Picadillo Stuffed Peppers

Total Time:
1 hr 15 min
20 min
55 min

6 peppers

  • Picadillo:
  • 2 tablespoons olive oil
  • 12 ounces ground beef
  • 1 cup green olives with pimientos, roughly chopped
  • 1/2 cup finely diced carrots
  • 1/2 cup finely diced onions
  • 1/2 cup raisins
  • Salt and freshly ground black pepper
  • One 14-ounce can crushed tomatoes
  • Bell Peppers:
  • 1 1/2 cups shredded mozzarella cheese
  • 3/4 cup panko breadcrumbs
  • 1 tablespoon chopped fresh cilantro
  • Salt and freshly ground black pepper
  • 1 green bell pepper, halved lengthwise and seeded
  • 1 orange bell pepper, halved lengthwise and seeded
  • 1 red bell pepper, halved lengthwise and seeded
Watch how to make this recipe.
  • Preheat the oven to 400 degrees F.

  • For the picadillo: Heat the oil in a large heavy skillet over medium-high heat. Add the ground beef and cook until browned, about 7 minutes. Add the olives, carrots, onions, raisins and 1 teaspoon salt and mix well to combine. Add the crushed tomatoes, bring to a simmer and simmer until the flavors are incorporated, about 10 minutes. Adjust the seasoning to taste with salt and pepper. Turn off the heat and set aside.

  • For the bell peppers: In a small bowl, stir together the mozzarella, panko and cilantro. Season with salt and pepper.

  • Put the bell pepper halves cut-side up on a baking sheet and season each with a pinch of salt. Use a large spoon to divide the picadillo evenly among the peppers. Bake until the filling is hot in the center and the peppers are tender, about 20 minutes.

  • Remove the peppers from the oven and turn the broiler to high. Sprinkle the peppers with the panko and cheese mixture and broil until golden brown, 5 to 10 minutes.

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