PICADILLO STUFFED PEPPERS
Provided by Marcela Valladolid
Categories main-dish
Time 1h15m
Yield 6 peppers
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- For the picadillo: Heat the oil in a large heavy skillet over medium-high heat. Add the ground beef and cook until browned, about 7 minutes. Add the olives, carrots, onions, raisins and 1 teaspoon salt and mix well to combine. Add the crushed tomatoes, bring to a simmer and simmer until the flavors are incorporated, about 10 minutes. Adjust the seasoning to taste with salt and pepper. Turn off the heat and set aside.
- For the bell peppers: In a small bowl, stir together the mozzarella, panko and cilantro. Season with salt and pepper.
- Put the bell pepper halves cut-side up on a baking sheet and season each with a pinch of salt. Use a large spoon to divide the picadillo evenly among the peppers. Bake until the filling is hot in the center and the peppers are tender, about 20 minutes.
- Remove the peppers from the oven and turn the broiler to high. Sprinkle the peppers with the panko and cheese mixture and broil until golden brown, 5 to 10 minutes.
STUFFED POBLANO PEPPERS
Is this an accidental tribute dish for Bobby Flay or really one of my favorite new side dishes? The answer is: yes. Both are true. I started stuffing poblano peppers over the summer and found myself making the dish time and time again. Each time the recipe would change a little, grow, evolve. But the ingredients stayed basically the same. Poblanos are known for their heat, but are rarely celebrated for their glorious floral notes and great texture. This dish brings those lesser-known qualities to the forefront. This dish will blow the lid off the sweet potatoes and Brussels sprouts at the holiday table. May as well get rid of the green bean casserole because this is where it's at for Christmas 2015!
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Place the tomato halves flesh-side up in a single layer on the prepared baking sheet. In a medium bowl, whisk together 4 tablespoons of the olive oil, the confectioners' sugar, red pepper flakes and 2 teaspoons salt. Spread the mixture evenly over the tomato halves. Roast the tomatoes until tender, 35 to 40 minutes.
- Heat a large skillet over high heat and add half of the canola oil. When it begins to smoke lightly, add half of the poblanos and cook to tenderize without making them mushy. Using a slotted spoon, remove the peppers to a baking sheet, cavity-side up. Repeat with the remaining poblanos and canola oil. Season with salt and set aside.
- In a large skillet, heat the 3 tablespoons of the olive oil and the thyme. As the oil heats, the thyme will fry and become crispy. Use a slotted spoon to remove the thyme sprigs, then season with salt and cool. Add the bell peppers to the same skillet and season with salt. Cook over high heat, stirring with a wooden spoon, until the peppers brown slightly but are still slightly firm, 3 to 5 minutes. Use a slotted spoon to remove the peppers and transfer to a medium bowl. Add the remaining 1 tablespoon olive oil to the skillet, heat until it begins to smoke lightly, and add the garlic and onions. Reduce the heat to medium. Season with salt and cook until the onions are lightly brown and tender, 8 to 10 minutes. Add the onions to the bell peppers.
- Quarter the oven-dried tomatoes and add to the pepper and onion mix. Chop the basil leaves and stir into the filling along with the red wine vinegar and mozzarella. Pull the thyme leaves off the stems and add to the mixture. Taste for seasoning and adjust if necessary.
- In a medium bowl, stir together the breadcrumbs, Parmesan and melted butter. Stuff each pepper halfway with the filling, and then top with the breadcrumb mixture.
- Heat the peppers in the oven to brown the tops, 10 to 12 minutes. Arrange on a platter and drizzle with the balsamic vinegar to serve.
