top of each pepper as a glaze. Apply the glaze during the last few minutes of cooking so that it has a chance to tack up a bit.
- Take the brisket stuffed poblano peppers off the grill, and transfer to a serving platter. Remove the toothpicks before serving.
Video
Notes
- Leftover smoked meats – We used three slices of brisket from the flat and three from the point, equaling about 2.5 cups of chopped brisket total. This recipe is perfect for leftover smoked brisket, but you can substitute other meats like pulled pork or cooked ground sausage.
- Optional barbecue glaze – Glazing your peppers with barbecue sauce is optional, but it adds a nice pop of sweetness and flavor that compliments the smoky meat. We used Blues Hog Raspberry Chipotle barbecue sauce, which I highly recommend for this recipe – similar to the berry sauce that some restaurants serve with fried jalapeno poppers.
