These smoked stuffed poblano peppers are going to be a hit at your next party. Poblano peppers are stuffed with a seasoned BBQ brisket and cream cheese mixture and wrapped in bacon. Then, they’re slathered with more BBQ sauce and smoked until the peppers are soft, and the filling is toasty. It’s so good and so easy!
I love spicy food, but I know not everyone likes the same amount of heat that I do. That’s why I love cooking with poblano peppers. Recipes made with poblanos, like this chile relleno casserole, have that same vegetal, Mexican flavor, but with less heat than a jalapeno.
And speaking of everyone being able to enjoy, I’ve got a great recipe for you that’s loaded with delicious flavor but not too much heat. These smoked stuffed poblano peppers are a variation of my bacon wrapped jalapeno poppers that use poblano peppers in place of jalapenos to tone down the heat just a bit.
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Why You’ll Love This Recipe
- Simple Ingredients: Some leftover brisket, poblano peppers, and a few other ingredients are all you need to make this recipe. They’re all at your local grocery store.
- Easy: These peppers only take a few minutes of prep and around two hours in the smoker.
- The Perfect Way to Use Brisket: Brisket boasts a strong, beefy flavor and tender texture, making it ideal for this recipe.
- Less Heat: Poblano peppers are warm, not hot, making this recipe more accessible for those who prefer a milder heat.
- Versatile: These make the perfect addition to Taco Tuesday or any party, especially sports parties.
Ingredients
The full list of ingredients and their exact amounts can be found in the recipe card at the bottom of the post.
Variations
- Brisket: Pulled or chopped brisket, chuck roast, or a pork roast, such as this crockpot BBQ pulled pork, all work well.
- Other Meats: You could use ground beef, pork, or chorizo for this recipe, as well. Ground turkey would work well for a leaner version.
- BBQ Sauce: Your favorite BBQ sauce will work for this recipe. Each variety brings its own twist to the peppers.
- Wood: Try using different woods to smoke these peppers to create different flavor profiles.
How to Make Smoked Stuffed Poblano Peppers with Brisket
Step 1: Beat the cream cheese until creamy. Then, add the remaining filling ingredients and mix them.
Step 2: Spoon the mixture into the prepared poblano peppers.
Step 3: Wrap the peppers with bacon and secure them with toothpicks. Place the peppers on a wire rack above a foil-lined baking sheet.
Step 4: Brush the peppers with additional BBQ sauce, and smoke at 275 until the bacon is crispy and the peppers are tender.
Tips
- My crock pot BBQ beef brisket is perfect for this recipe because the beef and sauce are already combined. Save a little time!
- When cutting off the tops of the peppers, go down just far enough to make a nice opening along them. Don’t cut away too much!
- For even more flavor, dice the removed portions of the peppers and mix them into the filling.
- Wash your hands thoroughly after handling the peppers, and never touch your face.
Smoked Stuffed Poblano Peppers FAQ
No, you don’t. In fact, you shouldn’t. The skin helps the poblanos hold their shape. The only time poblanos should be peeled is when they are roasted.
A thicker, sturdier pepper, like a bell pepper, should be cooked before stuffing. However, these smoked stuffed poblano peppers don’t need to be par-cooked first. The long smoking process softens the peppers wonderfully.
It usually takes anywhere from one and a half to two hours to smoke stuffed poblano peppers.
More Poblano Recipes to Try
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Smoked Stuffed Poblano Peppers with Brisket
Ingredients
- 7 poblano peppers, slice the top off lengthwise and remove seeds
- 1 ½ cup chopped brisket
- (2) 12 ounce bacon
- 8 ounce cream cheese, room temperature
- 1 cup sharp cheddar cheese, shredded
- ⅓ cup sliced green onions
- ¼ cup chopped cilantro
- 1 teaspoon slap ya mama seasoning
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ cup barbecue sauce
- Additional BBQ sauce for basting.
Instructions
- Preheat the smoker to 275 degrees and line a baking sheet with aluminum foil and place a wire rack on top.
- Rinse, dry and prepare poblano peppers.
- In a medium bowl, beat cream cheese until smooth and creamy.
- Add chopped brisket, sharp cheddar cheese, green onions, cilantro, barbecue sauce, and the seasonings. Stir to combine.
- Spoon brisket mixture into each poblano pepper.
- Wrap poblanos in two pieces of bacon. Secure with toothpicks.
- Place on the prepared baking sheet and brush with additional barbecue sauce.
- Smoke for 1½ -2 hours, or until the bacon is crispy.
- Remove from the smoker and enjoy with your favorite sides.
Notes
- Refrigerate for up to 3 days in an airtight container.
- Brisket lasts for about 4 days in the refrigerator. Adjust your stuffed pepper storage time according to when you made the brisket.
- My crock pot BBQ beef brisket is perfect for this recipe because the beef and sauce are already combined. Save a little time!
- When cutting off the tops of the peppers, go down just far enough to make a nice opening along them. Don’t cut away too much!
- For even more flavor, dice the removed portions of the peppers and mix them into the filling.
- Wash your hands thoroughly after handling the peppers, and never touch your face.
Nutrition
