Picadillo Stuffed Peppers
A versatile recipe using Cuban Picadillo and left over rice
Servings: 4 people
Ingredients
- 4 Bell peppers
- 1 tbsp Olive oil
- 1 Small white onion, finely chopped
- 2 Cloves of garlic, minced
- 1 lb Lean ground beef
- 2 1.4 oz pkg Sazon Seasoning, such as Goya®
- 1 tbsp Ground Cumin
- 1 tsp Ground cinnamon
- 1 14 oz can Crushed tomatoes
- 1 cup Cooked Wild Blend Rice, or rice of your choice
- 10 Large pimento stuffed green olives, sliced
- ½ cup Raisins
- 1 tbsp Capers (optional)
- Parsley or cilantro for garnish
Instructions
- Slice the tops off the peppers and gut the insides. To speed up this meal, microwave the peppers for 5-7 minutes so they start to soften a bit. If you don't have a microwave on board, just pop them into your galley oven while you make the meat filling.
- Mince the garlic and finely chop the onions. In a large fry pan, heat the olive oil. Fry the ground beef with the garlic and onions until brown.
- Add the Sazon seasoning, cumin and cinnamon.
- Add the can of crushed tomatoes and simmer on low for 8-10 minutes. Add the olives, raisins and capers and simmer for an additional 5 minutes.
- Fold the rice into the ground beef mixture and warm through. Stuff the peppers with the Picadillo and place into a baking dish. Bake for 20 minutes until heated through.
- Serve hot or warm. These can be refrigerated or frozen for future use.
Notes
