Braised Beef Picadillo with Roasted Poblano Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty Mexican-inspired beef stew slow-cooked with smoky roasted poblano peppers, tomatoes, and traditional spices for Cinco de Mayo. This mexican-inspired cinco de mayo ready in about 65 minutes pairs ground beef, medium poblano peppers, medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 45 min Serves 4 Mexican cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your oven to 450°F. Place 2 medium poblano peppers on a baking sheet and roast for 15 minutes, turning halfway, until the skins are charred and blistered. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off skins, remove seeds, and dice the peppers.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 medium diced onion and sauté for 4 minutes until translucent. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Add 1 lb ground beef to the skillet and cook for 6-7 minutes, breaking it up with a spoon, until browned and cooked through.
  4. Step 4: Stir in the diced roasted poblano peppers, 14 oz canned diced tomatoes, 2 tbsp tomato paste, 1 tsp cumin powder, and 1 tsp smoked paprika. Cook for 3 minutes to combine flavors.
  5. Step 5: Pour in 1 cup beef broth, add 1/4 cup sliced green olives and 2 tbsp raisins. Season with 1 tsp salt and 1/2 tsp black pepper. Reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally until sauce thickens and flavors meld.
  6. Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve warm with rice or tortillas.

Equipment for this recipe

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Frequently asked questions

How long does Braised Beef Picadillo with Roasted Poblano Peppers take to make?

Total time is about 65 minutes (20 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Braised Beef Picadillo with Roasted Poblano Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground beef from drying out.

Can I substitute ingredients in Braised Beef Picadillo with Roasted Poblano Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Braised Beef Picadillo with Roasted Poblano Peppers for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Braised Beef Picadillo with Roasted Poblano Peppers?

Mexican cinco de mayo like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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