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Recipe: picadillo-stuffed jalape�o peppers

picadillo-stuffed jalape�o peppers recipe image
Picadillo-stuffed jalape�o peppers serving suggestion

picadillo-stuffed jalape�o peppers


  • 8 ouces ground beef
  • 1/2 cups finely chopped white onion
  • 1/2 teaspoon salt
  • 1/2 cup drained canned diced tomatoes
  • 1/3 cup finely chopped carrots
  • 1/3 cup raisins
  • 1/4 cup coarsely chopped toasted blanched almonds
  • 1 cup shredded Chihuahua cheese
  • 24 large jalapeño peppers (1 to 1 1/2 ounces each)
  • diary sour cream, lime wedges


Heat large nonstick skillet over medium heat until hot. Add ground beef and onion; cook 8 to 10 minutes, breaking beef into small crumbles and stirring occasionally. Pour off drippings; season with salt.

Stir in tomatoes, carrots, raisins and almonds. Cover and cook 8 to 10 minutes or until carrots are tender, stirring occasionally. Remove from heat; cool slightly. Stir in 1/2 cup cheese. Set aside.

Heat oven to 350°F. Cut slit lengthwise down 1 side of each jalapeño to create pocket, leaving stem and tip intact. Make another small crosswise cut just below the stem to form T-shaped opening. Remove and discard seeds and membranes, if desired, being careful to keep peppers intact. Spoon generous 1 tablespoon beef mixture into pocket of each jalapeño. Place on metal baking sheet. Top each evenly with remaining 1/2 cup cheese.

Bake in 350°F oven 30 to 35 minutes or until peppers are tender and cheese begins to brown. Garnish with sour cream and lime wedges, if desired.

Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

Cook's Tip: Picadillo-Stuffed Poblanos Variation (Entrée): Prepare recipe as above, doubling the amounts of ground beef, onion, salt, carrots, raisins and almonds; use 1 can (14-1/2 ounces) diced tomatoes, drained. Substitute 4 large poblano peppers (about 5 ounces each) for the jalapeño peppers; the cheese amount remains the same. Cook beef-tomato mixture 10 to12 minutes or until carrots are tender, stirring occasionally.


Nutrition information per serving: 59 calories; 3 g fat (1 g saturated fat; 1 g monounsaturated fat); 11 mg cholesterol; 92 mg sodium; 4 g carbohydrate; 0.8 g fiber; 4 g protein; 0.7 mg niacin; 0.1 mg vitamin B6; 0.3 mcg vitamin B12; 0.4 mg iron; 2.3 mcg selenium; 0.7 mg zinc.