Picadillo Stuffed Pepper | Culture Kitchen
- Recipe Yield: 6
Source: Powerhouse Productions / Powerhouse Productions
Recipe Courtesy of Bren Herrera
Ingredients
- 4 large red bell peppers
- 1 lb ground beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tomato, diced
- 1⁄4 cup green olives, sliced
- 1⁄4 cup raisins
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
- Cooked white rice, for serving
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the red peppers and remove the seeds and membranes. Set aside.
- In a large skillet, heat the olive oil over medium heat. Add the onions and garlic and cook until softened, about 3-4 minutes.
- Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks.
- Stir in the diced tomato, tomato paste, green olives, raisins, cumin, oregano, salt, and pepper. Cook for another 5 minutes, stirring occasionally.
- Stuff each red pepper with the picadillo mixture, packing it in tightly.
- Place the stuffed peppers in a baking dish and cover with foil. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
- Serve the stuffed peppers hot with cooked white rice on the side or on its own.