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.
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.
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