Smokey Brisket Stuffed Poblano Peppers
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Ingredients:
- 4 large poblano peppers
- 1 lb smoked beef brisket, chopped
- 1 cup cooked rice
- 1/2 cup black beans, rinsed and drained
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup red onion, finely chopped
- 1 clove garlic, minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Directions:
1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Prepare Peppers: Cut a slit lengthwise along each poblano pepper and carefully remove the seeds and membranes without tearing the pepper. Set aside.
3. Sauté Aromatics: In a skillet, heat olive oil over medium heat. Add the chopped red onion and garlic, sautéing until softened, about 2-3 minutes.
4. Combine Filling: Add the chopped smoked beef brisket, cooked rice, black beans, corn, cumin, smoked paprika, salt, and pepper to the skillet. Stir well to combine and let it heat through for about 5 minutes. Remove from heat and fold in half of the shredded cheeses.
5. Stuff Peppers: Spoon the brisket filling evenly into each poblano pepper, pressing lightly to ensure they are packed well. Place the peppers on the prepared baking sheet.
6. Bake Peppers: Top the stuffed peppers with the remaining shredded cheeses, then bake for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly.
7. Garnish and Serve: Remove from the oven, garnish with fresh chopped cilantro, and serve with lime wedges on the side.