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American Piccadilo Pepper Recipe

American Piccadilo Pepper Recipe

American Piccadilo Pepper Recipe

A mixture of sweetness and spice, with just enough heat to make you sweat.


-4 poblano peppers

-1 16.2 oz. Bag of MorningStar Farms Grillers crumble

-3 tablespoons of onion

½ cup chopped carrots

cup chopped white potatoes

-2 tablespoons of oil

- Half a cup of chopped zucchini

-2 boiled tomatoes without peel

-2 Mirasol, New Mexico or Guajillo peppers, diluted with hot water and seeds

-1 small piece of onion, about 1 tbsp.

Salt, cumin powder, chicken with tomatoes and pepper to taste

Cream and chopped coriander for garnish. my choice

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To prepare the chili:

Roast the hot pepper until the surface turns black. Wrap it in a paper towel or a piece of cloth and leave it for 15-30 minutes until it softens a little.

Remove the peel from the hot pepper using a napkin. When it is clean, make a cut from the stem and remove the seeds and veins with the help of a spoon. Sit aside.

For Piccadillo:

 Heat 1 tablespoon of oil in a frying pan. Add onions and cook until transparent.

 Add carrots, stir and cook for 2 minutes. Then add the potatoes and stir well.

Now add the contents of one bag of MorningStar Farms Grillers Crumbles, 16.2 oz, and stir well to mix. Cook for 2-3 minutes.

Finally add the zucchini and stir again. Season with salt and your favorite spices. I used pepper and 1 teaspoon of chicken broth with tomato powder. stir well. Cover the skillet and cook for another 5 minutes.

 Remove the saucepan from the heat and pour the picadillo into a bowl.

 Stuff the poblano peppers with picadillo and set aside while you prepare the sauce.

To prepare the sauce:

 Mix tomatoes with hot pepper and onions.

 Heat the other tablespoon of oil in the same pan you made, add the sauce you just mixed and two cups of water. Stir and cook until boiling. Season with salt and ground cumin.

 Put the hot peppers inside the pan with the sauce very carefully.

Pour the sauce over the chili, cover the pot, and cook for 5 minutes. After this time, turn off the heat and remove the pan.

 To serve, put hot pepper with sauce on a plate, garnish with sour cream and chopped coriander.

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