Pimientos Rellenos con Picadillo de Carne Deshebrada (Stuffed Bell Peppers with Shredded Brisket)
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Muy Bueno · by Yvette Marquez-Sharpnack | Muy Bueno★ 5.0 (1)

Pimientos Rellenos con Picadillo de Carne Deshebrada (Stuffed Bell Peppers with Shredded Brisket)

NUTRITION · PER SERVING432M COOK
CAL 29%·PRO 77%
CARBS 22G15% OF CAL
3G FIBER11G OTHER8G TOTAL SUGAR
FAT 37G58% OF CAL
13G SAT24G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted bell peppers stuffed with tender shredded brisket, potatoes, zucchini, and vegetables in green enchilada sauce. A homestyle Mexican dinner.

mainmexicanbeefdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 12
  • 3 pounds beef brisket or chuck roast
  • 3 bay leaves
  • 2 large or 4 small peeled cloves garlic
  • ½ teaspoon peppercorn medley grinder (ground)
  • ½ teaspoon whole peppercorn
  • 1 tablespoon salt
  • 1 teaspoon ground black pepper
  • 3 cups water
  • 1 tablespoon canola oil or shortening
  • 2 medium russet potatoes (peeled and diced)
  • 2 carrots (peeled and chopped)
  • 2 zucchini or Mexican squash (chopped)
  • 6 tomatillos (husks removed, rinsed, chopped)
  • 1 Roma tomato (chopped)
  • 1 small onion (chopped)
  • ½ cup Las Palmas diced green chiles
  • Cooked and shredded beef
  • 1 28-ounce can Las Palmas green enchilada sauce
  • ½ cup water
  • Salt to taste
  • 12 bell peppers (your choice of color)
  • 2 tablespoons olive oil
  • ½ cup crumbled queso fresco
  • Cilantro (for garnish (optional))
PREP
12M
SODIUM
1199MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.