I remember the first time I made Picadillo Stuffed Mini Peppers for my family. It was one of those lazy Sunday afternoons, when everyone was lounging around the house, noses buried in books or glued to a screen. I was digging through the fridge, trying to come up with something different, something exciting that would lure them to the table.
I’d stumbled upon a bag of mini bell peppers at the farmer’s market earlier that week, their vibrant colors catching my eye. I thought to myself, why not stuff these little beauties with a hearty picadillo? My mom used to make picadillo all the time, and it always filled the house with the most mouthwatering aroma. It seemed like the perfect way to combine a taste of nostalgia with something fresh and fun.
As I diced the red potatoes and minced the garlic, the familiar scents flooded the kitchen, and that’s when my daughter wandered in, drawn by the delicious smells wafting from the skillet. She started asking questions about the ingredients, intrigued by the process. Before long, she was helping me stuff the peppers, her small fingers carefully spooning the savory mix into each colorful half. It became our little tradition, turning what was once a solitary task into a shared experience.
Every time I make these Picadillo Stuffed Mini Peppers, it feels like a celebration. We gather around the kitchen counter, chatting and laughing, sneaking bites of cheese when we think no one’s looking. And when the peppers come out of the oven, sizzling and golden, we dive in with gusto, the spicy-sweet flavors dancing on our tongues.
I think that’s what makes cooking so magical. It’s not just about feeding the body, but also nurturing the soul and creating memories. So, if you’re looking for a way to bring a bit of joy and connection to your table, give these picadillo-stuffed delights a try. Your loved ones might just find themselves gathered around, eager to share in the experience.
How to Make Picadillo Stuffed Mini Peppers
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Ingredients:
- 2 cups red potatoes, peeled and diced (10 ounces/286 grams)
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¾ cup onion, diced (3.3 ounces/94 grams)
- 4 cloves garlic, minced (1 large tablespoon)
- 1½ pounds ground beef (690 grams)
- 3 tomatoes (15 ounces/431 grams)
- 1 tablespoon chile powder
- 1½ teaspoon cumin
- ½ teaspoon coriander
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon oregano
- ½ cup chicken stock
- 30 mini bell peppers
- 8 ounces chihuahua or cotija cheese, shredded (227 grams)
Directions:
- Warm up a large skillet over medium heat with a splash of olive oil. Toss in the diced potatoes, seasoning them with kosher salt and ground black pepper.
- Stir the potatoes frequently to prevent sticking. Cook until the potatoes begin to brown, approximately 10-12 minutes.
- Add the diced onions to the skillet, mixing them with the potatoes. Cook together until the onions start to soften.
- Introduce the minced garlic to the pan, stirring to blend with the potatoes and onions.
- Meanwhile, use a box grater to shred the tomatoes, discarding the seeds and skins.
- Add the ground beef to the skillet once the garlic becomes fragrant. Stir and cook until the beef has browned, ensuring to drain any excess fat.
- Mix in the shredded tomatoes, followed by the spices – chile powder, cumin, coriander, salt, black pepper, red pepper flakes, and oregano. Stir to combine.
- Pour in the chicken stock, allowing it to simmer over low heat until the sauce thickens, about 4-5 minutes.
- Preheat your oven to 400°F (200°C). Slice the mini peppers lengthwise and remove the seeds and membranes.
- Fill each pepper half with the prepared picadillo mixture. Sprinkle with cheese on top.
- Arrange the stuffed peppers on a baking tray and roast in the oven for 15-17 minutes until the cheese is bubbly and browned.
- Serve these delicious bites with side dips like guacamole, pico de gallo, or a dollop of sour cream.
Ingredient Tweaks for Your Pantry
If you’re missing any ingredients, fear not! Sweet potatoes can substitute red potatoes, offering a slightly sweeter taste. Ground turkey or chicken is a leaner alternative to beef. For cheese, try mozzarella or cheddar if chihuahua or cotija isn’t available. These swaps will keep your dish flavorful and satisfying.
Best Ways to Store Leftover Picadillo Stuffed Mini Peppers
To keep these stuffed peppers fresh, store them in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F (175°C) until warmed through. If you’re planning ahead, freeze them for up to a month. Thaw before reheating to preserve the texture.
Perfect Pairings for Picadillo Stuffed Mini Peppers
These mini peppers are wonderfully versatile. Pair them with a side of Spanish rice or refried beans for a complete meal. A fresh salad with avocado and lime complements the dish beautifully. For drinks, a chilled sangria or a crisp lager makes an excellent choice.
