Cuban Picadillo ~ Stuffed Bell Peppers

Recipe Author : David Taylor

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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Prep Time 20

Cook Time 40

Total Time 1

Course Main Course

Cuisine Cuban

Servings 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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