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4.3 from 21 votes

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
43 mins
Servings: 8
Calories: 227 kcal
Course: Main Course
Cuisine: Mexican

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

    Cup of Yum
  1. Set oven to 350°F
  2. To make picadillo: In a large skillet heat oil over medium heat. Add onion and cook for about 2 minutes, until translucent.
  3. 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.
  4. Add garlic, salt, tomatoes, and potatoes and cook over low heat for about 15 minutes, until potatoes are done. Salt to taste.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

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

% 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.