A New Take on Corned Beef and Cabbage

Corned Beed, Potato and Onion Stuffed Poblano Peppers; 2014 Jane Bonacci, The Heritage Cook
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Are you tired of always serving corned beef and cabbage on St. Patrick’s Day? How about putting a little spiciness in the mix and try these amped up stuffed poblano peppers.

I may be Irish, but I do not like corned beef and cabbage. I know, I know, it’s sacrilege. But I’m not alone. I know a lot of people who may like corned beef sandwiches, but can’t stand the annual plate of boiled corned beef, cabbage and potatoes. If you’re one like me, you can create a new treat for your friends and family this year.

Corned Beef, Potato and Onion Stuffed Poblano Peppers; 2014 Jane Bonacci, The Heritage Cook

I wanted something that would be similar, but with a touch of spiciness to spark my taste buds. I took the main components of the traditional St. Patrick’s Day meal and transformed them into a filling. To add a touch of heat and robust flavor, I used poblano chiles instead of bell peppers. The result? An outstanding meal that I would be happy to serve any time of the year.

Poblano peppers are a beautiful deep green with a top shaped a lot like a bell pepper. They have a wonderful chile flavor but are very mild so even if you are sensitive to spicy foods, you will enjoy their delicate heat. Poblanos are sometimes called pasilla peppers. Anaheim peppers are an alternative and, of course, you can also use red bell peppers.

Corned Beed, Potato and Onion Stuffed Poblano Peppers; 2014 Jane Bonacci, The Heritage Cook

I have given you the choice of using corned beef, chorizo, or other smoked sausage. If you want to use corned beef, the best place to find it is at your local delicatessen. You can usually buy it in bulk. Corned beef is typically sliced very thin. But if you have the option, choose thicker slices so you can get a chunkier filling. You could also use pastrami if you love that or any other meat of your choice. And, of course, you can make these totally vegetarian by substituting grilled vegetables for the meat in the filling.

Corned Beed, Potato and Onion Stuffed Poblano Peppers; 2014 Jane Bonacci, The Heritage Cook

Any sausage will work, such as kielbasa or Andouille, or regular sausage that you smoke on your Char-Broil® TRU-Infrared™ grill! Mexican chorizo is sold raw and you must cook it. Spanish chorizo is smoked and sold in links, fully cooked. You chop it finely for this recipe or slice it for other applications. If you choose raw sausage or Mexican chorizo, you can grill them alongside the onions for the best flavor. When done and cool enough to handle, remove the casing, crumble or finely chop the meat and continue with the recipe.

The flag of Ireland is made up of three stripes in green, white and orange. When you combine the potatoes with carrots and onions and put that mixture inside the green peppers, you have the colors of the Irish flag! And to add the cabbage to the mix, just add a coleslaw on the side. You can buy it from your deli when you get the corned beef or use any of the delicious recipes here.

Corned Beef, Potato and Onion Stuffed Poblano Peppers; 2014 Jane Bonacci, The Heritage Cook

Give your family a fun and different St. Patrick’s Day meal with these wonderful stuffed peppers. And if you wind up with extra filling, it makes a delicious hash for the following day’s breakfast.

Have a fun St. Patrick’s Day!

Corned Beef, Potato and Onion Stuffed Poblano Peppers; 2014 Jane Bonacci, The Heritage Cook

Grilled Corned Beef, Potato and Onion Stuffed Poblano Peppers


Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 4 to 6 servings

Serving Size: -

Calories per serving: -

Fat per serving: -

Grilled Corned Beef, Potato and Onion Stuffed Poblano Peppers

A fun and different take on Corned Beef and Cabbage using your grill and adding a touch of spiciness.


  • 2 large russet potatoes, peeled and cut into thick slices
  • 3 carrots, trimmed and cut into large chunks
  • 1 teaspoon kosher or sea salt, plus more for seasoning
  • Freshly ground black pepper
  • Olive oil
  • 1 medium onion, peeled and cut horizontally into thick slices
  • 8 ounces cooked corned beef, chorizo or other smoked sausage, finely chopped
  • 1 teaspoon ground cumin
  • 8 poblano or Anaheim peppers, stems and seeds removed
  • 4 ounces Monterrey Jack or Cheddar cheese, shredded


  1. Fill a large saucepan 3/4 full with salted water. Add the potatoes and carrots to the pan, and bring to a boil over high heat. Cook until mostly done (there will still be a bit of resistance when inserting a fork), about 10 minutes. Use a slotted spoon to transfer the vegetables to a baking sheet to cool. Season lightly with salt and pepper.
  2. Preheat your Char-Broil TRU-Infrared gas grill on high for 10 minutes. Reduce the heat on one side to medium-high and the other to medium. If using a charcoal grill, build a medium-hot fire and bank most of the coals on one side of the grill.
  3. Skewer onion slices, brush lightly with olive oil, and sprinkle with a little ground pepper. Place skewered onion slices on the grill and cook until the onions have grill marks, about 15 minutes, turning occasionally. If you are using raw sausage, you can cook it alongside the onions on the grill. When ready, remove the onions from the grill and set aside to cool. Leave the grill on.
  4. When cool enough to handle, very finely chop the onions and cut the potato slices and carrots into 1/4-inch cubes. Place all the vegetables in a mixing bowl, add the chopped corned beef, drizzle with 1 tablespoon olive oil and sprinkle with the cumin. Toss until all the ingredients are evenly seasoned. Set aside while you prep the peppers.
  5. Cut a slice in each poblano pepper about 3/4 down the length of one side, creating an opening to insert the filling. Remove the ribs and any remaining seeds. Place the filling inside each pepper, pushing it down to fill all the crevices. Try not to overfill - you want enough room to add some cheese to each one.
  6. The peppers can be made to this point several hours in advance. Place on a baking sheet, cover with plastic wrap and refrigerate. Remove from the refrigerator 30 minutes before you cook them.
  7. Add 1/4 of the cheese on top of the filling in each pepper, tucking it under the edges of the pepper so it doesn’t all fall out when transferring to the grill.
  8. Place the stuffed peppers on the medium-hot side of the grill. Close the lid and cook until the peppers have softened slightly, the cheese is melted, and the peppers have some grill marks on them, about 5 to 8 minutes. Use tongs to carefully transfer the peppers to plates and serve immediately. You can add more cheese at the table if you like.

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