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Hearty Southwestern Smoked Stuffed Pepper with Pulled Beef

Hearty Southwestern Smoked Stuffed Pepper with Pulled Beef Free Cooking and BBQ Magazine

There are times when I kick back with a few Beers and my Favorite Cult Movie when, out of nowhere, a Recipe inspiration pops into my mind. This is one of those times.

What if I make a Southwestern stuffed pepper using only meat, no rice? Hmm.

Every year I stock up on New Rubs, so I’m constantly looking for reasons to test out a rub with a new Recipe.

“ I make it different every time”.

This Recipe came out just as I wanted. If I made it again, I’d probably use Green Peppers next time, for added flavor and add Cilantro to my Braise but overall….

Here’s what I did..

Pulled Smoked Beef Stuffed Pepper Recipe

Outdoor Cooking Smoker Recipes

What You Will Need: 

  • 2 1/4 Lb. Chuck Roast or Beef Brisket Flat
  • 3 Whole Peppers
  • 2 Chi-Chi’s Restaurante Seasoning Packets
  • Some Chopped Onion, Poblano, Hatch Green Chili Powder or Pepper, your Favorite Rub, Black Pepper, Scallions
  • 1 Container Beef Broth or Water
  • 1 Package Shredded Cheese

I like to use this little rack when I do roasts because I know the smoke covers more surface area of the meat this way. It gets better circulation on the cooker. But you can just use your smoker grate.

Hearty Southwestern Smoked Stuffed Pepper with Pulled Beef Free Cooking and BBQ Magazine

This Recipe was done on the Smoker and Finished in the Instapot, but you can certainly do it all in your Smoker or in your Oven, completely. Just adjust cooking times.

PREP FOR THE COOK

Trim your meat up removing any fat, connective tissue and loose pieces of meat.

Wrap the Roast using cotton butchers twine to keep it together.

Rub the meat with some oil, add black pepper then the rub. Set aside.

We used White Lightening Double Garlic Butter Rub, which is salty, so I went a little lighter than I normally would.

Start up your Smoker. I used my WSM with some big Lump under Royal Oak Briquettes with some Mesquite Wood.


Hearty Southwestern Smoked Stuffed Pepper with Pulled Beef Free Cooking and BBQ Magazine

I like to use this little rack when I do roasts because I know the smoke covers more surface area of the meat this way. It gets better circulation on the cooker. But you can just use your smoker grate.

Hearty Southwestern Smoked Stuffed Pepper with Pulled Beef Free Cooking and BBQ Magazine
Hearty Southwestern Smoked Stuffed Pepper with Pulled Beef Free Cooking and BBQ Magazine

Got the meat right on. It took just a few minutes to settle in and I was getting a nice clear thin blue smoke.

For those that want to bypass the Smoker (but Why?!) you can just brown up the meat in a pan, set aside and later add liquid smoke to your braising liquid.



BACK TO THE SMOKER

Cook until the Bark sets and the color looks Great. I went 2 hour 45 minutes with an average temp of 250-275*. ( It probed 158* for those interested).

Hearty Southwestern Smoked Stuffed Pepper with Pulled Beef Free Cooking and BBQ Magazine

Set the Chuck Aside.

PREP BRAISING LIQUID

Combine Broth or Water, Diced Onions and Poblano Pepper (we keep some in the freezer for quick ready access anytime), Chi-Chi’s Seasoning (this is not a Taco flavor), Hatch Green Chile Powder ( I used Spices, Inc Hatch Green Chile Powder, a great Seasoning that worked well with the other flavors).

I Braised in the Instapot, again you can continue the Cook in a tray on your Smoker or in a tray in the Oven.

Braise directly in the Liquid until The Meat is Tender and Pullable (Fall Apart Tender).

Hearty Southwestern Smoked Stuffed Pepper with Pulled Beef Free Cooking and BBQ Magazine

Remove the Meat from the Braise. Set aside to Rest. Pour Your Braising Liquid into a cup and place it in your freezer to solidify the saturated fat for removal later. Both should take 30 minutes.

In the Meantime..

COOK YOUR PEPPERS

Open the Vents wide and get your Smoker roaring hot. Put Peppers on and go 15 minutes at approx 320* Pull off when Al Dente.

Hearty Southwestern Smoked Stuffed Pepper with Pulled Beef Free Cooking and BBQ Magazine

STUFFING THE PEPPERS

With gloved hands, pull the Beef apart in long strands. Be careful, it will still be hot!

Hearty Southwestern Smoked Stuffed Pepper with Pulled Beef Free Cooking and BBQ Magazine

Make sure to Pull the Chuck finely.

Then, with a knife, chop into little nibblets, cutting across the grain. Taking little Tastes along the way.

Hearty Southwestern Smoked Stuffed Pepper with Pulled Beef Free Cooking and BBQ Magazine

Remove Braising Liquid from the Freezer and Skim off the Top White Solid Fat leaving the Hearty Beef Braise in the cup.

