Picadilo is an inexpensive mixture of ground beef and papas (potato) and is used as a stuffing for various dishes in Mexico.Here it's made leaner with ground bison and cumin instead of salt for a low sodium diet, with absolutely no sacrifice in flavor.
Course:
Main
Cuisine:
Mexican
Servings: 4servings
Author: Priscilla
Ingredients
For the Picadillo:
1tablespoonolive oil
1/2cupchopped sweet onion
2clovesgarlicminced
1.25poundground bison or lean ground beef
1cuproma or heirloom tomatoeschopped
1small russet potatopeeled and finely chopped
For the Peppers:
4bell peppersyour choice of color
1batch Picadillo
1/2cupcrumbled goat cheese
Cilantro or parsley for garnish
Instructions
In a large skillet heat oil over medium heat. Add onion and garlic and cook for about 2 minutes until translucent.
Add ground bison or ground beef and brown. Using a potato masher and mash meat so you have small pieces of meat and not big chunks.
Cook for about 15 minutes until most of the liquid has evaporated.Drain and set aside.
For the peppers:
Fill a 3 quart or larger saucepan with water and bring to a boil. Meanwhile, prepare the peppers: Rinse and.cut the tops off. Remove the white flesh and seeds. Rinse the peppers to remove remaining seeds and parboil the peppers for about 3 minutes.
Preheat oven broiler. Place peppers on foil-lined cookie sheet under broiler. Watch them closely as the skin will blister and turn black within minutes. Turn the peppers after 3 to 5 minutes to blister all sides evenly. When done, the pepper skins should be evenly blistered and mostly black.
Even easier, if you have a gas range or cook top is to char the peppers over a medium flame, turning with tongs for an even char.
Prepare a baking dish (abut 10.5 x 7 inches) with cooking spray to prevent sticking. Stuff each pepper with piccalilli and place in the baking dish. Add 1/4 inch of water to the dish and cover tightly with aluminum foil. Bake for 25-30 minutes.
Remove from the oven. Let rest for 5 minutes. Plate 1 pepper per plate, top with crumbled goat cheese and garnish with cilantro or parsley.
Recipe Notes
Inspired by Stuffed Bell Peppers with Ground Beef and Potatoes (Pimientos Rellenos Con Picadillo) from Muy Bueno cookbook.