Stuffed Bell Peppers with Picadillo
Impress your family with stuffed peppers filled with flavorful picadillo. This recipe guarantees firm, colorful peppers and perfectly balanced flavors.
Servings: 8
Ingredients
- 4 bell peppers, your choice of color
- 1 batch picadillo stuffing, recipe follows
- 1 tablespoon olive oil
- 1/2 cup crumbled queso fresco
- cilantro, for garnish (optional)
picadillo stuffing
- 1 tablespoon olive oil
- 1/2 cup chopped white onion
- 1 poblano chili, diced
- 1 Tablespoon cumin seeds
- 1 Tablespoon chipotle chili powder
- 1 pound ground beef
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 cup chopped roma tomatoes
- 1 small russet potato, peeled and finely chopped
Instructions
- Set oven to 350°F
- 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.
- To make the stuffed peppers: Rinse the peppers, Cut the tops off and remove the white flesh and seeds. Rinse out the inside of each pepper.
- In a large stockpot parboil the peppers, about 3-5 minutes, depending on how soft you want them to be in the final dish. Remove the peppers and drain any excess water that is inside them.
- Brush each pepper with olive oil. Heat up a comal (or griddle) and place the peppers on their side on the comal, about 1 minute on each side, just long enough to sear the sides of each pepper.
- Prepare a baking dish (about 10.5 inches by 7 inches) that will accommodate your 3 peppers. Spray the dish with cooking spray to keep the peppers from sticking to it. Pour about 1/4 inch water into pan.
- Stuff each pepper with some picadillo and place it in the baking dish. Cover with foil and crimp the edges onto the dish creating a seal. Bake for about 25 to 30 minutes.
- Remove from oven and let rest for about 5 minutes. Plate one half of a pepper per plate, topped with crumbled queso fresco (or feta), and garish with cilantro.
Notes
*This recipe is from Muy Bueno: Three Generations of Authentic Mexican Flavor
Nutrition
Serving: 0.5 stuffed pepper · Calories: 227 kcal · Carbohydrates: 12 g · Protein: 14 g · Fat: 14 g · Saturated Fat: 5 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 7 g · Trans Fat: 1 g · Cholesterol: 44 mg · Sodium: 409 mg · Potassium: 538 mg · Fiber: 3 g · Sugar: 4 g · Vitamin A: 2532 IU · Vitamin C: 94 mg · Calcium: 77 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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