Beef Picadillo Stuffed Peppers Ingredients
Cilantro Lime Crema Sauce Ingredients
Mexican Rice Ingredients
Refried Beans Ingredients
Picadillo Stuffed Peppers Preparation
Heat pan to MEDIUM-HIGH heat. Melt tallow in hot pan and add Ground Beef. While the beef is browning, add onion, garlic, salt, pepper, and cumin. Add flour to the cooked beef mixture in the pan, mix well. Add water, tomato bullion, tomatoes, guajillo chili and potatoes. Cook until potatoes are fork tender. Set aside.
Roast peppers in the oven or on the burner of a gas stove until blackened. Place peppers in a plastic bag and steam for 10 minutes. Set aside.
Make the cilantro lime crema. In a medium bowl, mix sauce ingredients together. Set aside.
Assemble the stuffed peppers. Deseed peppers and remove char. Create an opening in the peppers with a knife on one side. Place peppers on a baking sheet. Divide the Ground Beef mixture among the 4 peppers. Sprinkle with cheese.
Heat a Pellet Smoker to 300°F. Place peppers in the smoker and cook until warmed and cheese is melted.
Mexican Rice Preparation
Add all Mexican rice ingredients to a pot. Bring to a boil. Reduce heat and simmer for 20 minutes. Remove from heat and let rest for 10 minutes.
Remove lid and fluff rice. Cooking tip: do not uncover rice until cooking time is complete.
Refried Beans Preparation
Fry bacon and reserve grease.
In a pot, add beans and reserved bacon grease. If desired, top with additional cheese and fajita seasoning, and serve.
Beef Picadillo Stuffed Peppers
Nutrition information per serving [1 stuffed pepper]: 500 Calories; 205.6 Calories from fat; 22.9 g Total Fat (10 g Saturated Fat; 8.6 g Monounsaturated Fat); 117.7 mg Cholesterol; 1495 mg Sodium; 29.9 g Total Carbohydrate; 4.4 g Dietary Fiber; 39.4 g Protein; 5.6 mg Iron; 1175.25 mg Potassium; 0.2 mg Thiamin; 0.3 mg Riboflavin; 12.4 mg Niacin (NE); 0.9 mg Vitamin B6; 3.3 mcg Vitamin B12; 8.4 mg Zinc; 53.7 mcg Selenium; 126.1 mg Choline.
Cilantro Lime Crema
Nutrition information per serving [for a 1 Tbsp. serving]: 32 Calories; 23 Calories from fat; 2.5 g Total Fat (1.5 g Saturated Fat; 0.02 g Monounsaturated Fat); 10 mg Cholesterol; 10.5 mg Sodium; 1.4 g Total Carbohydrate; 0.2 g Dietary Fiber; 0.6 g Protein; 0.1 mg Iron; 35.4 mg Potassium; 0 mg Thiamin; 0.01 mg Riboflavin; 0.1 mg Niacin (NE); 0.01 mg Vitamin B6; 0 mcg Vitamin B12; 0.03 mg Zinc; 0.1 mcg Selenium; 0.9 mg Choline.
Nutrition information per serving [for ½ cup cooked rice or 1/12 of the recipe]: 140 Calories; 3.6 Calories from fat; 0.4 g Total Fat (0.1 g Saturated Fat; 0.1 g Monounsaturated Fat); 0 mg Cholesterol; 648.04 mg Sodium; 29.8 g Total Carbohydrate; 1.1 g Dietary Fiber; 3.02 g Protein; 1.5 mg Iron; 74 mg Potassium; 0.2 mg Thiamin; 0.02 mg Riboflavin; 2.01 mg Niacin (NE); 0.1 mg Vitamin B6; 0 mcg Vitamin B12; 0.5 mg Zinc; 7.3 mcg Selenium; 3.5 mg Choline.
This recipe is a good source of Thiamin and Niacin (NE).
Note: Makes 6 cups of cooked rice
Nutrition information per serving [for a ½ cup serving]: 260 Calories; 124.3 Calories from fat; 13.8 g Total Fat (4.7 g Saturated Fat; 5.2 g Monounsaturated Fat); 14.9 mg Cholesterol; 563.3 mg Sodium; 23.6 g Total Carbohydrate; 0 g Dietary Fiber; 9.5 g Protein; 2.2 mg Iron; 549.3 mg Potassium; 0.2 mg Thiamin; 0.1 mg Riboflavin; 0.7 mg Niacin (NE); 0 mg Vitamin B6; 0.1 mcg Vitamin B12; 1.3 mg Zinc; 11.8 mcg Selenium; 72.7 mg Choline.
This recipe is an excellent source of Selenium. It is a good source of Protein, Thiamin, Riboflavin, Zinc, and Choline.
Filed Under:Ultimate Beef Loving Texan