Cuban Style Picadillo-Stuffed Red Bell Peppers
Description
Make stuffed bell peppers with a Cuban style twist for a delicious change. Stuff them with a traditional Cuban picadillo mixture of ground beef, sweet onion, raisins, tomatoes and wonderful seasonings. It's an affordable meal that is also quick and easy,
Ingredients
3 colorful bell peppers, your choice of red, orange and/or yellow
1 T. extra-virgin olive oil
1/2 sweet onion, diced
1 lb. ground beef
16 oz. can tomato, diced
1/2 c. raisins
4 cloves garlic, finely chopped
1 t. dried oregano
1 pkg. sazón seasoning mix with saffron
1-2 bay leaves
1/2 t. salt
black pepper, to taste
8 oz. can tomato sauce
1/2 c. dry white wine
Directions
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Preheat oven to 375 degrees.
Wash bell peppers; cut each in half, across, leaving the stems on one of the halves of each pepper; discard seeds and membranes.
Chop up just one of the halves (without the stem) for the picadillo mixture, reserving the rest to fill.
In a large skillet, heat oil over low to medium heat; cook onions until translucent; add chopped bell pepper; sauté. Add beef; brown; discard any excess fat, if necessary. Add diced tomatoes, raisins, garlic, and seasonings; mix well.
When moisture begins to cook out, add tomato sauce and wine; scrape bits of flavor off the bottom of the pan. Add water, only if necessary; simmer10 minutes.
Line bell pepper halves in baking dish; gently fill each with picadillo mixture.
Add 1/4 c. water to baking dish; bake 30-40 minutes or until peppers are tender.
Serve.
4 servings.