Brisket Stuffed Poblano Peppers
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!
Servings: 8 halved 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.