The core of this dish lies in the delectable and easily prepared stuffed peppers. You can opt for traditional poblano peppers, or for added convenience, use green bell peppers as your canvas. These peppers are swiftly filled with a savory mixture of ground meat, gently simmered in a rich blend of tomato puree and fragrant broth. To elevate it to the level of a Mexican picadillo, introduce a delightful combination of stone fruits, with the option to include plantains for a touch of sweetness, and add another layer of complexity by incorporating golden raisins and a different dried fruit, such as succulent pineapple or fragrant apricot.