Picadillo Stuffed Poblano Peppers

4.55 from 11 votes

Picadillo Stuffed Poblano Peppers

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.

Prep Time30

Cook Time30

Servings:

Calories: 402kcal

Author: Mexican Please

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.

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Nutrition