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Picadillo Stuffed Peppers

Microwaverina's picture
Ingredients
  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 1⁄2 Teaspoon
  Canned condensed zesty tomato soup/Canned condensed zesty tomato 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
Directions

1. Cut thin slice from top of each pepper. Chop enough pepper tops to make 1/2 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 microwave-safe casserole. Cover; microwave on high 5 minutes or until hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Cuban
Course: 
Side Dish
Method: 
Microwaving
Ingredient: 
Pepper

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