Picadillo-Stuffed Jalapeno Peppers

Picadillo-Stuffed Jalapeno Peppers

Ingredients icon 11 Ingredients
Servings icon Makes 24 appetizers
Time icon about 1-1/2 hours


  • 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)


  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.

  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

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.

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