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Beef Picadillo Stuffed Bell Peppers

Developed by Chef Yvette Marquez-Sharpnack, author of

Total Cook Time: 6 hours (slow cooker) + 45 minutes

Servings: 12 to 16


3 pounds beef brisket or chuck roast
3 bay leaves
2 large garlic cloves, peeled
1/2 teaspoon peppercorn medley grinder, ground
1/2 teaspoon whole peppercorn
1 tablespoon salt
1 teaspoon ground black pepper
3 1/2 cups water, save 1/2 cup for picadillo
1 tablespoon canola oil or shortening
2 medium russet potatoes, peeled and diced
2 carrots, peeled and chopped
2 zucchini or Mexican squash, chopped
6 tomatillos, husks removed, rinsed, chopped
1 Roma tomato, chopped
1 small white onion, chopped
1/2 cup Las Palmas® Diced Green Chiles
shredded beef, cooked
1 28-ounce Las Palmas® Green Enchilada Sauce, can
salt to taste
12 bell peppers, your choice of color
2 tablespoons olive oil
1/2 cup queso fresco, crumbled
cilantro, for garnish (optional)

  • To Cook the Beef:

  • Place the brisket on a large skillet on the stovetop and sear for 5 minutes on each side to form a nice brown crust.

  • After searing make three deep slits in the meat. Insert bay leaves, garlic cloves, and peppercorns into the slits.

  • Place meat, salt, pepper, and water in a slow cooker. Cook on low for 6 hours turning after 3 hours.

  • Remove the meat and discard the bay leaves and peppercorns and coarsely shred the meat and discard fat pieces.

  • Put the meat back into the liquid and allow the meat to soak some of the juices. To Make the Picadillo:

  • Heat oil in a large stockpot (caldero, in Spanish). Place the potatoes and carrots in the pot, cover and cook for about 10 minutes, until potatoes and carrots are tender.

  • Uncover and add zucchini, tomatillos, tomato, onion, chile, and cook for an additional 2 minutes.

  • Add shredded beef and combine.

  • Add sauce, water, and stir. Let mixture come to a boil. Add salt to taste. Lower the heat and simmer for 20 to 30 minutes.

  • Rinse the peppers. Cut the tops off and remove the white flesh and seeds. Rinse out the inside of each pepper. In a large stockpot semi-boil the peppers, about 3 minutes. Remove the peppers and drain any excess water that is inside them. Brush each pepper with olive oil.

  • Heat up a griddle (comal, in Spanish) and place the peppers on their side on the griddle, about 1 minute on each side, just long enough to sear the sides of each pepper.

  • Stuff each pepper with some picadillo.

  • Plate 1 pepper per plate, top with crumbled queso fresco, and garnish with cilantro.