CHILES EN NOGADA (PICADILLO FILLED POBLANOS WITH A CREAMY PECAN SAUCE) RECIPE - (4.3/5)
Provided by garciamoss
Number Of Ingredients 40
Steps:
- Roast the poblano peppers. Set the top rack in oven about 8 to 10 inches from top broiler. Preheat oven to broil on high. Place the poblano peppers on baking sheet and broil for about 8 to 10 minutes, turning halfway through cooking time. Make sure most of the skins blister. You may have to rotate your peppers, all ovens vary. Remove peppers from oven and transfer to a plastic bag or a bowl covered with plastic wrap. Let them cool. In a medium sauce pan, bring 5 cups of water to a boil. Cut the ends off of the plantain, then cut in half, horizontally. Place in boiling water and boil for 15 minutes. Remove from water and let cool. In a large skillet, heat 2 tablespoons olive oil to medium heat for 5 minutes. Add the ground beef and pork. Season to taste with salt, 1/2 teaspoon pepper and 1/2 teaspoon granulated garlic. Cook for about 10 minutes until browned and seared. To the ground meat, add salt, pepper, garlic powder, dried thyme, marjoram, cumin, red onion, minced garlic, chipotles, tomatoes, green apple, pear, peach rains and broth. Bring to a boil, reduce heat and continue cooking mostly covered. While the filling is cooking, peel the skins off of the plantains. Dice the plantains finely, then fry them in a little preheated olive oil until golden and crisp. Using a slotted spoon, transfer plantains to ground meat mixture. Stir well to combine and cook for another 5 minutes or until most of the liquid is absorbed. Remove from heat and let cool. While the filling is cooling prepare nogada sauce. Combine all of the ingredients in the blender. Blend until smooth, taste for salt and sugar, cover and set aside. Remove the blistered skins from poblano peppers. Careful not to rip the peppers and you want to try and keep the stems intact. Make a slit just below base of pepper about 1/2 inch from the bottom of pepper. Using your fingers, gently remove the seeds, as many as you can from the inside of peppers. Fill each pepper, gently pushing with your fingers to fill each space. Do not overfill. Transfer to a plate and chill until ready to add the batter. In a medium skillet, preheat 2 1/2 to 3 cups of oil to medium heat. I suggest using a thermometer. You are looking for a temp. of 350ºF. While the oil heats up, remove peppers from refrigerator and dust generously with flour, all over. Set aside. Separate the egg whites into a large bowl and reserve the yolks. With an electric, hand-held mixer on high, beat the egg whites until stiff peaks form. Tilt the bowl slightly towards you while mixing. After a few minutes, the egg whites should be stiff. Using a rubber spatula, fold in the egg yolks until well incorporated. When oil is up to temperature, using a slotted stainless steel spoon dip one stuffed relleno into egg batter and lower down into hot oil. Using a different stainless steel spoon, while the relleno cooks, ladle some of the hot oil over top of pepper to cover batter. This will seal the opening and make it easier when turning the pepper. After a few minutes, when pepper is golden brown underneath, carefully turn over and brown the other side. Transfer peppers to a plate or baking sheet lined with paper towels to soak up excess oil. Tent loosely to keep warm. When ready, transfer rellenos to serving plate, ladle with nogada sauce and garnish with pomegranate seeds and parsley. Tip: When roasting your poblanos, do not over roast the peppers. You need the pepper to still be a little firm to hold up to stuffing it. Plus having the stem intact can help when coating and frying the pepper. These rellenos are often served with no egg batter and are just as delicious. Yields 6 servings
CHILES RELLENOS DE PICADILLO-POBLANO CHILES STUFFED WITH MEAT-DIANA KENNEDY RECIPE - (4/5)
Provided by bunny_2
Number Of Ingredients 33
Steps:
- Put the meat into a large saucepan with the sliced onion, garlic, and salt and barely cover with water. Bring the meat to a simmer and continue cooking over low heat until the meat is tender-about 40 minutes. Leave the meat to cool in the broth. When cool, strain the meat, reserving the broth. First shred and then choop the meat to a medium texture-there should be about 3 cups. Skim the broth. Melt the lared in a large skillet and cook the chopped onion and garlic until translucent-about 2 minutes. Add the meat and let it cook until it begins to brown, about 8 minutes. Crush the spices roughly and add them, the the rest of the picadillo ingredients, except the tomatoes, to the meat mixture. Cook the mixture a few momnents longer. Blend the tomatoes briefly and add them to the mixture in the pan. Continue cooking the mixture over high heat for about 10 minutes, stiring it from time to time to avoid sticking. Add salt to taste. It should be moist but not juicy. TO PREPARE THE TOMATO BROTH: Blend the tomatoes with the onion and garlic until smooth. Melt the lard in a wide pan and fry the blended tomatoes over high heat for about 3 minutes, stirring to prevent sticking. Add the rest of the ingredients, except the broth and salt, and cook them over high heat for about 5 minutes, stirring. Add the pork broth and continue cooking the broth over medium heat for about 10 minutes. By that time it will be well seasoned and reduced somewhat-but still a broth rather than a thick sauce. Add salt as necessary. TO PREPARE THE CHILES: Make a slit in the side of each chile andcarefully remove the seeds and veins. Bea careful to leave the top of the chile, the part around the base of the stem, intact. Stuff each chili with about 1/2 cup of the picadillo until they are well filled out but the cut edges still come together. TO PREPARE THE BATTER: Meanwhile, beat the egg whites until they are firm, but not too dry. Add the salt and egg yolks one by one, beating well after each addition. Prepare one chile at a time: pat the chile completely dry (or batter will not adhere)and sprinkle them lightly with flour. Coat with batter. Fry in the hot oil, turning it from time to time, until the batter turns a deep golden color-about 2 minutes. Drain the chiles on paper toweling and place them in the tomato broth-it should come about halfway uup the chiles-to heat through over low heat. Serve immediately. NOTE: You can prepare the stuffing and the sauce the day before, and clean the chiles. But do not put the stuffing into the chiles until about 2 hours before cooking. If you do prepare the chiles 2 hours ahead, do not put them into the broth. Place them on a rimmed cookie sheet lined with several layters of paper toweling, and reheat in a 350 F over for about 20 minutes. This method has the added advantage that the paper absorbs quite a lot of the grease. Then place the chiles in the broth or pour broth over and serve with hot tortillas. i do not recommned freezing.
