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Picadillo Stuffed Peppers

Microwaverina's picture
  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

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: 
Side Dish

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1443 Calories from Fat 480

% Daily Value*

Total Fat 53 g82%

Saturated Fat 15.6 g77.9%

Trans Fat 0 g

Cholesterol 260 mg86.7%

Sodium 1411.8 mg58.8%

Total Carbohydrates 138 g45.8%

Dietary Fiber 23 g91.8%

Sugars 80.5 g

Protein 110 g220.7%

Vitamin A 66.4% Vitamin C 849.9%

Calcium 23.1% Iron 78.1%

*Based on a 2000 Calorie diet

Picadillo Stuffed Peppers Recipe