We support you, just not your browser.

Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.

Español
  • Facebook
    0
  • Pinterest
    0
  • Save
    0
  • WhatsApp
  • Print
    207
  • Email
    0

Cuban Picadillo-Stuffed Red Bell Peppers

  • Prep 15 min
  • Total 45 min
  • Ingredients 14
  • Servings 5
  • Facebook
    0
  • Pinterest
    0
  • Save
    0
  • WhatsApp
  • Print
    207
  • Email
    0

Ingredients

3
red bell peppers
1
tablespoon extra-virgin olive oil
1/2
sweet onion, diced
1
lb ground beef
16
oz can tomato, diced
1/2
cup raisins
4
cloves garlic, finely chopped
1
teaspoon dried oregano
1
package sazón seasoning mix with saffron
1-2 bay leaves
1/2
teaspoon salt
Pepper, to taste
8
oz can tomato sauce
1/2
cup dry white wine

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
375.4
% Daily Value
Total Fat
21.6g
33%
Saturated Fat
7.4g
37%
Cholesterol
64.4mg
22%
Sodium
620.4mg
26%
Total Carbohydrate
25.9g
9%
Dietary Fiber
5.0g
20%
Sugars
17.4g
Protein
18.5g
% Daily Value*:
Vitamin C
181.10%
181%
Calcium
9.10%
9%
Iron
21.90%
22%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

Powered By Edamam

Expert Tips

Use extra picadillo to top rice with a side of plantains!

Other bell peppers work great too.

Directions

  • 1 Preheat oven to 375ºF.
  • 2 Cut bell peppers in half and deseed, leaving stems for an authentic presentation. Chop one half for the picadillo mixture, reserving the rest for filling.
  • 3 In a large pan, heat the oil over low to medium heat and cook onions until translucent. Add chopped bell pepper and continue to sauté. Add beef and brown, draining excessive fat if necessary. Add diced tomatoes, raisins, garlic, and seasonings, mixing well to incorporate all the flavors.
  • 4 Once moisture begins to cook out, add tomato sauce and wine, scraping bits of flavor off the bottom of the pan. Add water, only if necessary, and let simmer for 10 minutes.
  • 5 Line bell pepper halves in baking dish and gently fill each one with picadillo mixture.
  • 6 Add 1/4 cup of water to baking dish and cook for 30-40 minutes or until peppers are tender.
  • 7 Serve and enjoy!

Red bell peppers are a staple in many Latin American recipes. In this recipe, I decided to stuff my bell peppers with a traditional Cuban picadillo mixture. I grew up enjoying Cuban picadillo: it’s easy, quick, and affordable to feed a large family.

Rate and Comment

Vanessa Bell Vanessa Bell
September 10, 2015

Red bell peppers are a staple in many Latin American recipes. In this recipe, I decided to stuff my bell peppers with a traditional Cuban picadillo mixture. I grew up enjoying Cuban picadillo: it’s easy, quick, and affordable to feed a large family.