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–+ servings

Cuban Picadillo ~ Stuffed Bell Peppers

Recipe Author : Mike Gonzalez
These Cuban Picadillo-Stuffed Bell Peppers take the hearty, savory goodness of traditional Cuban picadillo and serve it up in a colorful, edible vessel. Bursting with seasoned ground beef, olives, and raisins, each pepper is a flavor-packed meal on its own. Topped with melted cheese and baked to perfection, this dish combines the comfort of a home-cooked meal with vibrant Cuban flair.

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Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Cuban
Servings 4 servings
Calories 250 kcal

Equipment

  • 1 large skillet
  • 1 Cutting Board
  • 1 Knife
  • 1 Large spoon
  • 1 Baking Dish
  • Aluminum Foil
  • Measuring spoons and cups
  • 1 Mixing Bowl

Ingredients
  

For the Picadillo Filling:

  • 1 lb ground beef (85% lean)
  • 1 small onion finely diced
  • 3 cloves garlic minced
  • 1 small green bell pepper diced
  • 8 oz tomato sauce
  • ¼ cup green olives sliced
  • 2 tbsp raisins
  • 1 tsp ground cumin
  • ½ tsp ground cinnamon (optional, for warmth)
  • ¼ tsp smoked paprika
  • ½ tsp ground oregano
  • 1 bay leaf
  • salt to taste
  • black pepper to taste
  • 2 tbsp olive oil
  • 2 tbsp white wine (optional, for deglazing)

For the Stuffed Peppers:

  • 4 large bell peppers (any color), tops cut off and seeds removed
  • ½ cup shredded mozzarella or Monterey Jack cheese (optional for topping)
  • Fresh cilantro or parsley, for garnish (optional)

Instructions
 

Prepare the Peppers:

  • Preheat your oven to 375°F (190°C).
  • Slice the tops off the 4 large bell peppers and remove the seeds and membranes. Set aside.
  • Bring a large pot of salted water to a boil and blanch the peppers for 3 minutes to soften them slightly. Remove and drain upside down on a paper towel.

Make the Picadillo Filling:

  • In a large skillet, heat 2 tbsp olive oil over medium heat. Add the 1 small onion and cook until softened, about 3 minutes.
  • Add the 3 cloves garlic and 1 small green bell pepper, and cook for an additional 2 minutes.
  • Add the 1 lb ground beef to the skillet, breaking it up with a spoon. Cook until browned and fully cooked through, about 8 minutes.
  • Stir in the 8 oz tomato sauce, ¼ cup green olives, 2 tbsp raisins, 1 tsp ground cumin, ½ tsp ground cinnamon (if using), ¼ tsp smoked paprika, ½ tsp ground oregano, 1 bay leaf, and a pinch of salt and black pepper. If using 2 tbsp white wine, add it now to deglaze the pan.
  • Reduce heat to low and let the mixture simmer for 10 minutes, allowing the flavors to meld. Remove the bay leaf and discard.

Assemble and Bake:

  • Place the blanched peppers upright in a baking dish.
  • Spoon the picadillo filling into each pepper, packing it in gently. If desired, top with ½ cup shredded mozzarella.
  • Cover the baking dish with aluminum foil and bake for 25 minutes.
  • Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted and bubbly.
  • Garnish with Fresh cilantro or parsley, if desired, and serve hot.

Notes

Make it a Meal: Serve these stuffed peppers with a side of fluffy white rice or a simple green salad.
Customize It: Swap the ground beef for ground turkey or even a plant-based meat alternative for a lighter or vegetarian option.
Prep Ahead: The picadillo filling can be made ahead of time and stored in the refrigerator for up to 2 days. Just assemble and bake when ready to serve.

Nutrition

Calories: 250kcalCarbohydrates: 22gProtein: 28gFat: 28gSaturated Fat: 10gSodium: 950mgFiber: 5gSugar: 9g
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