Hearty Southwestern Smoked Stuffed Pepper with Pulled Beef Free Cooking and BBQ Magazine

Nuke the remaining Liquid to warm up. Pour it over your Chopped Beef.

Stuff the Peppers with the Beef and Add Shredded Cheese. Broil to melt the Cheese and get desired color of meltiness.

Hearty Southwestern Smoked Stuffed Pepper with Pulled Beef Free Cooking and BBQ Magazine

Hearty Southwestern Smoked Stuffed Pepper with Pulled Beef Free Cooking and BBQ MagazineGarnish with Scallions and Serve with Rice or your Favorite Starch. For a Perfect Rice every time, Get Our Recipe: PERFECT WHITE RICE EVERY TIME 

Hearty Southwestern Smoked Stuffed Pepper with Pulled Beef Free Cooking and BBQ Magazine

Southwestern Smoked Stuffed Pepper with Pulled Beef

A Hearty NO Rice Stuffed Pepper Recipe using Beef and Southwestern Flavors
Prep Time15 mins
Cook Time2 hrs 45 mins
1 hr 10 mins
Total Time4 hrs
Course: Main Course
Cuisine: Southwestern
Keyword: dinner,, menu ideas
Author: Pitmaster and the Cook
Cost: 13.00

Equipment

  • smoker
  • Oven or toaster oven
  • Instapot (optional)

Ingredients

  • 2 1/4 Lb. Chuck Roast
  • 2 Tbs Canola Oil
  • Pinch or Dash Course Black Pepper (To Taste) Always add Black Pepper first since it is the largest grain size
  • 2 Tbs Your Favorite Rub, I used White Lightening Double Garlic Butter
  • 3 Whole Peppers - Halved and Deseeded
  • 1 1/4 Cup Low Sodium Beef Broth or Water
  • 2 Pkg Chi-Chi's Mexican Restaurante Seasoning
  • 1 Tsp Hatch Chili Pepper - Medium Hot
  • 1/2 Cup Chopped Onion and Poblano
  • 1 Heaping Teaspoon Mexican Oregano
  • 1 Package Shredded Cheese (I used Monterey Jack)
  • 3 Tbs Scallions, Cilantro or Parsley for Garnish

Instructions

  • Fire up your Smoker. I used some Large Lump under Royal Oak with Mesquite Wood.
  • Trim *Chuck Roast. Twine it up using Cotton Twine to keep it together.
  • Oil and Apply Black Pepper and Rub moderately. (This Rub has a high Salt Content).
  • Smoke Chuck Roast until Bark has set and reaches desired color. I went 2 hour 45 minutes, the Bark looked Great. It probed at 158 degrees F. Average temp Of Weber Smoky Mountain Smoker was 250-275 degree F. (For those who want to skip the Smoker (Why?) You could Brown the Beef in a pan and use a little Liquid Smoke in the Braise).
  • Open all the Vents up on your Smoker. We’re cranking up the Temp for the Peppers.
  • Place Halved Peppers into the Smoker. Add more Wood if desired. Temp should be approx. 320 degrees F.
  • Pull Peppers once Al Dente, approx. 15 minutes.
  • Combine Beef Broth or Water, Onions, Poblano, Seasoning Packs and Hatch Green Chili Powder in your Instapot. Braise Beef directly in Liquid on Meat Setting for 1 hour 10 minutes. Test for Tenderness.
  • Take the Beef out, let it Rest 30 minutes, up to 2 hours.
  • Pour Renderings into a cup and place in the freezer to Defat for **30 minutes.
  • Pull Beef into a fine shred (long strands) using gloves, it will be hot.
  • Chop Pulled Beef into Tiny pieces, cutting across the grain.
  • Scrape congealed fat from Freezer Sauce, nuke to heat back up and add to Chopped Beef. Stir.
  • Stuff each Pepper portion with Beef. Layer with Cheese. ( I put some under the Beef and some on Top).
  • Place under Broil in your oven or toaster oven to melt and color up.
  • Garnish with Scallions, Cilantro or Parsley. Salt and Pepper to Taste.
  • Serve with Rice or your Favorite Starch.

Notes

* We used Chuck Roast but this Recipe would also be a Perfect way to utilize a Beef Brisket Flat.
** It is important to Defat your Braising Liquid. We realize Fat is Flavor, but this Fat is Saturated and will clog your Arteries. 

And of course My wife dug in before I could get a shot of the inside…

Hearty Southwestern Smoked Stuffed Pepper with Pulled Beef Free Cooking and BBQ Magazine

Give this Stuffed Pepper Recipe a try, you’ll never find this in any Restaurant. All in all, this was one heck of an idea! The Chuck came out Tender & Juicy, the Sauce was Rich with Flavor, a little bit of Heat, the Cheese was all melty and the Peppers still had Integrity. Wish we had some leftovers!

Enjoy!


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