Gluten-Free Picadillo Stuffed Poblano Peppers

Celiac.com 04/23/2024 - Picadillo is a Mexican-style hearty beef mixture that is easy to make, and sure to please most eaters. Picadillo is loaded with potatoes, carrots, and a roasted tomato-jalapeño sauce.  You can serve it up in a number of ways, but stuffing it into some roasted Poblanos is our favorite way to go. The peppers also look gorgeous when laid out for presentation. Enjoy!

Ingredients:

• 1 lb. ground beef
• 1 potato
• 1 carrot
• ¼ medium onion
• 2 garlic cloves
• 2 teaspoons chili powder (optional)
• 1 teaspoon cumin
• 1 teaspoon salt (plus more to taste)
• freshly cracked black pepper
• 1 cup stock (or water)

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For the tomato-jalapeno mixture:

• 5-6 plum tomatoes
• ½ medium onion
• 1 jalapeño (or more fas desired)
• 2 garlic cloves

For serving:

• 6-8 Poblano chili peppers
• cheese - Queso Fresco
• freshly chopped cilantro
• squeeze of lime

Directions:
Rinse the tomatoes and cut out the stems, then roast them in a 400F oven for 20-30 minutes.

Dice potatoes and carrots into bite size cubes, and set aside.

Finely chop ¼ onion and sauté it in some olive oil over medium heat.  

Once the onion has softened you can add 2 minced garlic cloves and sauté briefly.  

Add 1 lb. ground beef and 1 teaspoon salt.  

Cook over medium heat until the ground beef is browned, stirring regularly.  

Drain off any fat, as desired. 

Add the potato and carrot to the pan. 

Let them sauté briefly as you gather the additional ingredients. 

Build the Tomato-Jalapeno mixture by adding the roasted tomatoes to a blender or food processor along with ½ onion, 2 garlic cloves and 1 or more jalapeños, as desired.  

Combine well and add this Tomato-Jalapeno mixture to the beef along with 1 teaspoon cumin, some freshly cracked black pepper, and 1 cup of stock (or water).  

Add 2 teaspoons of pure chili powder, as desired. 

Combine well and simmer covered over medium-low heat for 20-25 minutes, or until the potatoes are cooked all the way through. 

Be sure to take a final taste for seasoning as salt can make a big difference in this dish.  

Add salt and a pinch of cumin as desired.  

Once the beef starts its final simmer you can start working on the Poblanos. 

Cut the Poblanos in half lengthwise and remove the seeds. For a fancier version you can carve out the top third of the Poblano so that it has raised edges, boat style, and then remove the seeds. 

Place the Poblanos on a baking sheet and roast them in the oven (400F) for 20 minutes or so.

Once the Poblanos are roasted you can fill them with the Picadillo beef mixture. 

Serve hot or warm as needed. 

Top with your choice of garnish, including Queso Fresco, finely chopped cilantro, and a squeeze of lime.

Store leftover Picadillo in the fridge where it will keep for a few days.