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5.0 from 3 votes

Poblanos Stuffed with Picadillo

What I love most about this stuffed peppers recipe is that it’s savory and comforting but actually also very light and healthy. A family favorite!

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 6 servings
Calories: 546 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

Sauce:
  • 1 .5 ounce can diced tomatoes, undrained
  • ½ cup chopped onion
  • 1 Jalapeño stemmed, and roughly chopped
  • 3 cloves garlic
  • ½ teaspoon salt
Picadillo:
  • 4 tablespoons olive oil
  • 1 onion chopped
  • 4 cloves garlic minced
  • 1 pound ground bison or lean ground beef
  • 4 bell peppers chopped (recommend red, green, yellow, and orange for color)
  • 3 roma tomatoes chopped
  • 3 tablespoons chopped fresh cilantro
Additional:
  • 6 large fresh poblano chile peppers roasted, halved, seeded, and stemmed
  • 1 ½ cups Oaxaca or asadero cheese shredded

Instructions

    Cup of Yum
  1. Roasting Chile Peppers:
  2. Preheat broiler.
  3. Select firm, meaty peppers without wrinkles for roasting.
  4. Rinse thoroughly to remove dust particles.
  5. Pierce each chile pepper with a knife.
  6. Place peppers evenly in a single layer on a foil-lined cookie sheet. .
  7. Place under broiler. Watch them closely as the skin will blister and turn black within minutes. Turn the peppers after 3 to 5 minutes to blister all sides evenly. When done, the pepper skins should be evenly blistered and mostly black.
  8. Place roasted peppers in a plastic bag, close the bag to lock in the moisture, and cover with a wet kitchen towel. When cool, peel off blackened skin.
  9. Slit pepper in half lengthwise, careful not to cut the pepper in half, you want to create a pocket for stuffing. Pull out the seeds and leave the stem on.
  10. For the Sauce:
  11. In a blender, combine tomatoes, onion, jalapeno, garlic, and salt. Cover and blend until smooth. Pour sauce into a 3-quart rectangular baking dish.
  12. For the Picadillo:
  13. In a large skillet heat oil over medium heat. Add onion and garlic and cook for about 2 minutes until translucent.
  14. Add ground beef or ground bison and brown. Using a potato masher and mash meat so you have small pieces of meat and not big chunks.
  15. Add bell peppers, tomatoes, and cilantro. Season to taste.
  16. Cook for about 25 minutes until most of the liquid has evaporated. Set aside.
  17. Assembly:
  18. Stuff each poblano half with about ½ cup of picadillo mixture. Place filled poblanos on top of the sauce in baking dish. Sprinkle cheese over each poblano.
  19. Bake for 15 to 20 minutes uncovered until cheese is melted.

Notes

  • You can roast the chiles and make the sauce and picadillo the day before then assemble and bake while your guests are mingling or eating appetizers.
  • If you have a guest who does not like spice, stuff a portobello mushroom instead and eliminate the sauce.
  • If you want to lighten this dish even more you can easily substitute the cheese with a low calorie reduced fat or fat-free cheese.

Nutrition Information

Calories 546kcal (27%) Carbohydrates 21g (7%) Protein 30g (60%) Fat 39g (60%) Saturated Fat 19g (95%) Cholesterol 74mg (25%) Sodium 789mg (33%) Potassium 870mg (25%) Fiber 5g (20%) Sugar 10g (20%) Vitamin A 3314IU (66%) Vitamin C 214mg (238%) Calcium 96mg (10%) Iron 4mg (22%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 546

% Daily Value*

Calories 546kcal 27%
Carbohydrates 21g 7%
Protein 30g 60%
Fat 39g 60%
Saturated Fat 19g 95%
Cholesterol 74mg 25%
Sodium 789mg 33%
Potassium 870mg 19%
Fiber 5g 20%
Sugar 10g 20%
Vitamin A 3314IU 66%
Vitamin C 214mg 238%
Calcium 96mg 10%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.