CHILI-STUFFED POBLANO PEPPERS
While exploring Mexican restaurants, I tasted chiles rellenos and wanted to make them at home. My husband and I teamed up to create this stuffed poblano peppers recipe, which is one of our favorites. -Lorrie Grabczynski, Commerce Township, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat broiler. In a large skillet over medium heat, cook turkey, crumbling meat, until no longer pink, 5-7 minutes; drain. Add chili and salt; heat through. Stir in 1/2 cup cheese, tomato and green onions., Meanwhile, cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15x10x1-in. baking pan, cut side down; brush with oil. Broil 4 in. from heat until skins blister, about 5 minutes., With tongs, turn peppers. Fill with turkey mixture; sprinkle with remaining cheese. Broil until cheese is melted, 1-2 minutes longer.
Nutrition Facts : Calories 496 calories, Fat 30g fat (11g saturated fat), Cholesterol 134mg cholesterol, Sodium 913mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 4g fiber), Protein 40g protein.
PICADILLO STUFFED PLANTAINS RECIPE BY TASTY
Stuffed plantains inspired by Puerto Rican cuisine.
Provided by Nichi Hoskins
Categories Dinner
Time 1h50m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees.
- Remove the peel from the plantains and cut a slit lengthwise down the center, only going about halfway through.
- Place them in a baking dish, evenly brush with melted butter and bake, covered with foil, until soft, about 35 to 40 minutes.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add onions and peppers and cook until soft, about 3 to 5 minutes.
- Add garlic and cook until fragrant, about 1 minute.
- Add ground beef and season with salt and pepper. Cook, breaking it up as you stir, until beef is no longer pink, about 5 minutes.
- Add in the chipotle peppers, Worcestershire, cumin, sazon; cook for 1 to 2 minutes until fragrant.
- Add chicken stock, tomato sauce, diced potatoes and olives. Bring to boil then reduce to simmer. Cover, and cook until potatoes are tender, about 15 to 20 minutes. Check for seasoning and add more salt and pepper if needed.
- Remove plantains from the oven and let cool slightly. Add 1 tablespoon of cheese to the bottom of the plantain "boat"; top with ⅓ to ½ cup of beef mixture and top with another 2 tablespoons of cheese. Repeat with remaining ingredients.
- Return to the oven and bake until the cheese has melted, about 5 to 7 minutes.
- Garnish with cilantro and enjoy!
Nutrition Facts : Calories 801 calories, Carbohydrate 106 grams, Fat 33 grams, Fiber 8 grams, Protein 27 grams, Sugar 44 grams
STUFFED POBLANO PEPPERS
My brother gave this recipe to me and we love it. If you are on a low-carb diet, this is awesome. Serve with refried beans and Mexican rice for a delicious meal. This is also great with chicken and green enchilada sauce mixed with sour cream.
Provided by Laura Trowbridge
Categories Main Dish Recipes
Time 1h40m
Yield 4
Number Of Ingredients 13
Steps:
- Turn a gas stove burner to high. Hold poblano peppers directly on the flame with a pair of tongs and turn until skins are charred. Let peppers cool. Leaving peppers as close to whole as possible, remove skins, seeds, membranes, and stems.
