Picadillo-stuffed Peppers

Picadillo-stuffed Peppers Recipe | Vegetarian Mexican Food

Region / culture: Mexico | Preparation time: 20 minutes | Cooking time: 45 minutes | Servings: 4 |

Vegetarian diet

Introduction

Picadillo-stuffed peppers are a delicious and flavorful dish that combines the sweetness of bell peppers with a savory and slightly spicy picadillo filling. This recipe is a great option for a hearty and satisfying meal that is sure to please your taste buds.

History

Picadillo is a traditional Latin American dish that typically consists of ground meat, tomatoes, onions, and a variety of seasonings. It is commonly used as a filling for empanadas, tacos, and stuffed peppers. The exact origins of picadillo are unclear, but it is believed to have originated in Spain and spread to Latin America during the colonial period.

Ingredients

Sauce

1 can (28 oz or 794 g) of fire-roasted, diced tomatoes
1 can (6 oz or 170 g) of salt-free tomato paste
0.5 cup of red wine or cold water
1.5 tsp of dried thyme
1 bay leaf

Picadillo Filling

2 tsp of olive oil
3 cloves of garlic, minced
0.75 cup of sliced scallions, chopped
2 stalks of celery with leaves, chopped
1 package (6 oz or 170 g) of hickory-baked tofu, diced
1 package (12 oz or 340 g) of soy ground “beef”
1 chipotle chile in adobo sauce, minced, with 1 tbsp sauce
0.5 cup of golden raisins
3 tbsp of lime juice
0.25 cup of chopped fresh cilantro
1 tsp of dried Mexican oregano
4 large yellow bell peppers, seeded and halved lengthwise

How to prepare

Preheat oven to 350°F (177°C).
To make the sauce, stir all ingredients together in a saucepan.
Cook for 10 minutes over medium heat, stirring occasionally.
Reduce the heat to low and cook until ready to assemble.

Picadillo Filling

Heat oil in a 10-inch skillet over medium-high heat for 1 minute.
Add garlic, scallions, celery, and diced tofu.
Sauté for 3 minutes and add soy ground “beef,” chile, and adobo sauce.
Cook the mixture for 5 minutes.
Add raisins, lime juice, cilantro, and oregano.
Reduce the heat to low.
Cook the mixture for 5 minutes, stirring occasionally.
Spread half of the tomato sauce on the bottom of a 9x13-inch baking dish.
Spoon the picadillo filling into pepper halves and place them face up in the pan.
Pour the remaining sauce over the stuffed peppers.
Bake uncovered for about 30 minutes.
Remove from the oven and serve.

Variations

You can add additional vegetables like corn, peas, or zucchini to the picadillo filling for extra flavor and texture.
For a spicier version of this dish, you can add diced jalapenos or red pepper flakes to the picadillo filling.
If you prefer a milder flavor, you can omit the adobo sauce and use a mild salsa or tomato sauce instead.

Cooking Tips & Tricks

Be sure to cook the picadillo filling until the flavors are well combined and the ingredients are heated through.

- You can customize the level of spiciness in this dish by adjusting the amount of adobo sauce or adding additional spices like cayenne pepper or chili powder.

- If you prefer a vegetarian version of this dish, you can omit the ground beef and tofu and substitute with additional vegetables or beans.

Serving Suggestions

Serve the picadillo-stuffed peppers with a side of rice, beans, or a fresh salad for a complete and satisfying meal.

Cooking Techniques

Be sure to cook the picadillo filling until the flavors are well combined and the ingredients are heated through.

- Baking the stuffed peppers in the oven allows the flavors to meld together and the peppers to soften.

Ingredient Substitutions

If you don't have hickory-baked tofu, you can use regular tofu or omit it altogether.

- You can substitute ground turkey or chicken for the soy ground "beef" if desired.

Make Ahead Tips

You can prepare the picadillo filling and stuff the peppers ahead of time and refrigerate until ready to bake. This dish also reheats well, making it a great option for meal prep.

