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Smoker | |
| 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 | |
| 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. | |
| tore leftover peppers in an airtight container in the refrigerator up to 4 days. Reheat in a skillet over medium heat or 350°oven for about 8 minutes or until heated through. | |
Unrated | |
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