Picadillo Stuffed Peppers
Serves: 6
Hal Herzog
1 January 1970
Based on User reviews:
67
Spice
51
Sweetness
49
Sourness
29
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 tbsps
Olive Oil340 g
Ground Beef1 cup
Carrot (finely diced)1 cup
Onion (finely diced)1 cup
Raisin1
Salt1.5 cups
Shredded Mozzarella Cheese1 tbsp
Cilantro (chopped fresh)Directions:
1
Watch how to make this recipe
2
Preheat the oven to 400 degrees F
3
For the picadillo: Heat the oil in a large heavy skillet over medium-high heat
4
Add the ground beef and cook until browned, about 7 minutes
5
Add the olives, carrots, onions, raisins and 1 teaspoon salt and mix well to combine
6
Add the crushed tomatoes, bring to a simmer and simmer until the flavors are incorporated, about 10 minutes
7
Adjust the seasoning to taste with salt and pepper
8
Turn off the heat and set aside
9
For the bell peppers: In a small bowl, stir together the mozzarella, panko and cilantro
10
Season with salt and pepper
11
Put the bell pepper halves cut-side up on a baking sheet and season each with a pinch of salt
12
Use a large spoon to divide the picadillo evenly among the peppers
13
Bake until the filling is hot in the center and the peppers are tender, about 20 minutes
14
Remove the peppers from the oven and turn the broiler to high
15
Sprinkle the peppers with the panko and cheese mixture and broil until golden brown, 5 to 10 minutes