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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

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Picadillo Stuffed Peppers Recipe