While watching The Kitchen on Food Network Sunday morning, I came across a simple, delicious, and healthy stuffed pepper recipe- Picadillo Stuffed Peppers . I consider Florida my home away from home, since I’ve spent time there almost every year since I was born, so I’m a sucker for Cuban food. Picadillo in particular is one of my favorites. I love the green olive flavor with the ground beef.
Since I spent Sunday prepping for the week, I made sure to buy all the ingredients for this yummy meal to make Monday night. It was the perfect weeknight meal. Only took about 20 minutes to get it in the oven!
After finely chopping an onion and 2 medium carrots, I browned a pound of 93% lean ground beef. Then I threw in the carrots, onions, and a cup of diced green olives with pimentos. I let this simmer for a few minutes. I then added a can of petite diced tomatoes, and seasoned with salt and pepper.
I halved a red pepper to prep it for stuffing! Then I filled each pepper half with a good amount of meat filling. I baked it for 20 minutes at 400 degrees until the pepper was tender.
After mixing part-skim mozzarella and some gluten free breadcrumbs, I topped each pepper half and broiled for 5 minutes until cheese was bubbly and the breadcrumbs were golden brown.
They turned out really well! We served them with quinoa on the side. There was plenty of leftover filling! I plan on topping the extra quinoa with some meat for a quick meal later this week.
Quick Picadillo Stuffed Peppers
- bell peppers, cut in half lengthwize
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1/2 finely chopped onion
- 1/2 cup finely chopped carrots
- 1 cup diced green olives with pimentos
- 1 14 oz can crushed or petite diced tomatoes (whichever you have on hand)
- salt and pepper to taste
- 1/2 shredded part-skim mozzarella
- 1/4 cup gluten free breadcrumbs (Panko style preferable)
- Cooked quinoa to serve on the side *optional
- Preheat oven to 400 degrees.
- Cook beef with olive oil in a large skillet until browned.
- Add diced onion, carrot, and olives, and stir to combine.
- Add in tomatoes and season with salt and pepper to taste. Let mixture simmer for 10 minutes then turn off heat to cool slightly.
- Fill pepper halves with filling and cook for 20 minutes until peppers are tender.
- In a small bowl, combine mozzarella and bread crumbs.
- Top each pepper with the cheese mixture and broil for 5 minutes until golden brown.
- Serve with quinoa and a salad. Enjoy!
We are halfway to the weekend!
2 thoughts on “Picadillo Stuffed Peppers”
That looks phenomenal 😀
They turned out really well! I had some leftovers with quinoa the next day and it was even better.