Brisket Stuffed Poblano Peppers
Time: 30-40 minutes
Servings: 6 servings
Ingredients
- 6 Large Poblano Peppers
- 3 C Chopped Beef Brisket (1 lb cooked)
- 2 ½ C Colby Jack or Pepper Jack cheese, shredded
- 14.5 oz Can Petite Diced Tomatoes, drained
- 1 T Granulated Garlic
- Diced Tomatoes & Green Onion Tops, optional garnishes
Instructions
- Preheat the oven to 350°.
- Lightly grease a large baking sheet.
- Wash peppers and dry.
- Slice a portion from the length of the pepper to create a boat for the stuffing, leaving the stem intact.
- Bake for 10-15 minutes. Set aside.
- Mix chopped brisket, shredded cheese, petite diced tomatoes (drained) and granulated garlic in a bowl.
- Stuff mixture into pepper shells.
- Bake for 10 minutes or until the cheese is melted.
- Garnish with more diced tomatoes and chopped green onions.
Go Rogue by wrapping each pepper with bacon and bake for 35-40 minutes.
Want Chef Jeff to make this delicious meal for you? Contact him at www.TheRogueChef.com.