Picadillo Stuffed Peppers Recipes

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PICADILLO STUFFED BELL PEPPERS



Picadillo Stuffed Bell Peppers image

Make and share this Picadillo Stuffed Bell Peppers recipe from Food.com.

Provided by Mrsspeevs

Categories     One Dish Meal

Time 50m

Yield 6 pepper, 6 serving(s)

Number Of Ingredients 14

6 medium bell peppers, preferably red and yellow
26 ounces green and black olive pasta sauce
1 lb lean ground beef
2 small zucchini, scrubbed and diced
1/2 cup onion, chopped
1 teaspoon garlic, minced
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup raisins (optional)
1 tablespoon cider vinegar
1 tablespoon sugar
2 teaspoons olive oil

Steps:

  • Cut 1/4 off stem end of pepper and remove seeds.
  • Stand pepper and tops in a microwave-safe baking dish.
  • Add 1/2 cup water, Cover with vented plastic wrap and microwave on high 5 minutes or until peppers are crisp-tender.
  • Stir 1 1/2 cups pasta sauce into water in dish.
  • Meanwhile, saute beef, zucchini, and onions in a large nonstick skillet over medium-high heat for seven minutes or until beef is no longer pink and vegetables are almost tender.
  • Stir in garlic, cinnamon, cumin, salt, and pepper and cook 1 minute.
  • Remove from heat and stir in raisins, vinegar, sugar, and remaining sauce.
  • Spoon meat into peppers and replace the tops.
  • Cover tightly and refrigerate up to two days.
  • Heat oven to 400.
  • Uncover baking dish and brush the peppers with oil.
  • Bake uncovered for 30 minutes until peppers are lightly charred.

Nutrition Facts : Calories 192.9, Fat 9.4, SaturatedFat 3.4, Cholesterol 49.1, Sodium 252.2, Carbohydrate 10.8, Fiber 2.8, Sugar 6.2, Protein 16.8

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