Pro Tips for the Perfect Picadillo Stuffed Mini Peppers
Ensure your potatoes are diced uniformly for even cooking. Let the beef sear without too much stirring to develop a rich flavor. Don’t skip draining excess fat to keep the stuffing light. Experiment with the spice levels to suit your taste – a pinch more chile or cumin can add an extra kick.
Seasonal Twists for Picadillo Stuffed Mini Peppers
In the summer, incorporate fresh corn or zucchini into the stuffing for added texture. During fall, roasted butternut squash can bring a warm sweetness. Winter months might call for added warmth with more crushed red pepper flakes. Springtime could see the addition of fresh peas or asparagus for a touch of green.
FAQs:
Can I prepare the peppers ahead of time?
Absolutely! You can prepare the stuffing and the peppers a day in advance. Just keep them separate and store them in the refrigerator. When you’re ready, stuff the peppers and bake them as instructed. This helps retain the peppers’ texture and ensures a fresh taste.
What can I use instead of mini bell peppers?
If mini bell peppers aren’t available, regular-sized bell peppers work just as well. Simply slice them into larger halves or quarters. Alternatively, zucchini boats or large mushrooms can provide a unique twist while maintaining the dish’s integrity.
How can I make this dish vegetarian?
To make a vegetarian version, swap the ground beef for a plant-based protein like lentils or crumbled tofu. You can also add more vegetables, such as mushrooms or eggplant, to enhance the flavor and texture, making the dish both hearty and satisfying.
What’s the best way to grate tomatoes?
Using a box grater is ideal. Cut your tomatoes into quarters and remove the seeds. Press the cut side against the grater and rub until only the skin remains. This technique creates a nice pulp without the skin, perfect for blending smoothly into your dishes.
Can I use canned tomatoes instead of fresh?
Yes, canned tomatoes can be a convenient substitute for fresh tomatoes. Aim for a similar weight or volume. Opt for diced or crushed canned tomatoes, ensuring to drain excess liquid, to avoid making the stuffing too watery.
How can I adjust the spice level?
To increase the spice, add more crushed red pepper flakes or a touch of hot sauce. To tone it down, omit the red pepper flakes and reduce the chile powder. You can also add a dollop of sour cream or yogurt when serving to mellow the heat.
Picadillo Stuffed Mini Peppers
Equipment
- Large Skillet
- sheet tray
Ingredients
- 2 cups red potatoes peeled and diced (10 ounces/286 grams)
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¾ cup onion diced (3.3 ounces/94 grams)
- 4 cloves garlic minced (1 large tablespoon)
- 1½ pounds ground beef (690 grams)
- 1 tablespoon chile powder
- 1½ teaspoon cumin
- ½ teaspoon coriander
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon oregano
- ½ cup chicken stock
- 30 pieces mini bell peppers
- 8 ounces chihuahua or cotija cheese shredded (227 grams)
Instructions
For Picadillo Filling:
- Heat a large skillet over medium flame and pour in the olive oil. Once hot, add the diced red potatoes, seasoning them with kosher salt and black pepper.
- Using a spatula, stir the potatoes frequently to prevent sticking. After about 10-12 minutes, they should start to turn golden brown.
- Add the diced onion to the skillet and mix well with the potatoes, cooking until the onion softens.
- Incorporate minced garlic into the skillet, stirring until fragrant, which should take about two minutes.
- While the garlic cooks, shred the tomatoes using a box grater, discarding the skins and seeds.
- After the garlic has cooked, add the ground beef to the skillet, browning it and mixing it in with the potatoes and onions.
- When the beef is browned, stir in the shredded tomatoes, mixing everything together.
- Add the spices: chile powder, cumin, coriander, kosher salt, black pepper, crushed red pepper flakes, and oregano, ensuring even distribution throughout the meat mixture.
- Pour in the chicken stock and maintain a low simmer, allowing the sauce to reduce for about four to five minutes.
For Stuffed Mini Peppers:
- Preheat your oven to 400°F (200°C). Slice the mini peppers in half lengthwise and remove the seeds and membranes.
- Fill each pepper half with a generous amount of picadillo, using about one cup of the filling for twelve pepper halves.
- Top each stuffed pepper with shredded cheese of your choice, such as cotija or chihuahua.
- Arrange the pepper halves on a baking sheet and roast in the oven for about 15-17 minutes, until the cheese is bubbly and golden.
- Serve with accompaniments such as guacamole, pico de gallo, or sour cream for a delightful snack.
