Cuban Picadillo-Stuffed Bell Peppers
These vibrant bell peppers overflow with a rich, fragrant picadillo filling, creating a dish that delights the senses and warms the soul. The savory ground beef mingles with sweet tomatoes, aromatic garlic, and earthy cumin, while tender carrots and green olives add bursts of flavor and texture. Baked to perfection, the peppers develop a slight char, their natural sweetness caramelizing for a satisfying contrast to the savory picadillo. Garnished with fresh cilantro and served with creamy avocado, this recipe tells the story of Cuba's rich culinary heritage, where simple ingredients are transformed into something extraordinary. The unique blend of flavors, textures, and colors will leave you craving another bite of this unforgettable meal.
Ingredients
- •1 lb ground beef
- •1 medium onion, finely chopped
- •3 cloves garlic, minced
- •2 medium carrots, diced
- •1/2 cup tomato sauce
- •1/2 cup pimento-stuffed green olives, sliced
- •1 tsp ground cumin
- •1/2 tsp paprika
- •1/4 tsp cayenne pepper
- •4 large bell peppers, halved and deseeded
- •Optional: Fresh cilantro for garnish
- •Optional: 1 sliced avocado for serving
Dietary Info
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large skillet, cook ground beef over medium heat until browned, about 8 minutes. Drain fat.
- 3
Add onion, garlic, and carrots to the skillet. Cook until softened, about 5 minutes.
- 4
Stir in tomato sauce, olives, cumin, paprika, and cayenne pepper. Simmer for 10 minutes.
- 5
Fill bell pepper halves with the picadillo mixture and place in a baking dish.
- 6
Bake for 25-30 minutes, or until the peppers are tender and slightly charred.
- 7
Garnish with fresh cilantro and serve with sliced avocado, if desired.
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