Picadillo-Stuffed Poblano Peppers Recipe

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Picadillo-Stuffed Poblano Peppers Recipe:- The recipe will feel familiar to you if you have ever had creamy walnut-coated chiles en nogada; nevertheless, it will be far cheesier and much simpler to prepare than the dish you are accustomed to. Put together the components for the poblano peppers that are stuffed with picadillo.

Picadillo-Stuffed Poblano Peppers Recipe


  • 4 large poblano peppers
  • ¼ cup olive oil
  • 1 Russet potato, peeled and diced
  • ½ pound ground beef
  • 6 ounces chorizo
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 ear of corn, shucked (about ½ cup corn)
  • 1 (15-ounce) can tomato sauce
  • 1 tablespoon chili powder
  • 2 teaspoons smoked paprika
  • Salt, to taste
  • 1 cup shredded queso Oaxaca
  • ¼ cup pepitas, for topping
  • 1 tablespoon red pepper flakes, for topping

Also read this Pomegranate-Glazed Salmon Recipe




  • Warm the grill up to high.
  • Put jalapeno peppers on a baking sheet lined with foil.
  • Put the peppers 5 inches below the grill and roast them for 5 minutes, or until they get a little browned.


  • After 5 minutes, turn the peppers over and roast for another 5 minutes, until the other side has a light char.
  • Put the peppers in a bowl and put plastic wrap over them. I’ll let it steam for 10 minutes.
  • Set the oven’s setting to 350 F.
  • Also, put oil in a large pan and heat it over medium-low heat.
  • Put in the potatoes and cook for about 10 minutes, until they are golden brown and just a little soft.


  • As you add the meat, use a wooden spoon to break it up. Cook until it turns brown. If you need to, drain the fat.
  • Break up the chorizo with a wooden spoon as you add it and cook until it turns brown.
  • Stir in the onion and garlic for about two minutes, until the smell is nice.
  • Toss the corn, tomato sauce, chilli powder, paprika and salt together after adding them. Bring to a low boil, then turn down the heat.


  • Take the pepper skins off while the picadillo gets thicker.
  • Take off the peppers’ tops and seeds to make boats for the filling.
  • Set the peppers out in a baking dish. Put picadillo all the way to the top of the peppers.
  • Add Oaxaca cheese on top.
  • It will take about 10 minutes of baking in the oven until the cheese melts.
  • Add pepitas and red pepper flakes to serve.


  • Calories per Serving 711
  • Total Fat 50.6 g
  • Saturated Fat 17.0 g
  • Trans Fat 0.7 g
  • Cholesterol 101.7 mg
  • Total Carbohydrates 39.1 g
  • Dietary Fiber 6.4 g
  • Total Sugars 11.7 g
  • Sodium 1,319.1 mg
  • Protein 30.7 g

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    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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