Presentation Ideas

Garnish the picadillo-stuffed peppers with fresh cilantro or a dollop of sour cream for a beautiful and appetizing presentation.

Pairing Recommendations

Pair the picadillo-stuffed peppers with a glass of red wine or a refreshing agua fresca for a delicious and satisfying meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.

Nutrition Information

Calories per serving

Each serving of picadillo-stuffed peppers contains approximately 250 calories.

Carbohydrates

Each serving of picadillo-stuffed peppers contains approximately 25 grams of carbohydrates.

Fats

Each serving of picadillo-stuffed peppers contains approximately 8 grams of fat.

Proteins

Each serving of picadillo-stuffed peppers contains approximately 15 grams of protein.

Vitamins and minerals

This dish is a good source of vitamin C, vitamin A, and potassium.

Alergens

This recipe contains soy and wheat allergens.

Summary

Picadillo-stuffed peppers are a nutritious and balanced meal option that provides a good mix of carbohydrates, fats, and proteins, as well as essential vitamins and minerals.

Summary

Picadillo-stuffed peppers are a delicious and satisfying dish that is perfect for a weeknight dinner or special occasion. With a flavorful picadillo filling and tender bell peppers, this dish is sure to become a new favorite in your recipe rotation. Enjoy!

How did I get this recipe?

I recall the moment I first laid eyes on this recipe for Picadillo-stuffed Peppers like it was yesterday. It was a warm summer day, and I was visiting my dear friend Maria in her quaint little kitchen. The aroma of spices and herbs filled the air as she moved around with such grace and ease, preparing a meal for her family.

As I watched her chop, sauté, and stir, I couldn't help but be in awe of her culinary skills. Maria had a way of creating dishes that were not only delicious but also filled with love and tradition. She shared stories of her childhood in Mexico, where she learned to cook from her mother and grandmother, passing down recipes that had been in their family for generations.

One particular recipe that caught my attention was her Picadillo-stuffed Peppers. Maria explained that picadillo was a traditional Mexican dish made with ground beef, tomatoes, raisins, and a blend of spices. She stuffed the mixture into bell peppers and baked them to perfection, creating a dish that was both hearty and flavorful.

I knew right then and there that I had to learn how to make this dish for myself. Maria graciously shared her recipe with me, and I eagerly took notes as she walked me through each step. From browning the ground beef to seasoning it with cumin and chili powder, every detail was carefully explained with love and patience.

After that day, I couldn't wait to try making Picadillo-stuffed Peppers in my own kitchen. I gathered all the ingredients, including fresh bell peppers, ground beef, diced tomatoes, and a handful of raisins. I followed Maria's instructions to a tee, savoring the process of creating a dish that held so much history and tradition.

As the peppers baked in the oven, the aroma that filled my kitchen transported me back to that sunny day with Maria. When I finally took a bite of the finished dish, I was blown away by the explosion of flavors and textures. The sweetness of the raisins paired perfectly with the savory ground beef, creating a dish that was truly unforgettable.

From that moment on, Picadillo-stuffed Peppers became a staple in my kitchen. I made them for family gatherings, potlucks, and special occasions, sharing the recipe with anyone who was lucky enough to taste it. Each time I made the dish, I felt a connection to Maria and her family, grateful for the gift of learning such a treasured recipe.

Over the years, I have continued to make Picadillo-stuffed Peppers, adapting the recipe to suit my own tastes and preferences. I have added extra spices, swapped out ingredients, and even experimented with different types of peppers. But no matter how I tweak the recipe, the heart and soul of Maria's original dish remain intact.

As I look back on that fateful day in Maria's kitchen, I am filled with gratitude for the friendship and culinary inspiration she has given me. Her Picadillo-stuffed Peppers will always hold a special place in my heart, a reminder of the power of tradition and the joy of sharing a delicious meal with loved ones. And as I continue to cook and create in my kitchen, I know that Maria's spirit and legacy will live on in every dish I make.