Unleash the magic of Mexican cuisine with Giada De Laurentiis's Poblano Peppers with Beef Picadillo recipe. This dish melds the smoky, slightly spicy nature of poblano peppers with the savory and slightly sweet beef filling, creating a meal that's not just a treat for your taste buds but also a visual delight. Here's how you can bring this exquisite dish to your table.
Ingredients for Poblano Peppers with Beef Picadillo
- 6 large poblano chiles, halved and seeded
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 pound ground beef
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1 can (14.5 oz) diced tomatoes, drained
- 1/2 cup raisins
- 1/2 cup green olives, pitted and chopped
- Salt and pepper to taste
- 1/2 cup fresh cilantro, chopped
- 1 cup shredded queso fresco or cheddar
Instructions
1. Prepare the Poblano Peppers:
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil. Arrange the poblano halves on the sheet, and roast them in the oven for about 15-20 minutes or until they are tender and the skin begins to blister.
🔔 Note: If the skin is particularly difficult to remove, you can place the peppers in a sealed plastic bag for 10 minutes to make peeling easier.
2. Cook the Beef Picadillo:
- Heat olive oil in a large skillet over medium heat. Add the onion and sauté until translucent, approximately 5 minutes.
- Add garlic and cook for an additional minute.
- Increase the heat to medium-high and add the ground beef, breaking it apart with a spatula. Cook until browned, about 5-7 minutes.
- Stir in cumin, chili powder, cinnamon, and allspice, allowing the spices to toast for a minute.
- Add tomatoes, raisins, olives, and season with salt and pepper. Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally to prevent sticking.
- Mix in the chopped cilantro at the last minute to keep its vibrant color and flavor.
3. Assemble the Dish:
Once your poblanos are roasted and the beef picadillo is ready, it’s time to assemble the dish:
- Scoop out some seeds or membranes if needed to make room for the filling.
- Fill each poblano half with the beef picadillo.
- Sprinkle generously with shredded cheese.
4. Bake and Serve:
Return the stuffed peppers to the oven for an additional 10 minutes, or until the cheese is melted and bubbly. Serve warm, garnished with additional cilantro or a dollop of sour cream if desired.
Serving Suggestions
Poblano Peppers with Beef Picadillo pairs wonderfully with:
- Warm tortillas for wrapping or as a side
- A simple green salad with a citrus vinaigrette
- Cilantro Lime Rice
In summary, this recipe from Giada De Laurentiis is a delightful fusion of flavors that brings the essence of Mexican cooking into your home. It's not just about the taste but also about experiencing the richness of textures and the interplay of sweet, savory, and slightly spicy notes. The careful combination of ingredients like cinnamon and raisins with the robust beef mixture inside tender roasted poblanos makes this dish unique. Enjoy this exotic meal with friends and family, and let the flavors of Mexico ignite your passion for culinary adventure.
Can I make this dish vegetarian?
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Yes, replace the ground beef with lentils, quinoa, or a mix of beans like black beans and kidney beans for a hearty vegetarian picadillo filling.
How do I store leftovers?
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Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.
Can I freeze this dish?
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Yes, you can freeze the stuffed peppers before baking. Cover tightly with foil or plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator and bake as instructed.
