brisket stuffed poblano peppers
INGREDIENTS
- 6 large Poblano Peppers
- 3 cups chopped beef brisket (1 pound)
- 2 ½ cups shredded colby jack cheese or pepper jack
- 14.5 ounce can petite diced tomatoes, drained
- 1 tablespoon granulated garlic
- Optional Garnishes:
- Diced tomatoes
- 2 sliced green onion tops
INSTRUCTIONS
- Prepare a grill fire to 300° using pecan or hickory for smoke flavor.
- Wash poblano peppers and dry. Slice a portion from the length of the pepper to create a boat for the stuffing, leaving the stem intact. Reserve the pepper slices for another use.
- Mix chopped brisket with shredded cheese, tomatoes (drain if using canned) and granulated garlic. Stuff into pepper shells.
- Cook over indirect fire with the grill closed for 30 minutes or until peppers are softened and filling is heated through.
- Remove from grill. Garnish with more tomatoes and green onions.
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