Entree: Mexico – Puebla – Chiles Rellenos de Poblano (Poblano Peppers Stuffed with Picadillo) (Poblano peppers stuffed with seasoned ground beef)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Additional 10 min

Total 1 hr 5 min

Ingredients

- 4 large poblano peppers, roasted, peeled, and slit (approx. 4 oz / 113 g each)
- 1 lb (454 g) ground beef
- 1 medium yellow onion, finely chopped (about 6 oz / 170 g)
- 2 garlic cloves, minced (approx. 6 g)
- 1 cup (240 ml) crushed tomatoes
- 1/2 cup (64 g) diced carrot
- 6 oz (170 g) button mushrooms, chopped
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) dried oregano
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) black pepper
- 1 cup (100 g) shredded Oaxaca or Monterey Jack cheese
- 1 medium tomato, chopped for salsa (about 5 oz / 140 g)
- 1/4 cup (60 ml) water (as needed)
- 2 cups (approx. 100 g) shredded iceberg lettuce (for serving)

Instructions

1. Roast poblano peppers over an open flame or under a broiler until blistered, place in a covered bowl to steam 10 minutes, then peel, remove seeds, and make a lengthwise slit in each to form a pocket. Set aside.
2. In a skillet, heat vegetable oil over medium heat. Sauté chopped onion and garlic until soft. Add ground beef and brown, breaking up lumps. Add diced carrot and chopped mushrooms and cook until tender. Stir in crushed tomatoes, cumin, oregano, salt, and pepper; simmer 8–10 minutes until thickened, adding water if needed. Let cool slightly.
3. Stuff each roasted poblano with the beef mixture and place in a baking dish. Top each stuffed pepper with shredded cheese.
4. Bake in a preheated 375°F (190°C) oven until cheese is melted and peppers are heated through, about 12–15 minutes. Serve hot with chopped tomato salsa and shredded iceberg lettuce.