Get ready to embark on a culinary journey that will transport you straight to the vibrant streets of Cuba with these mouthwatering Picadillo Stuffed Poblano Peppers! Imagine biting into a perfectly roasted poblano pepper, its smoky exterior giving way to a rich, savory filling of seasoned ground beef, sweet raisins, and aromatic spices. This isn't just a recipe – it's a flavor adventure that combines traditional Cuban cuisine with a modern twist that will have your family and friends begging for seconds!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Cuban
Serves: 4 servings
Ingredients
- 4 poblano peppers
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 1/2 cup raisins
- 1 tablespoon cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that the poblano peppers cook evenly and develop a nice roasted flavor.
- Prepare the poblano peppers by washing them thoroughly under cold water. Cut a slit down one side of each pepper, being careful not to cut all the way through. Remove the seeds and membranes to make space for the filling.
- In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until the onion is translucent and fragrant.
- Add the minced garlic to the skillet and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
- Next, add the ground beef to the skillet. Cook, breaking it up with a spatula, until it is browned and fully cooked, about 5-7 minutes. Drain any excess fat if necessary.
- Stir in the can of diced tomatoes (with their juices), raisins, cumin, salt, and pepper. Mix well to combine all the ingredients. Let the mixture simmer for about 10 minutes, allowing the flavors to meld together.
- Once the filling is ready, remove it from the heat and let it cool slightly. This will make it easier to handle when stuffing the peppers.
- Carefully spoon the picadillo filling into each poblano pepper, packing it in gently but firmly. Make sure to fill each pepper generously.
- Place the stuffed peppers in a baking dish, standing upright. If necessary, you can use crumpled aluminum foil to help them stand if they are unstable.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. This will help the peppers soften and the flavors to blend.
- After 20 minutes, remove the foil and bake for an additional 10 minutes. This will allow the tops of the peppers to brown slightly.
- Once the peppers are done baking, remove them from the oven and let them cool for a few minutes before serving. This will make them easier to handle.
- Serve the picadillo stuffed poblano peppers warm, garnished with fresh herbs or a drizzle of sour cream if desired. Enjoy your delicious Cuban-inspired meal!
Tips
- Choose firm, fresh poblano peppers with smooth, unblemished skin for the best texture and flavor.
- For extra depth, consider toasting your cumin in a dry skillet for 30 seconds before adding it to the picadillo mixture.
- If you want to add more complexity, try adding a splash of red wine or a pinch of smoked paprika to the beef mixture.
- To make the peppers easier to stuff, you can slightly par-boil them for 2-3 minutes before filling to soften them.
- For a lighter version, you can substitute ground turkey for beef without losing the rich flavor profile.
- Make sure to drain excess fat from the beef to prevent the filling from becoming greasy.
- If you're looking to add more heat, include a finely chopped jalapeño in the beef mixture or sprinkle some red pepper flakes.
- These peppers can be prepared in advance and refrigerated before baking – perfect for meal prep or entertaining!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 22g
Protein: 28g
Fat: 19g
Saturated Fat: 7g
Cholesterol: 90mg
