Brisket-Stuffed Poblano Peppers
Ingredients:
4 poblano peppers
1 lb brisket, cooked and shredded
1 onion, chopped
2 cloves garlic, minced
1 cup cooked rice
1/2 cup shredded cheddar cheese
1/4 cup sour cream
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
Fresh cilantro for garnish
Directions:
Preheat your grill or oven to 375°F (190°C).
Cut the tops off the poblano peppers and remove the seeds and membranes.
Heat olive oil in a skillet over medium heat, then add the onion and garlic. Sauté until softened, about 3-4 minutes.
Add the shredded brisket to the skillet, along with cumin, chili powder, salt, and pepper. Stir to combine.
Stir in the cooked rice and 1/4 cup of the shredded cheddar cheese. Remove from heat.
Stuff the poblano peppers with the brisket mixture and place them in a baking dish.
Top each stuffed pepper with the remaining shredded cheese.
Bake for 20-25 minutes, until the peppers are tender and the cheese is melted and bubbly.
Serve with a dollop of sour cream and garnish with fresh cilantro.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 350 kcal | Servings: 4 servings