Picadillo Stuffed Poblano Peppers
User Reviews
4.6
33 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Servings
4
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Calories
402 kcal
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Course
Main Course, Appetizer
Picadillo Stuffed Poblano Peppers
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What a treat to put these Picadillo Stuffed Poblano Peppers on the kitchen table in front of friends and family! They are easy to make and have a unique, satisfying flavor.
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Ingredients
- 1 lb. ground beef
- 1 potato
- 1 carrot
- 1/4 onion
- 2 garlic cloves
- 2 teaspoons chile powder (optional)
- 1 teaspoon cumin
- 1 teaspoon salt (plus more to taste)
- freshly cracked black pepper
- 1 cup stock (or water)
For the Tomato-Jalapeno mixture:
- 5-6 plum tomatoes
- 1/2 onion
- 1 jalapeno (or more for a fiery version)
- 2 garlic cloves
For serving:
- 6-8 poblano chile peppers
- cheese (I used Queso Fresco)
- Freshly chopped cilantro
- squeeze of lime
Instructions
- Start by rinsing the tomatoes and cutting out the stems, then roast them in a 400F oven for 20-30 minutes or until you need them.
- Finely chop 1/4 onion and saute it in some olive oil over medium heat. Once the onion has softened you can add 2 minced garlic cloves and saute briefly. Then add 1 lb. ground beef and 1 teaspoon salt. Cook over medium heat until the ground beef is browned, stirring regularly. You can optionally drain off any fat at this point if you want. Note: you'll need a wide, deep skillet or saucepan to hold everything for the recipe as written.
- Chop the potato and carrot into smallish, bite-sized pieces and add them to the pan. Let them saute briefly as you gather the additional ingredients. To build the Tomato-Jalapeno mixture, add the roasted tomatoes to a blender or food processor along with 1/2 onion, 2 garlic cloves and 1 jalapeno (or more for a fiery version). Combine well and add this Tomato-Jalapeno mixture to the beef along with 1 teaspoon cumin, some freshly cracked black pepper, and 1 cup of stock (or water). I also add 2 teaspoons of pure chili powder but that is optional.
- Combine well and simmer covered over medium-low heat for 20-25 minutes, or until the potatoes are cooked all the way through. Be sure to take a final taste for seasoning as salt can make a big difference in this dish. I added another generous pinch of salt and a pinch of cumin to this batch.
- Once the beef starts its final simmer you can start working on the Poblanos. For a quick version just cut the Poblanos in half lengthwise and remove the seeds. For a fancier version you can carve out the top third of the Poblano so that it has raised edges, boat style, and then remove the seeds. Place the Poblanos on a baking sheet and roast them in the oven (400F) for 20 minutes or so.
- Once the Poblanos are roasted you can fill them with the Picadillo beef mixture. If everything is still hot you can serve them as is. But you are welcome to add them back to the oven for a few minutes to bring everything up to temp (or to melt some cheese). Top with your choice of garnish -- I topped with Queso Fresco, finely chopped cilantro stems, and a final squeeze of lime.
- Store leftover Picadillo in the fridge where it will keep for a few days.
Notes
- It's always worth checking the label on your chile powder to see what's in it. Here are the pure chile powders I use.
- Click here to see a web story for these Picadillo Stuffed Poblano Peppers
Nutrition Information
Show Details
Calories
402kcal
(20%)
Carbohydrates
26g
(9%)
Protein
23g
(46%)
Fat
23g
(35%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
81mg
(27%)
Sodium
917mg
(38%)
Potassium
1126mg
(32%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Vitamin A
3987IU
(80%)
Vitamin C
168mg
(187%)
Calcium
73mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Calories | 402kcal | 20% |
| Carbohydrates | 26g | 9% |
| Protein | 23g | 46% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 81mg | 27% |
| Sodium | 917mg | 38% |
| Potassium | 1126mg | 24% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 3987IU | 80% |
| Vitamin C | 168mg | 187% |
| Calcium | 73mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
33 reviews
Excellent
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