Culinary Guides

This stuffed poblano peppers recipe is filled with Mexican picadillo, a zesty mix of seasoned ground beef and potatoes flavored with rich ancho peppers and more. It's perfect for dinner any night of the week and nice and spicy.

Ingredients

• 2 ancho chili peppers
• 1 tablespoon olive oil
• 8 ounces yellow potatoes, about 3-4 small, diced
• 1 medium yellow onion, chopped
• 1 jalapeno pepper, chopped
• 2 cloves garlic, chopped
• 1 pound ground beef
• 8 ounces tomato sauce
• 1 tablespoon paprika
• 1 tablespoon Mexican oregano
• 1 teaspoon cumin
• Salt and pepper to taste
• 4 poblano peppers

For Serving

• Crumbly white cheese
• Fresh chopped cilantro
• Your favorite hot sauce

Directions

1. Prepare the Ancho Peppers

1. Toast the Peppers:
   Heat a pan to medium-high heat and dry toast the ancho peppers on each side until the skins become puffy, about 1-2 minutes per side. Be careful not to burn them. This step brings out the peppers' oils.
2. Soak the Peppers:
   Set the toasted ancho peppers into a bowl and pour boiling water over them. Let them soak for 20 minutes to soften.

2. Cook the Picadillo

1. Heat Oil:
   While the ancho peppers are soaking, heat a large pan to medium heat and add the olive oil.
2. Cook Vegetables:
   Add the diced potatoes, chopped onion, and chopped jalapeno pepper to the pan. Cook them for about 5 minutes, stirring occasionally, until they soften.
3. Add Garlic and Beef:
   Stir in the chopped garlic and ground beef. Break up the ground beef with a wooden spoon and cook for about 5 minutes until the meat is browned.
4. Add Tomato Sauce and Seasonings:
   Stir in the tomato sauce, paprika, Mexican oregano, cumin, salt, and pepper. Reduce the heat to simmer.

3. Prepare the Ancho Paste

1. Remove Seeds:
   Remove the stem and seeds from the rehydrated ancho peppers.
2. Blend:
   Add the pepper skins and a tablespoon of the soaking water to a food processor. Process until very smooth.
3. Incorporate:
   Swirl the ancho paste into the meat mixture and allow it to simmer for at least 10 minutes. For deeper flavor, simmer for 20 minutes or longer. Add a few tablespoons of water or extra tomato sauce if the mixture becomes too dry.

4. Prepare the Poblano Peppers

1. Broil Peppers:
   Set your oven to broil while the picadillo is cooking. Slice the poblano peppers in half lengthwise and set them on a lightly oiled baking sheet, skin sides up. Broil them for 10 minutes or until the skins char and puff up.
2. Cool and Peel:
   Remove the poblanos from the oven and let them cool slightly. Peel away the skins, then flip the peppers over.

5. Stuff and Bake

1. Stuff Peppers:
   Fill each poblano pepper with half of the picadillo mixture.
2. Bake:
   Return the stuffed peppers to the oven and bake for another 10 minutes at 350°F to heat through.

6. Serve

1. Garnish:
   Serve the stuffed peppers with fresh cilantro, crumbly white cheese, and your favorite hot sauce.

Additional Tips

• Meat Variations: You can substitute ground turkey or chicken for a lighter dish.
• Cheese Options: Besides crumbly white cheese, shredded cheddar or Monterey Jack can be used as a topping.
• Make Ahead: Prepare the picadillo filling a day in advance and store it in the refrigerator. Stuff and bake the peppers when ready to serve.
• Spice Level: Adjust the heat by adding more or fewer jalapeno peppers or incorporating spicier chili powder into the picadillo mixture.

Enjoy these flavorful and hearty Picadillo Stuffed Poblano Peppers for a delicious, satisfying meal!