Picadillo Stuffed Bell Peppers
Elevate your dinner table with these vibrant and flavorful Picadillo Stuffed Bell Peppers, a fusion of bold spices and hearty ingredients. This recipe combines tender bell peppers with a savory filling of seasoned ground beef, diced tomatoes, sweet raisins, and briny green olives, enhanced by warming notes of cumin, smoked paprika, and cinnamon. Whether you opt to stir in fluffy white rice for extra heartiness or crown them with melted cheese for a decadent touch, these stuffed peppers are baked to perfection in under an hour, making them a family-friendly favorite. Perfect as a nutritious weeknight dinner or an eye-catching dish for entertaining, these Picadillo Stuffed Bell Peppers are a celebration of comforting flavors inspired by Latin cuisine.
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Recipe Information
Ingredients
- 6 whole bell peppers
- 1 pound ground beef
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 cloves, minced garlic
- 2 tablespoons tomato paste
- 14.5 ounces (1 standard can) diced tomatoes
- 0.33 cup, sliced green olives
- 0.25 cup raisins
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.25 teaspoon cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup white rice (optional, cooked)
- 1 cup shredded cheese (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Lightly oil the outside of each pepper, and place them cut-side up in a baking dish.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until soft, about 3-4 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the ground beef to the skillet and cook, breaking it apart with a wooden spoon, until browned and fully cooked, about 6-7 minutes. Drain any excess fat if necessary.
Stir in the tomato paste, diced tomatoes (with juices), green olives, raisins, cumin, smoked paprika, cinnamon, salt, and black pepper. Let the mixture simmer for about 10 minutes, stirring occasionally.
If using, stir in the cooked white rice to combine evenly with the filling. Adjust seasoning if needed.
Fill each prepared bell pepper generously with the picadillo mixture. If desired, top with shredded cheese.
Bake the stuffed peppers in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese (if used) is melted and bubbly.
Remove from the oven and let cool slightly before serving. Enjoy!
Nutrition Facts
Calories |
630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 708 mg | 31% | |
| Total Carbohydrate | 69.8 g | 25% | |
| Dietary Fiber | 15.0 g | 53% | |
| Total Sugars | 39.9 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 302 mg | 23% | |
| Iron | 6.2 mg | 35% | |
| Potassium | 2856 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
