Stuffed Bell Peppers with Picadillo
User Reviews
4.3
21 reviews
Good
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
43 mins
-
Servings
8
-
Calories
227 kcal
-
Course
Main Course
-
Cuisine
Mexican
Stuffed Bell Peppers with Picadillo
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Impress your family with stuffed peppers filled with flavorful picadillo. This recipe guarantees firm, colorful peppers and perfectly balanced flavors.
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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 Information
Show Details
Serving
0.5stuffed pepper
Calories
227kcal
(11%)
Carbohydrates
12g
(4%)
Protein
14g
(28%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
44mg
(15%)
Sodium
409mg
(17%)
Potassium
538mg
(15%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
2532IU
(51%)
Vitamin C
94mg
(104%)
Calcium
77mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Serving | 0.5stuffed pepper | |
| Calories | 227kcal | 11% |
| Carbohydrates | 12g | 4% |
| Protein | 14g | 28% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 44mg | 15% |
| Sodium | 409mg | 17% |
| Potassium | 538mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 2532IU | 51% |
| Vitamin C | 94mg | 104% |
| Calcium | 77mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
21 reviews
Good
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