You are here

Picadillo Stuffed Peppers

American.foodie's picture
Picadillo stuffed peppers is a beef stuffed peppers recipe. Flavored with a medley of spices, the beef filling also has apples and raisins in it and almonds for a mildly sweet and nutty taste. Baked in the oven, they are best served warm and fresh as a side.
  Green peppers/Sweet red peppers 4 Medium
  Water 1 Tablespoon
  Lean ground beef 1 Pound
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Ground cinnamon 1⁄2 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Ground cloves 1⁄8 Teaspoon
  Condensed zesty tomato soup/Sauce 11 Ounce (1 Can)
  Apple 1 Small, chopped
  Raisins 1⁄4 Cup (4 tbs)
  Toasted sliced almonds 1⁄4 Cup (4 tbs)
  Vinegar 1 Tablespoon

1. Cut thin slice from top of each pepper. Chop enough pepper tops to make 1/3 cup; set aside. Remove and discard inner membranes and seeds from peppers. Place pepper shells in 2-quart microwave-safe casserole; add water. Cover with lid; microwave on HIGH 5 minutes or until tender-crisp. Drain and set aside.
2. Crumble beef into same casserole; add onion, garlic, cinnamon, cumin, cloves and chopped pepper tops. Cover; microwave on HIGH 5 minutes or until beef is no longer pink, stirring once during cooking to break up meat. Spoon off fat.
3. Stir in soup, apple, raisins, almonds and vinegar. Divide mixture among peppers. Arrange in 2-quart micro wave-safe casserole. Cover; microwave on HIGH 5 minutes or until hot.

Recipe Summary

Difficulty Level: 
Side Dish

Rate It

Your rating: None
Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1437 Calories from Fat 476

% Daily Value*

Total Fat 53 g81.4%

Saturated Fat 15.5 g77.4%

Trans Fat 0 g

Cholesterol 260 mg86.7%

Sodium 1407.3 mg58.6%

Total Carbohydrates 136 g45.5%

Dietary Fiber 22.3 g89.3%

Sugars 80.5 g

Protein 110 g220.5%

Vitamin A 66.2% Vitamin C 847.4%

Calcium 21.9% Iron 77.2%

*Based on a 2000 Calorie diet

Picadillo Stuffed Peppers Recipe