Picadillo-Stuffed Peppers Recipe

Name: Picadillo-Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large green bell peppers; 6 ounces ground round; 1 cup chopped onion; 2 garlic cloves, minced; 2 cups cooked brown rice (cooked without salt or fat); 1 (8-ounce) can no-salt-added tomato sauce; 1/4 cup currants or raisins; 1/4 cup sliced pimiento-stuffed green olives; 2 teaspoons chili powder; 1 teaspoon ground cumin; 1/4 teaspoon ground cinnamon

Servings: persons

4 large green bell peppers
6 ounces ground round
1 cup chopped onion
2 garlic cloves, minced
2 cups cooked brown rice (cooked without salt or fat)
1 (8-ounce) can no-salt-added tomato sauce
1/4 cup currants or raisins
1/4 cup sliced pimiento-stuffed green olives
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon

1
Cut tops off peppers, and remove seeds. Cook tops and bottoms of peppers in boiling water 5 minutes. Drain peppers; set aside.
2
Preheat oven to 350u00b0.
3
Cook ground round, onion, and garlic in a large nonstick skillet over medium heat until meat is browned, stirring until it crumbles; drain. Wipe drippings from skillet with a paper towel. Return meat mixture to skillet, and add rice and remaining 6 ingredients. Cook 3 minutes or until thoroughly heated, stirring occasionally.
4
Spoon meat mixture evenly into pepper shells, and replace tops; place stuffed shells in an 8-inch square baking dish. Add hot water to dish to a depth of 1 inch. Bake, uncovered, at 350u00b0 for 20 minutes.

472

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 4 large green bell peppers, 6 ounces ground round, 1 cup chopped onion, 2 garlic cloves, minced, and more.

Yes, Picadillo-Stuffed Peppers falls under the Soups & Stews 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.

Picadillo-Stuffed Peppers

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