Picadillo Stuffed Bell Peppers Recipe

Name: Picadillo Stuffed Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium bell peppers, preferably red and yellow; 26 ounces green and black olive pasta sauce; 1 lb lean ground beef; 2 small zucchini, scrubbed and diced; 1/2 cup onion, chopped; 1 teaspoon garlic, minced; 1/2 teaspoon cinnamon; 1/2 teaspoon cumin; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/3 cup raisins (optional); 1 tablespoon cider vinegar; 1 tablespoon sugar; 2 teaspoons olive oil

Servings: persons

6 medium bell peppers, preferably red and yellow
26 ounces green and black olive pasta sauce
1 lb lean ground beef
2 small zucchini, scrubbed and diced
1/2 cup onion, chopped
1 teaspoon garlic, minced
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup raisins (optional)
1 tablespoon cider vinegar
1 tablespoon sugar
2 teaspoons olive oil

1
Cut 1/4 off stem end of pepper and remove seeds.
2
Stand pepper and tops in a microwave-safe baking dish.
3
Add 1/2 cup water, Cover with vented plastic wrap and microwave on high 5 minutes or until peppers are crisp-tender.
4
Stir 1 1/2 cups pasta sauce into water in dish.
5
Meanwhile, saute beef, zucchini, and onions in a large nonstick skillet over medium-high heat for seven minutes or until beef is no longer pink and vegetables are almost tender.
6
Stir in garlic, cinnamon, cumin, salt, and pepper and cook 1 minute.
7
Remove from heat and stir in raisins, vinegar, sugar, and remaining sauce.
8
Spoon meat into peppers and replace the tops.
9
Cover tightly and refrigerate up to two days.
10
Heat oven to 400.
11
Uncover baking dish and brush the peppers with oil.
12
Bake uncovered for 30 minutes until peppers are lightly charred.

1069

kcal

Calories

Fat

152

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 medium bell peppers, preferably red and yellow, 26 ounces green and black olive pasta sauce, 1 lb lean ground beef, 2 small zucchini, scrubbed and diced, and more.

Yes, Picadillo Stuffed Bell Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Picadillo Stuffed Bell Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions