Picadillo Stuffed Peppers Recipe
Picadillo stuffed peppers is a beef stuffed peppers recipe. Flavored with a medley of spices, the beef filling also has apples and raisins in it and almonds for a mildly sweet and nutty taste. Baked in the oven, they are best served warm and fresh as a side.
Ingredients
4 medium green or sweet red peppers
1 tablespoon water
1 pound lean ground beef
1/2 cup chopped onion
1 clove garlic, minced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/8 teaspoon ground cloves
1 can (11 ounces) Condensed Zesty Tomato Soup/Sauce
1 small apple, chopped
1/4 cup raisins
1/4 cup toasted sliced almonds
1 tablespoon vinegar
Directions
1. Cut thin slice from top of each pepper. Chop enough pepper tops to make 1/3 cup; set aside. Remove and discard inner membranes and seeds from peppers. Place pepper shells in 2-quart microwave-safe casserole; add water. Cover with lid; microwave on HIGH 5 minutes or until tender-crisp. Drain and set aside.
2. Crumble beef into same casserole; add onion, garlic, cinnamon, cumin, cloves and chopped pepper tops. Cover; microwave on HIGH 5 minutes or until beef is no longer pink, stirring once during cooking to break up meat. Spoon off fat.
3. Stir in soup, apple, raisins, almonds and vinegar. Divide mixture among peppers. Arrange in 2-quart micro wave-safe casserole. Cover; microwave on HIGH 5 minutes or until hot.
2. Crumble beef into same casserole; add onion, garlic, cinnamon, cumin, cloves and chopped pepper tops. Cover; microwave on HIGH 5 minutes or until beef is no longer pink, stirring once during cooking to break up meat. Spoon off fat.
3. Stir in soup, apple, raisins, almonds and vinegar. Divide mixture among peppers. Arrange in 2-quart micro wave-safe casserole. Cover; microwave on HIGH 5 minutes or until hot.
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