Picadillo-Stuffed Jalapeno Peppers

You'll love these traditional Spanish flavors. Jalapeno peppers stuffed with a Ground Beef, tomato, onion, raisin and nut mixture.

  • 2
    hrs
  • 24
    SERVINGS
  • 59
    Cal
  • 4 g
    Protein

Ingredients & Cooking

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)

Cooking:

  1. 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.

    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.
  2. 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.

  3. 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.

  4. 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.

Nutrition Information

Butcher Counter

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