Picadillo Stuffed Bell Peppers Recipes

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PICADILLO STUFFED POBLANO PEPPERS - RECIPE



Picadillo Stuffed Poblano Peppers - Recipe image

This stuffed poblano peppers recipe is filled with Mexican picadillo, a zesty mix of seasoned ground beef and potatoes, flavored with rich ancho peppers and more. Perfect for dinner any night of the week, and nice and spicy.

Provided by Mike Hultquist

Categories     Main Course

Time 1h5m

Number Of Ingredients 14

2 ancho chili peppers
1 tablespoon olive oil
8 ounces yellow potatoes (about 3-4 small, diced)
1 medium yellow onion (chopped)
1 jalapeno pepper (chopped)
2 cloves garlic (chopped)
1 pound ground beef
8 ounces tomato sauce
1 tablespoon paprika
1 tablespoon Mexican oregano
1 teaspoon cumin
Salt and pepper to taste
4 poblano peppers
FOR SERVING: Crumbly white cheese (fresh chopped cilantro, your favorite hot sauce)

Steps:

  • Heat a pan to medium-high heat and dry toast the ancho peppers on each side until the skins become puffy. Make sure they do not burn. This brings out the oils in the peppers. Set them into a bowl and pour boiling water over them. Let them soak for 20 minutes to soften.
  • While the ancho peppers are soaking, heat a large pan to medium heat and add the olive oil. Add the potatoes, onion and peppers and cook them down about 5 minutes to soften.
  • Stir in the garlic and ground beef. Break up the ground beef with a wooden spoon and brown it up about 5 minutes or so.
  • Stir in the tomato sauce and seasonings and reduce the heat to simmer.
  • Remove the stem and seeds from the rehydrated ancho peppers. Add the pepper skins to a food processor along with a bit of the darkened ancho water, about a tablespoon or so. Process until it is very smooth.
  • Swirl the ancho paste into the meat mixture and allow it to simmer at least 10 minutes. 20 minutes or longer is better. If you need more moisture, add in a few tablespoons of water or extra tomato sauce.
  • While the picadillo is cooking, set your oven to broil. Slice the poblano peppers in half lengthwise and set them onto a lightly oiled baking sheet, skin sides up. Broil them for about 10 minutes, or until the skins char and puff up.
  • Remove from the oven and cool slightly. Peel away the skins, then flip the peppers over.
  • Fill each poblano pepper half with the picadillo, then bake for another 10 minutes.
  • Serve with fresh cilantro, crumbly white cheese and your favorite hot sauce.

Nutrition Facts : Calories 235 kcal, Carbohydrate 16 g, Protein 12 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 40 mg, Sodium 201 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving

CROCK POT PICADILLO STUFFED PEPPERS



Crock Pot Picadillo Stuffed Peppers image

Leftover picadillo and brown rice makes a super easy second meal, all in the crock pot. Top it with melted cheddar or Monterey Jack cheese and you'll have a delicious dinner without much fuss. These picadillo stuffed peppers are a complete meal-in-one.

Provided by Gina

Categories     Dinner

Time 4h

Number Of Ingredients 5

3 red bell peppers (with flat bottoms)
1 cup left-over cooked brown rice
2 cups leftover crock pot picadillo
1/3 cup water
1/3 cup reduced fat shredded cheddar cheese

Steps:

  • Cut 1/2 inch of the tops of the bell peppers and dice fine.
  • In a medium bowl combine cooked brown rice, picadillo and diced pepper tops. Stuff the peppers with the picadillo and rice filling and place upright in the crock pot.
  • Pour the water into the bottom of the crock pot, cover and and cook 3 hours on HIGH -or- 4 to 6 hours on LOW.
  • Just before serving, top each pepper with 2 tbsp shredded cheese, cover and leave until it melts, 2-3 minutes.

Nutrition Facts : ServingSize 1 pepper, Calories 375.5 kcal, Carbohydrate 29.4 g, Protein 37 g, Fat 13 g, Sodium 604 mg, Fiber 4.6 g, Sugar 2 g

PICADILLO STUFFED BELL PEPPERS



Picadillo Stuffed Bell Peppers image

Make and share this Picadillo Stuffed Bell Peppers recipe from Food.com.

Provided by Mrsspeevs

Categories     One Dish Meal

Time 50m

Yield 6 pepper, 6 serving(s)

Number Of Ingredients 14

6 medium bell peppers, preferably red and yellow
26 ounces green and black olive pasta sauce
1 lb lean ground beef
2 small zucchini, scrubbed and diced
1/2 cup onion, chopped
1 teaspoon garlic, minced
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup raisins (optional)
1 tablespoon cider vinegar
1 tablespoon sugar
2 teaspoons olive oil

Steps:

  • Cut 1/4 off stem end of pepper and remove seeds.
  • Stand pepper and tops in a microwave-safe baking dish.
  • Add 1/2 cup water, Cover with vented plastic wrap and microwave on high 5 minutes or until peppers are crisp-tender.
  • Stir 1 1/2 cups pasta sauce into water in dish.
  • Meanwhile, saute beef, zucchini, and onions in a large nonstick skillet over medium-high heat for seven minutes or until beef is no longer pink and vegetables are almost tender.
  • Stir in garlic, cinnamon, cumin, salt, and pepper and cook 1 minute.
  • Remove from heat and stir in raisins, vinegar, sugar, and remaining sauce.
  • Spoon meat into peppers and replace the tops.
  • Cover tightly and refrigerate up to two days.
  • Heat oven to 400.
  • Uncover baking dish and brush the peppers with oil.
  • Bake uncovered for 30 minutes until peppers are lightly charred.

Nutrition Facts : Calories 192.9, Fat 9.4, SaturatedFat 3.4, Cholesterol 49.1, Sodium 252.2, Carbohydrate 10.8, Fiber 2.8, Sugar 6.2, Protein 16.8

PICADILLO STUFFED PEPPERS



Picadillo Stuffed Peppers image

Provided by Marcela Valladolid

Categories     main-dish

Time 1h15m

Yield 6 peppers

Number Of Ingredients 15

2 tablespoons olive oil
12 ounces ground beef
1 cup green olives with pimientos, roughly chopped
1/2 cup finely diced carrots
1/2 cup finely diced onions
1/2 cup raisins
Salt and freshly ground black pepper
One 14-ounce can crushed tomatoes
1 1/2 cups shredded mozzarella cheese
3/4 cup panko breadcrumbs
1 tablespoon chopped fresh cilantro
Salt and freshly ground black pepper
1 green bell pepper, halved lengthwise and seeded
1 orange bell pepper, halved lengthwise and seeded
1 red bell pepper, halved lengthwise and seeded

Steps:

  • Preheat the oven to 400 degrees F.
  • For the picadillo: Heat the oil in a large heavy skillet over medium-high heat. Add the ground beef and cook until browned, about 7 minutes. Add the olives, carrots, onions, raisins and 1 teaspoon salt and mix well to combine. Add the crushed tomatoes, bring to a simmer and simmer until the flavors are incorporated, about 10 minutes. Adjust the seasoning to taste with salt and pepper. Turn off the heat and set aside.
  • For the bell peppers: In a small bowl, stir together the mozzarella, panko and cilantro. Season with salt and pepper.
  • Put the bell pepper halves cut-side up on a baking sheet and season each with a pinch of salt. Use a large spoon to divide the picadillo evenly among the peppers. Bake until the filling is hot in the center and the peppers are tender, about 20 minutes.
  • Remove the peppers from the oven and turn the broiler to high. Sprinkle the peppers with the panko and cheese mixture and broil until golden brown, 5 to 10 minutes.

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