Picadillo Stuffed Peppers
- Level: Easy
- Yield: 6 peppers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 533
- Total Fat
- 36
- Saturated Fat
- 16
- Carbohydrates
- 29
- Dietary Fiber
- 5
- Sugar
- 14
- Protein
- 27
- Cholesterol
- 98
- Sodium
- 955
- Total: 1 hr 15 min
- Active: 30 min
Ingredients
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
Directions
- 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.