Smoked Stuffed Poblano Peppers with Brisket – Easy Recipes Delight

Table of Contents

• Key Takeaways
• Why You’ll Love These Easy Recipes
• Smoked Flavor Meets Hearty Brisket
• The Ultimate Dinner Recipes for Busy Nights
• Perfect for Summer BBQs or Game Day
• Patricia’s Cooking Tip for Poblano Peppers

Key Takeaways

These Smoked Stuffed Poblano Peppers with Brisket are an easy recipe that delivers bold flavor with minimal effort. Packed with smoky meat, melted cheese, and the perfect blend of Tex-Mex spices, this dish is ideal for dinner recipes that wow your guests. Whether you’re meal prepping for the week or firing up the smoker for a weekend cookout, this recipe brings the heat and comfort in every bite.

Why You’ll Love These Easy Recipes

At Patricia Universe, we’re always exploring the most flavorful easy recipes to bring to your table. This smoked stuffed poblano pepper dish is the perfect harmony of spice, smoke, and savory satisfaction. With a quick prep time and a low-and-slow cook, it allows you to enjoy more time with loved ones while still putting something special on the plate.

Smoked Flavor Meets Hearty Brisket

What makes this recipe stand out? The smoked brisket. It infuses the entire dish with a deep, rich flavor that makes each bite unforgettable. When paired with creamy pepper jack cheese and tender black beans, it becomes the kind of dinner you’ll crave again and again. It’s also one of those dinner recipes that tastes like you spent hours on it—even if you didn’t.

The Ultimate Dinner Recipes for Busy Nights

Need something filling that doesn’t take all night? These easy recipes were made with you in mind. Using leftovers like pre-cooked brisket turns this dish into a practical, time-saving option. Plus, with just a handful of pantry staples and some fresh poblanos, you’re well on your way to an impressive, comforting meal. This also makes it ideal for quick and easy recipes anyone can follow.

Perfect for Summer BBQs or Game Day

This smoky poblano dish doesn’t just belong on the dinner table—it’s perfect for outdoor gatherings too. With vibrant color, rich texture, and layers of flavor, these stuffed peppers work as both a main dish or a hearty side. Serve it on a platter with sour cream, avocado, or salsa to add even more crowd-pleasing flavor. It’s no wonder this dish fits into so many sweet easy recipes for entertaining.

Patricia’s Cooking Tip for Poblano Peppers

Looking for ways to get more from your peppers? At Patricia Universe, we suggest roasting the poblanos beforehand if you like a softer texture and deeper flavor. This method also helps if you’re aiming to cut back on total smoke time. And don’t forget—you can use this same easy recipe technique with bell peppers, jalapeños, or banana peppers too.

Whether you’re craving comfort food, searching for air fryer desserts easy recipes, or looking to expand your food receipt easy recipes list, this dish has your back. With bold flavors and smart shortcuts, it checks all the boxes for your next delicious dinner.

Smoked Stuffed Poblano Peppers with Brisket – Easy Recipes Delight

These smoked poblano peppers are stuffed with tender brisket, cheese, and beans for a smoky, savory meal that’s sure to impress.

Prep Time20 minutes mins

Cook Time1 hour hr 15 minutes mins

Total Time1 hour hr 35 minutes mins

Course: Dinners

Cuisine: Mexican-American

Keywords: air fryer desserts easy recipes, dinner recipes, easy recipes, food receipt easy recipes, quick and easy recipes, recipes for dinner, sweet easy recipes

Servings: 6 servings

Author: Patricia

Ingredients

• 6 poblano peppers
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 3 cloves garlic, minced
• 1½ cups cooked brisket, shredded or chopped
• 1 (15 oz) can black beans, drained and rinsed
• 1½ cups shredded pepper jack cheese
• Salt and black pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions

1. Preheat your smoker to 225°F.
2. Wash the poblano peppers, slice them lengthwise, and remove the seeds and membranes.
3. In a skillet over medium heat, warm the olive oil. Add chopped onion and bell pepper; sauté until soft, about 5 minutes.
4. Add minced garlic and cook for another 30 seconds.
5. Stir in the chopped brisket and black beans. Cook until heated through, about 2-3 minutes.
6. Season with salt and pepper to taste.
7. Remove from heat and mix in 1 cup of shredded cheese.
8. Stuff each poblano pepper half with the brisket mixture and place them on a smoker-safe tray or baking dish.
9. Top with the remaining ½ cup of cheese.
10. Smoke the stuffed peppers for 60–75 minutes, or until the peppers are tender and the cheese is bubbly.
11. Garnish with chopped cilantro and serve hot.

Notes

For extra heat, leave some of the seeds in the poblanos or top with hot sauce before serving. This recipe works great with leftover brisket!