Entree: Mexico – Poblano Rellenos de Picadillo (Poblanos stuffed with ground beef picadillo)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Additional 10 min

Total 1 hr 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground beef
- 4 large poblano peppers, approx. 4 oz (115 g) each
- 1 medium yellow onion, approx. 6 oz (170 g), chopped
- 2 cloves garlic, approx. 0.21 oz (6 g), minced
- 1 cup (240 g) diced tomato
- 1 medium carrot, approx. 4 oz (115 g), finely diced
- 1 cup (70 g) sliced button mushrooms
- 1 head iceberg lettuce, approx. 1 lb (454 g), leaves separated for plating

Show original ingredient measurements

- 1 lb (454 g) ground beef
- 4 large poblano peppers, approx. 4 oz (115 g) each
- 1 medium yellow onion, approx. 6 oz (170 g), chopped
- 2 cloves garlic, approx. 6 g, minced
- 1 cup (240 g) diced tomato
- 1 medium carrot, approx. 4 oz (115 g), finely diced
- 1 cup (70 g) sliced button mushrooms
- 1 head iceberg lettuce, approx. 1 lb (454 g), leaves separated for plating

Instructions

1. Roast the poblano peppers directly over a gas flame or under a hot broiler, turning until the skins are blistered and charred all over, about 8–12 minutes total. Place peppers in a bowl and cover to steam 10 minutes, then peel and make a lengthwise slit to remove seeds, keeping each pepper whole for stuffing.
2. In a skillet over medium-high heat, brown the ground beef, breaking it into small pieces, about 6–8 minutes. Push beef to the side of the pan.
3. Add the chopped onion and minced garlic to the skillet; cook until translucent, 3–4 minutes, then combine with the beef.
4. Stir in the diced carrot and sliced mushrooms; cook until tender, about 6–8 minutes. Add the diced tomato and simmer until the mixture is thick and cohesive, 10–12 minutes.
5. Spoon the hot picadillo filling into each roasted poblano, placing stuffed peppers on a baking sheet; return to a warm oven for 8–10 minutes to meld flavors and warm through.
6. Serve each stuffed poblano on a bed of iceberg lettuce leaves.