Stuffed Bell Peppers with Ground Beef and Potatoes

Pimientos Rellenos con Picadillo


Preparation info

  • Difficulty


  • Makes


    stuffed bell peppers

Appears in

Muy Bueno: Three Generations of Authentic Mexican Flavor

Muy Bueno

By Yvette Marquez-Sharpnack

Published 2013

  • About

The first time I ever ate stuffed peppers was at my Tia Victorina’s house back on Riverside Drive in El Paso. I was about seven when I walked into her home while her stuffed bell peppers baked in the oven. The sweet fragrance of peppers baking overwhelmed my senses. When I inquired about it, she said, with her signature smile and quick laugh, “It’s stuffed peppers, have you never had one?” To which I quickly replied, “No.” “Sit down and I’ll give you one.” I ran, not walked, to the table and she gave me a plump pepper filled with picadillo. The combination was a perfect melody of sweet and savory. I think I may have swooned. I devoured it. Her husband (my Uncle Wolfgang) loved them so much he literally licked his plate clean. He and I giggled at his plate licking antics until my tia made him stop. To this day every time I make them, I think of her and that special day. This is my take on that little stuffed green pepper I ate so many moons ago. Gracias Tia Victorina.


  • 3 bell peppers (your choice of color)
  • 1 batch Picadillo
  • 1 tablespoon olive oil
  • ½ cup crumbled queso fresco
  • Cilantro, for garnish (optional)


Preheat oven to 350 degrees F.

Make picadillo for stuffing the bell peppers.

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 parboil 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 comal (griddle) and place the peppers on their side on the comal, about 1 minute on each side, just long enough to sear the sides of each pepper.

Prepare a baking dish (about 10.5 inches by 7 inches) that will accommodate your 3 peppers. Spray the dish with cooking spray to keep the peppers from sticking to it. Pour about ¼ inch water into the dish.

Stuff each pepper with some picadillo and place in the baking dish. Cover with foil and crimp the edges onto the dish creating a seal. Bake for about 25 to 30 minutes.

Remove from the oven and let rest for about 5 minutes. Plate 1 pepper per plate, top with crumbled queso fresco, and garnish with cilantro. For a complete meal, serve with Cilantro Lime Rice or Black Bean Salad.