Picadillo Poppers Recipe 465
PICADILLO POPPERS RECIPE - (4.6/5)
Provided by á-174535
Number Of Ingredients 14
Steps:
- FILLING: In a large skillet, cook ground beef and onion over medium-high heat until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir in cooked rice, the 1 cup cheese, raisins, olives, and sherry. Set aside. Cut a lengthwise slit in one side of each jalapeño pepper to create a pocket, being careful not to cut the pepper in half. Cut a very small crosswise slit on both ends of the long slit, making an "L" shaped opening. Leave stem intact and use a small spoon to remove seeds and scrape out membranes. Spoon filling into peppers. Place filled peppers, slit sides up, in a greased grill basket or on a greased vegetable grilling pan. For a charcoal grill, grill peppers in basket on the rack of a covered grill directly over medium coals for 8 to 12 minutes or until peppers are crisp-tender and filling is heated through. For a gas grill, preheat grill. Reduce heat to medium. Place peppers in basket on grill rack over heat. Cover and grill as above. If desired, sprinkle grilled peppers with additional cheese. If you want a sauce to serve with these Mexican bites, thin one 8-ounce carton of sour cream with a little milk and stir in 1/2 cup ground toasted almonds or pecans, a squeeze of lime juice, and a pinch of ground cinnamon.
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- In a bowl, mix together the cooked picadillo with the cooked rice (quinoa or riced cauliflower) until well combined.
- Divide the mixture evenly into each bell pepper then transfer them into a 13x9 baking dish. Any leftover picadillo and rice can be used for another meal during the week. Add 1/2 cup of water to the baking dish then cover with aluminum foil.
- Bake the stuffed peppers for 40-45 until the peppers are tender. Remove from oven. Serve immediately. Enjoy!
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