INGREDIENTS:
- 4 bell peppers your choice of color
- 1 batch picadillo 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:
Let’s get started the recipe:
Set oven to 350F
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 1 pepper per plate, top with crumbled queso fresco (or feta), and garish with cilantro