- Heat olive oil in a large skillet over medium heat; stir in onion and garlic. Cook and stir until onion is soft and translucent, about 5 minutes. Add ground beef; cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix in chili pepper, cumin, salt, and pepper.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place peppers in a nonstick casserole dish. Insert a slice of Cheddar cheese and a slice of Monterey Jack cheese into each pepper. Spoon some ground beef mixture into each pepper. Place the remaining beef on top of the peppers, and cover with enchilada sauce. Cover with aluminum foil.
- Bake in the preheated oven for 15 minutes. Remove the foil and sprinkle grated Cheddar cheese on top of the peppers. Bake until peppers are bubbly and fragrant, another 45 minutes.
Nutrition Facts : Calories 447 calories, Carbohydrate 18.8 g, Cholesterol 90.6 mg, Fat 28.9 g, Fiber 5.7 g, Protein 29 g, SaturatedFat 11.5 g, Sodium 541 mg, Sugar 5 g
PICADILLO STUFFED BELL PEPPERS
Make and share this Picadillo Stuffed Bell Peppers recipe from Food.com.
Provided by Mrsspeevs
Categories One Dish Meal
Time 50m
Yield 6 pepper, 6 serving(s)
Number Of Ingredients 14
Steps:
- Cut 1/4 off stem end of pepper and remove seeds.
- Stand pepper and tops in a microwave-safe baking dish.
- Add 1/2 cup water, Cover with vented plastic wrap and microwave on high 5 minutes or until peppers are crisp-tender.
- Stir 1 1/2 cups pasta sauce into water in dish.
- Meanwhile, saute beef, zucchini, and onions in a large nonstick skillet over medium-high heat for seven minutes or until beef is no longer pink and vegetables are almost tender.
- Stir in garlic, cinnamon, cumin, salt, and pepper and cook 1 minute.
- Remove from heat and stir in raisins, vinegar, sugar, and remaining sauce.
- Spoon meat into peppers and replace the tops.
- Cover tightly and refrigerate up to two days.
- Heat oven to 400.
- Uncover baking dish and brush the peppers with oil.
- Bake uncovered for 30 minutes until peppers are lightly charred.
Nutrition Facts : Calories 192.9, Fat 9.4, SaturatedFat 3.4, Cholesterol 49.1, Sodium 252.2, Carbohydrate 10.8, Fiber 2.8, Sugar 6.2, Protein 16.8
CHILI-STUFFED POBLANO PEPPERS
Serving Suggestion: Serve with corn bread and chunky salsa poblano peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and dont touch your eyes
Provided by bugsbunnyfan
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat broiler. Bring 2 quarts water to a boil in 3-quart saucepan. Meanwhile, cook ground beef in large nonstick skillet over medium-high heat 5 to 6 minutes or until no longer pink.
- Meanwhile, cut peppers in half lengthwise; remove stems and seeds. Add 4 pepper halves to boiling water; cook 3 minutes or until bright green and slightly softened. Remove and drain upside down on plate. Repeat with remaining 4 halves. Set aside.
- Add beans, tomatoes and Mexican seasoning to ground beef. Cook and stir over medium heat 5 minutes or until mixture thickens slightly.
- Arrange peppers, cut side up, in 13X9-inch baking dish. Divide chili mixture evenly among peppers; top with cheese. Broil 6 inches from heat 1 minute or until cheese is melted. Serve immediately.
More about "picadillo stuffed poblano peppers recipes"
POBLANO CHILES STUFFED WITH PICADILLO - HISPANIC FOOD …
From hispanicfoodnetwork.com
Cuisine MexicanTotal Time 1 hr 5 minsCategory Side DishCalories 235 per serving
- Cook the pork with the onion halves, garlic and salt and pepper to taste for about twenty minutes. Drain off liquid and remove onion.
PICADILLO STUFFED POBLANO PEPPERS - CHILI PEPPER MADNESS
From chilipeppermadness.com
5/5 (3)Total Time 1 hr 5 minsCategory Main CourseCalories 235 per serving
- Heat a pan to medium-high heat and dry toast the ancho peppers on each side until the skins become puffy. Make sure they do not burn. This brings out the oils in the peppers. Set them into a bowl and pour boiling water over them. Let them soak for 20 minutes to soften.
- While the ancho peppers are soaking, heat a large pan to medium heat and add the olive oil. Add the potatoes, onion and peppers and cook them down about 5 minutes to soften.
