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Picadillo-Stuffed Jalapeño Peppers

Recipe

Nutritional Info

Cook's Notes

Reviews (0)

Total recipe time: about 1-1/2 hours Makes 24 appetizers

Ingredients

8 ounces ground beef
1/2 cup 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)
Dairy sour cream (optional)
Lime wedges (optional)

Instructions

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.

Nutritional Information Per Serving

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.

Cook's Notes

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.