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Pulled Beef Stuffed Peppers


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!