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    Picadillo Stuffed Chillies

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    Picadillo Stuffed Chillies

    If you can't get poblano chillies, use long pimiento peppers, baby bell peppers or even dried ancho chillies, rehydrated.

    Serves: 6


    • For the batter and serving
    • 2 ripe pomegranates, seeds only
    • 1 x 142ml carton sour cream
    • Plain flour
    • 1 teaspoon salt
    • 4 medium eggs, separated
    • sunflower oil, for deep frying
    • For the picadillo
    • 6 poblano or 12 small mild chillies
    • 1 ½ tablespoons olive or sunflower oil
    • 1 onion, finely chopped
    • 2 cloves garlic, crushed
    • 1 teaspoon ground allspice
    • 1 teaspoon ground cinnamon
    • 500g minced pork
    • 1 tablespoon raisins
    • 3 tablespoons chopped almonds
    • a handful of fresh mint
    • 3 teaspoon dried oregano
    • Grating of nutmeg
    • Salt and freshly ground black pepper
    • 4 tomatoes, chopped
    • ½ tablespoon mild chilli sauce or a good shake of Tabasco


    1. Preheat the oven to 200°C/gas 6. Put the chillies in a roasting tin, rub with a drop of oil and roast for about 10 minutes or until just tender. Remove and leave to cool. Make a neat incision on one side of each chilli, then carefully deseed and derib.
    2. Heat the remaining oil and soften the onion and garlic. Stir in the allspice and cinnamon. Add the pork and lightly brown all over. Add the remaining picadillo ingredients and gently cook for about 10 minutes. Add a dash of water if the mix seems dry.
    3. When cool enough to handle, stuff the mix into the chillies. There may be some mix left over.
    4. When ready to serve, heat the oil for frying in a large, deep pan. Beat the egg whites with the salt until soft peaks form. In another bowl gently beat the yolks, then fold into the whites. Roll the stuffed chillies in flour then dip into the egg, scraping off any excess. Deep-fry in the oil until golden and puffed up. Eat with blobs of sour cream scattered with pomegranate seeds.

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