PICADILLO STUFFED POBLANO PEPPERS - RECIPE
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
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
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
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
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
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
Provided by Marcela Valladolid
Categories main-dish
Time 1h15m
Yield 6 peppers
Number Of Ingredients 15
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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- 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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- To make picadillo: In a large skillet heat oil over medium heat. Add onion and cook for about 2 minutes, until translucent.
- Add ground beef and brown, Using a potato masher, mash meat so you have small pieces of meat with no big chunks. Drain off excess grease.
- Add garlic, salt, tomatoes, and potatoes and cook over low heat for about 15 minutes, until potatoes are done. Salt to taste.
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- Cut bell peppers in half and deseed, leaving stems for an authentic presentation. Chop one half for the picadillo mixture, reserving the rest for filling.
- In a large pan, heat the oil over low to medium heat and cook onions until translucent. Add chopped bell pepper and continue to sauté. Add beef and brown, draining excessive fat if necessary. Add diced tomatoes, raisins, garlic, and seasonings, mixing well to incorporate all the flavors.
- Once moisture begins to cook out, add tomato sauce and wine, scraping bits of flavor off the bottom of the pan. Add water, only if necessary, and let simmer for 10 minutes.
PICADILLO STUFFED PEPPERS (QUICK DINNER!) | KITCHEN GIDGET
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- Fill each pepper with picadillo and place on baking pan. Top each pepper with cheese. Bake for 15-20 minutes, or until peppers begin to soften and cheese is melted.
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- Cut tops off peppers, and remove seeds. Cook tops and bottoms of peppers in boiling water 5 minutes. Drain peppers; set aside.
- Cook ground round, onion, and garlic in a large nonstick skillet over medium heat until meat is browned, stirring until it crumbles; drain. Wipe drippings from skillet with a paper towel. Return meat mixture to skillet, and add rice and remaining 6 ingredients. Cook 3 minutes or until thoroughly heated, stirring occasionally.
- Spoon meat mixture evenly into pepper shells, and replace tops; place stuffed shells in an 8-inch square baking dish. Add hot water to dish to a depth of 1 inch. Bake, uncovered, at 350° for 20 minutes.
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- Preheat oven to 350 degrees. Prepare the bell peppers. Slice them in half and clean out the seeds. Place the peppers on a sheet pan and roast for 15 minutes. Remove from oven and let cool.
- Heat half of the bacon fat in a heavy skillet. Add the beef and onions and cook over medium high heat, stirring constantly until evenly browned.
- Reduce the heat and add the wine and lime juice. Cook for 5 minutes. Stir in salsa, olives, capers and raisins. Cover and simmer for 20 minutes.
- Heat the remaining fat in another skillet. Fry the potatoes, garlic and cumin, turning occasionally until evenly browned. Lower the heat and cook for 10 - 12 minutes or until potatoes are tender.
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Estimated Reading Time 4 mins
- In a large skillet heat the olive oil over medium-high heat. Cook the onion until translucent, add the beef and cook until browned. Because I use 92% lean beef there is really no need to drain but if you are using beef with more fat you will need to drain it before adding the rest of the ingredients.
- Add crushed tomatoes, olives, cup raisins and capers. Simmer for a few minutes until the liquid is reduced.
CROCK POT PICADILLO STUFFED PEPPERS RECIPE - RECIPES.NET
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Cuisine MexicanCategory CrockpotServings 3Total Time 1 hr
- 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 cook 3 hours on High or 4 to 6 hours on Low.
- Just before serving, top each pepper with 2 tablespoons shredded cheese, cover and leave for 2 to 3 minutes until it melts.
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