Description
To understand why this meal is so thoroughly enjoyable, it helps to examine what makes each component special. A ground beef picadillo stuffed peppers creation is a fusion concept that combines a classic Latin American beef hash with the time-tested technique of baking vegetables filled with savory meats.
Ingredients
Scale
For the Peppers
- 4 large bell peppers
- 1 tbsp olive oil
- Salt and black pepper, to taste
For the Picadillo Filling
- 1 lb (450 g) ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 medium potato, peeled and diced small
- 1 cup diced tomatoes
- 2 tbsp tomato sauce or tomato paste
- ½ cup beef broth or water
- ¼ cup green olives, sliced
- 1 small carrot, diced (optional)
- 1 tsp ground cumin
- ½ tsp paprika
- ½ tsp dried oregano
- ¼ tsp chili powder (optional)
- Salt and black pepper, to taste
For Topping
- ½ cup shredded Monterey Jack, cheddar, or mozzarella cheese
- Fresh cilantro or parsley, for garnish
Instructions
- Prepare the peppers:
Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the peppers with olive oil and season with salt and pepper. - Cook the beef:
Heat a large skillet over medium-high heat. Add the ground beef and cook for 5–7 minutes, breaking it apart as it browns. Drain excess grease if necessary. - Add the aromatics:
Add the onion and garlic. Cook for 2–3 minutes, until softened and fragrant. - Make the picadillo:
Stir in the diced potato, tomatoes, tomato sauce, broth, olives, cumin, paprika, oregano, chili powder, salt, and pepper. Cover and simmer for 10–15 minutes, stirring occasionally, until the potatoes are tender and the mixture is thick. - Stuff the peppers:
Arrange the peppers upright in a baking dish. Spoon the picadillo mixture evenly into each pepper. - Bake:
Cover the dish loosely with foil and bake for 25 minutes. Remove the foil, sprinkle the tops with shredded cheese, and bake for another 10–15 minutes, until the peppers are tender and the cheese is melted and golden. - Garnish and serve:
Let the peppers rest for a few minutes, then garnish with fresh cilantro or parsley. Serve warm with rice, beans, or a simple salad.
Notes
For extra flavor, try adding raisins, green olives, or a sprinkle of fresh cilantro. Serve these stuffed peppers with rice, beans, or a fresh salad for a complete and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: ~430 kcal
Keywords: Picadillo stuffed bell peppers, Mexican picadillo stuffed peppers, beef picadillo peppers, stuffed peppers with picadillo