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Mexico · Food

Chiles Rellenos de Picadillo

60 min
460 kcal
4 servings

By eatmundo · August 3, 2026

Chiles Rellenos de Picadillo🇲🇽AI-generated image

Same ingredients, elsewhere in the world

10 matches

Dishes from other countries' kitchens, made from the same core ingredients as Chiles Rellenos de Picadillo. The percentage is the share of ingredients the two recipes have in common.

Same technique: Stuffed vegetable39 recipes from 13 countriesSee all 10 matches

Roasted poblano peppers stuffed with a savory-sweet beef picadillo. This iconic dish balances the smoky heat of the pepper with a rich, spiced meat filling.

According to eatmundo's ingredient comparison, the closest dish to Chiles Rellenos de Picadillo from another cuisine is Yatimak Bademjan (Iran): the two share 55% of their ingredients.

Ingredients

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Adapt this recipe:
4 servings

How to Make It

  • 1

    Roast the 6 poblano peppers over an open flame until the skins are blackened, about 8 minutes.

  • 2

    Place peppers in a bowl, cover with a towel for 15 minutes to steam, then peel off the charred skin.

  • 3

    Make a vertical slit in each pepper and carefully remove the seeds, keeping the stems intact.

  • 4

    Heat 30ml oil in a large skillet and sauté the finely chopped onion and garlic until translucent, about 5 minutes.

  • 5

    Add the 500g beef to the skillet, cooking over medium-high heat until browned, about 10 minutes.

  • 6

    Stir in the diced tomatoes, 50g raisins, and 5g salt, simmering for 15 minutes until the liquid reduces.

  • 7

    Gently spoon the beef mixture into each poblano pepper, ensuring they are well-stuffed but not bursting.

  • 8

    Serve warm immediately; ensure the peppers are handled gently so they do not tear.

Frequently Asked Questions

What is Chiles Rellenos de Picadillo?

Chiles Rellenos de Picadillo is a Mexican dish consisting of roasted poblano peppers stuffed with a savory-sweet mixture of ground beef, onions, garlic, tomatoes, and raisins. It is typically served as a main course during lunch or dinner.

Should I remove all the seeds?

Removing most seeds reduces the heat, but leaving a few is common for those who enjoy the spice.

Can I substitute the raisins?

You can use currants, or omit them, though they provide the traditional sweet-savory contrast.

Do I need to bread the peppers?

While some versions are battered and fried, this authentic home-style version is lighter without batter.

How do I peel the peppers easily?

Steaming them in a covered bowl is essential; the moisture helps the charred skin slide right off.

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