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Pulled Beef Stuffed Peppers

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This recipe makes enough meat for other pulled brisket recipes and we made 12 stuffed peppers. Sort of like jalapeno poppers but with meat instead of cheese. 

  • Duration
  • Cook Time
  • Prep Time
  • 12Servings


  • 4-pound beef brisket, second cut
  • Favorite spice rub
  • 1 (12 fl-ounce) bottle beer
  • Favorite BBQ sauce 
  • 1 cup cold water
  • 1 cup rice flour
  • Anaheim peppers (tops removed, and seeded leaving in tact)
  • Peanut oil for frying


1 Rub brisket generously with your favorite rub and let marinate 4 hours. 

2 Preheat oven to 450°F

3 Place brisket in a 9x13"disposable tin or baking dish and place uncovered in the oven for 45 minutes.

4 Remove the pan, reduce oven 350°F. 

5 Pour beer over the brisket, cover with foil and poke holes in the foil
6 Put back in oven for about 3 hours. It is ready when the meat falls apart to the touch
7 In the pan, use 2 forks to completely shred the meat. Mix with the juices in the pan and your favorite BBQ sauce.
8 Mix the rice flour and water to create a light batter and heat oil in a deep fryer or deep pot to 350°F.

9 Stuff peppers with the pulled beef. Dip in the batter and fry.
10 Remove when peppers start to brown, let cool and serve!

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