PRE Grass Fed Picadillo Poblanos.

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Not all beef is created equal.

My friends at PRE sent me a box of their Grass Fed Beef to sample, and I have to say, I am really impressed.
I love the vacuum sealed packaging, the meat is staying fresher longer, and it made for a “mess-free” situation, pan to clean up.
This beef is 100% grass fed and pasture raised, with no antibiotics or added hormones making it nutritionally superior, higher in CLA’s and Omega-3’s, and leaner with less calories. Also, bonus for all my #whole30 friends, all of this beef is compliant! You don’t have to fear red meat, ok? It’s really good for you!

I’m usually pretty predictable when it comes to ground meat, I go with spaghetti sauce, tacos, or meatballs, but today I was feeling something different.
If you’ve been hanging out with me for a while now, you know that my cooking style is kind of like a chopped basket. I’m always scouring the fridge and pantry to find what random bits I can add to a recipe, what do I have to give something flair.

Today, I went with Picadillo. I packed it with veggies and a tiny hint of sweetness from some raisins. Let’s get into it, because it was really easy.

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PRE Picadillo stuffed Poblano Peppers.
5-6 Poblano Peppers, charred with skin & seeds removed.
1lb PRE Grass fed Ground Beef.
1 onion, diced.
1 bell pepper, diced.
1 tomato, diced.
2 cloves garlic, minced.
1/3 cup chopped cilantro.
1/3 cup green olives with brine.
1/3 cup raisins.
1/3 cup tomato puree.
2 tablespoons cumin.
2 bay leaves.
Salt & Pepper to taste.

Directions:
1. Preheat oven to 350. In a cast iron skillet, or dutch oven, sauté onion, bell pepper, tomato, garlic, & cilantro for 3-5 mins at medium, until soft and tender. Add ground beef and cook through.

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2. Sprinkle in salt, pepper, & cumin. Add all other ingredients & bring to a simmer.
Cook until meat mixture thickens, and all residual liquid is gone from the pan.
3. Fill Poblanos with meat mixture, and bake on a non-stick baking sheet for 10-15 mins, until everything is golden brown and heated through.
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4. Plate your peppers and top with a range of options, sour cream, dairy free ranch, cotija cheese, pico de Gallo, anything that sounds good!

– I served mine with Tessemae’s Whole 30 ranch, and a sprinkle of cotija cheese on top. I paired it with roasted sweet potatoes and fresh pico de Gallo.

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If you recreate this recipe, be sure to let me know, or tag me in your picture on Instagram, @aubreystrawb_rny

Thanks so much for hanging out,

-Aubrey
#thatswhatsheeats

PRO TIP:
Not sure how to char peppers? If you have a gas range (lucky you!!), you can put them directly on the burner, turning with tongs every few minutes. Once blackened on the outside, place them in a bowl, cover tightly with plastic wrap, and the steam will help separate the skin from the fleshy part of the pepper, making it easy to peel off.
BUT, if you’re like me, & have an electric coil stove (oh the joy), toss your peppers in a light amount of oil, and broil them on each side until blackened. Then, same technique, into a bowl, tightly cover with plastic wrap, and then in a few minutes you can peel the skin off easily. This works with any pepper, and I highly recommend broiling a huge batch during Hatch Chile Season, chopping them up, and freezing in portions to use in soups, tacos, sauces, etc all year.

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//All PRE beef provided to me from PRE Brands at zero cost in exchange for honest review. I only work with things I 100% love, just keepin’ it real with y’all. 

One Comment Add yours

  1. I can not wait to make these!! Thanks so much for sharing ❤

    Like

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