Picadillo-Stuffed Jalapeño Peppers
- 8 oz ground beef
- 1/2 cup finely chopped white onion
- 1/2 tsp 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)
- 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.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.