Picadillo Stuffed Poblano Peppers
Each country in Latin America has its own variation of this popular dish. Picadillo is a saucy and stew-like concoction of ground meat―beef or pork―with some others very simple local ingredients. It can be made sweet or savory. However, all variations of picadillo are delicious and very versatile. Picadillo can also be used as a filling in ‘Chilesen Nogada’, empanadas or eaten as a ‘tostada topping’.
6 Poblano peppers
2-3 Tbsp. olive oil
1 large white onion, chopped
4-6 garlic cloves, minced
1-2 bay leaves
1 ½ pounds ground beef (Best 93-95% lean)
2-3 medium tomatoes, diced
3/4 cup raisins, optional
1/4 cup sliced drained pimiento-stuffed green olives
1/4 cup tomato paste
1 1/2 teaspoons red wine vinegar
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
- Wash and dry each Poblano pepper.
- Roast each pepper over direct fire rotating the pepper until all sides are charred.
- Place each roasted pepper in a zip lock bag and seal. Wait until it cools to proceed to remove skin and seeds. (Always use gloves when manipulating peppers). Set aside.
- Heat oil in large pot over medium-high heat. Add onion, garlic, and bay leaves; sauté until onion is soft, about 5 minutes.
- Add ground meat; sauté until cooked, breaking up with back of fork, about 10 minutes.
- Add all remaining ingredients. Simmer until picadillo thickens, stirring occasionally, about 15 minutes. Season to taste with salt and pepper.
- Discard bay leaves. Proceed to stuff each pepper.
- Garnish with Mexican cream and cilantro.
Suellen is a Registered Dietitian Nutritionist based in the Rochester, NY area. Connect with her at suellenpinedaRDN@gmail.com or follow her on Instagram at @Suellen_Pineda