Stuffed Bell Peppers Picadillo Recipes

PICADILLO STUFFED PEPPERS

Steps:

• Preheat the oven to 400 degrees F.
• For the picadillo: Heat the oil in a large heavy skillet over medium-high heat. Add the ground beef and cook until browned, about 7 minutes. Add the olives, carrots, onions, raisins and 1 teaspoon salt and mix well to combine. Add the crushed tomatoes, bring to a simmer and simmer until the flavors are incorporated, about 10 minutes. Adjust the seasoning to taste with salt and pepper. Turn off the heat and set aside.
• For the bell peppers: In a small bowl, stir together the mozzarella, panko and cilantro. Season with salt and pepper.
• Put the bell pepper halves cut-side up on a baking sheet and season each with a pinch of salt. Use a large spoon to divide the picadillo evenly among the peppers. Bake until the filling is hot in the center and the peppers are tender, about 20 minutes.
• Remove the peppers from the oven and turn the broiler to high. Sprinkle the peppers with the panko and cheese mixture and broil until golden brown, 5 to 10 minutes.

PICADILLO STUFFED BELL PEPPERS

Steps:

• Cut 1/4 off stem end of pepper and remove seeds.
• Stand pepper and tops in a microwave-safe baking dish.
• Add 1/2 cup water, Cover with vented plastic wrap and microwave on high 5 minutes or until peppers are crisp-tender.
• Stir 1 1/2 cups pasta sauce into water in dish.
• Meanwhile, saute beef, zucchini, and onions in a large nonstick skillet over medium-high heat for seven minutes or until beef is no longer pink and vegetables are almost tender.
• Stir in garlic, cinnamon, cumin, salt, and pepper and cook 1 minute.
• Remove from heat and stir in raisins, vinegar, sugar, and remaining sauce.
• Spoon meat into peppers and replace the tops.
• Cover tightly and refrigerate up to two days.
• Heat oven to 400.
• Uncover baking dish and brush the peppers with oil.
• Bake uncovered for 30 minutes until peppers are lightly charred.

STUFFED PIQUILLO PEPPERS

Steps:

• For the stuffed piquillo peppers: Pat the peppers with a paper towel to remove any excess brine. Trim the tops of the peppers.
• In a medium bowl, combine the goat cheese, manchego, chives, honey, lemon zest and juice, paprika, 2 tablespoons of the reserved piquillo brine and 1/2 teaspoon each salt and white pepper. Mix together with a rubber spatula until well combined and smooth.
• Put the mixture in a piping bag or a zip-close bag with a corner snipped off, and pipe it into the peppers, stopping 1/4 inch from the top. Refrigerate until 20 minutes before serving.
• For the herb vinaigrette: Bring the sherry vinegar, honey and 1/4 teaspoon salt to a boil in a small saucepan over medium-high heat. Stir a few times until the honey and salt have completely dissolved. Remove from the heat, add the golden raisins, and let cool completely, about 15 minutes. Stir in the chives, mint, parsley and 3 tablespoons of the reserved piquillo brine.
• To serve: Spread half of the vinaigrette over a serving plate and arrange the stuffed peppers on top. Spoon the remaining vinaigrette over the peppers. Garnish with the almonds and serve immediately.

STUFFED BELL PEPPERS PICADILLO

Steps:

• Heat broiler. Arrange peppers, cut side down in a shallow baking pan and coat with nonstick cooking spray.
• Broil 3 to 4 inches from heat source 10 minutes, turning once until lightly charred. Set oven temperature to 375°F.
• Meanwhile, heat a large nonstick skillet over medium heat. Add ground beef, chili powder and cinnamon. Cook, breaking up chunks of meat, until no longer pink. Drain off any fat. Add remaining ingredients; bring to a boil, reduce heat, cover and simmer 10 to 12 minutes until barley is tender. Spoon into pepper halves.
• Loosely cover with foil and bake 20 to 25 minutes until peppers are tender.