- Stir in the garlic and ground beef. Break up the ground beef with a wooden spoon and brown it up about 5 minutes or so.
PICADILLO STUFFED POBLANO PEPPERS | HUBPAGES
From hubpages.com
Reviews 1Estimated Reading Time 3 minsAuthor Melissa Holton
POBLANOS STUFFED WITH PICADILLO - MUY BUENO COOKBOOK
From muybuenocookbook.com
5/5 (1)Total Time 1 hr 10 minsCategory Main CourseCalories 546 per serving
CHILES RELLENOS STUFFED WITH PICADILLO
From thecommunalfeast.com
PICADILLO STUFFED POBLANO PEPPERS RECIPE - FOOD NEWS
From foodnewsnews.com
PICADILLO STUFFED POBLANO PEPPERS RECIPE - CHILI PEPPER MADNESS
From thefood.wew.selfip.com
PICADILLO STUFFED PEPPERS - SHOCKINGLY DELICIOUS
From shockinglydelicious.com
RECIPE: CHILE RELLENOS (STUFFED POBLANO PEPPERS) DE PICADILLO Y …
From workingmamionabudget.blogspot.com
PICADILLO STUFFED MINI PEPPERS APPETIZER | COOKING ON THE RANCH
From highlandsranchfoodie.com
PICADILLO STUFFED PEPPERS/ CHILES RELLENOS DE PICADILLO
From chefspencil.com
STUFFED POBLANO PEPPERS ~ CHILES RELLENOS - ADRIANA'S BEST RECIPES
From adrianasbestrecipes.com
DAISY MARTINEZ'S STUFFED POBLANO PEPPERS / CHILES RELLENOS
From ciaoitalia.com
PICADILLO-STUFFED JALAPENO PEPPERS | TASTE OF THE TAILGATE
From tasteofthetailgate.com
MEXICAN PICADILLO RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
CHICKEN PICADILLO-STUFFED POBLANOS - THE WASHINGTON POST
From washingtonpost.com
PICADILLO STUFFED PEPPER CASSEROLE – LIZZARD IN THE KITCHEN
From imlizzard56.wordpress.com
PICADILLO-STUFFED CHILES RELLENOS - FOXES LOVE LEMONS
From foxeslovelemons.com
10 BEST SEAFOOD STUFFED POBLANO PEPPERS RECIPES - YUMMLY
From yummly.com
POBLANO PEPPERS: EVERYTHING ABOUT THEM - 800 HOT SAUCE
From 800hotsauce.com
STUFFED POBLANO PEPPERS - DINNER AT THE ZOO
From dinneratthezoo.com
STUFFED PICADILLO POBLANO CHILES IN TOMATO SAUCE
From quericavida.com
PICADILLO STUFFED PEPPERS (QUICK DINNER!) | KITCHEN GIDGET
From kitchengidget.com
STUFFED BELL PEPPERS WITH PICADILLO • THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
CHILES RELLENOS~ROASTED AND STUFFED POBLANOS - LA PIñA EN LA COCINA
From pinaenlacocina.com
STUFFED POBLANO CHILES FROM LULA'S COCINA ... - FRESH FOOD IN A FLASH
From freshfoodinaflash.com
PORTOBELLO MUSHROOMS STUFFED WITH PICADILLO - MUY BUENO …
From muybuenocookbook.com
PICADILLO PORK STUFFED PEPPERS RECIPE - HOME CHEF
From homechef.com
STUFFED POBLANO PEPPERS (FOR BREAKFAST) - A SPICY PERSPECTIVE
From aspicyperspective.com
CHILES RELLENOS DE PICADILLO | STUFFED POBLANO PEPPERS, STEP BY STEP.
From mexicoinmykitchen.com
POBLANO CHILES STUFFED WITH PICADILLO | COOK WITH US
From cookwithus.com
CELEBRATION PICADILLO (FILLING FOR STUFFED PEPPERS)
From comboplate.net
STUFFED CHILE RELLENO RECIPE - FLAVOR MOSAIC
From flavormosaic.com
PICADILLO-STUFFED PEPPERS RECIPE | MYRECIPES
From myrecipes.com
10 BEST STUFFED POBLANO PEPPERS GROUND BEEF RECIPES | YUMMLY
From yummly.com
STUFFED POBLANO PEPPERS | THE RECIPE CRITIC
From therecipecritic.com
You'll also love