Brisket Stuffed Jalapeño Peppers!

Hey, y’all! I’m back with another recipe for y’all & it’s one I’ve loved for a hot minute now! We will be making Brisket Stuffed Jalapeno Peppers and they are sooo good.  If you’ve been here for a minute, then you know that I LOVEEE spicy food, so this recipe is pretty normal for this household lol.    I do want to preface that you can totally buy brisket from a local BBQ joint near you, that’s what I do every time.  If you have a Soulman’s around, head up there and get you some chopped beef cause it’ll save you some time!  You’ll need a few items from the store too, so let’s get started!

Here are the few items you’ll need from the store: 

2-3 Packs of Cream Cheese

Handful or two of Shredded Cheese of your Choice

1 lb. of Brisket 

A lot of Jalapeno Peppers ( I had like 15 or so)




After you gather all the ingredients, then you will want to let the cream cheese get room temperature and start to clean and remove the core from the peppers.  Once you have them all nice and clean, you should have them cut open like this picture below and then repeat until they’re all cut open.

Once the peppers are done, then put those to the side and get a bowl out to mix the brisket, cream cheese, and shredded cheese together. I know this picture doesn’t look the most appetizing, but trust me when I say it’s delicious!!

Once you’ve got everything mixed together, then you will want to stuff all the peppers.  If you’re going to cook them in the oven, then stuff the peppers and then just throw them on an oven-safe pan and throw them in the oven on about 400 for 30 minutes and they will be delicious.   If you plan to fry them, then go ahead and pull out three separate bowls: one for the flour, one for the breadcrumbs, and the other for the egg mix.  You’ll want to put the peppers back together like I did in the picture and then dip it in the egg mix.  

Once you dipped it in the egg mix,  dip it into the flour mix, then back in the egg mix, and then into your batter.  You can use plain breadcrumbs, the panko breadcrumbs, or use whatever you have in the pantry like I had to cause I totes forgot my breadcrumbs.  (I used the fish fry I had, but totes prefer the breadcrumbs!)

Once they’re all coated, put them on a plate or a pan that fits in your freezer and freeze them for about 30 minutes or until they’re hard.  

When they’re almost done in the freezer, you will want to get out a pan and heat up some oil to fry these bad boys.  I used vegetable oil, but you can definitely use whichever oil you prefer.

Here is a pic of how our peppers looked fresh out of the freezer!  You can leave them in until the grease is ready because you don’t want them to thaw out.

Once your grease is hot, then you will want to carefully place each pepper in the grease.  I fried mine on both sides for about 5 minutes on each side or until golden brown.

After you are done frying the peppers, put them on a rack or a paper towel to drain any and all grease and to cool before you dig in.  Grab some ranch or your favorite dipping sauce and go to town because they are delicious!!  I seriously have to control myself when it comes to both the baked and fried version of these because they are LIFE! 

I’m missing the picture for the baked peppers because Fred and I ate them before I could do so lol.  I’ll write that off as a blogger fail haha!  Anywho, that is all I have for this food recipe, so I hope you all enjoyed it.  Make sure that you are subscribed to my blog because we have a ton of other recipes headed your way.  If you try it out, make sure and tag me on Instagram and use the hashtag #SimplyMadisynnRecipes so I can see how y’all recreated them.  Love y’all and talk to ya next time!


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