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Savory Mexican Picadillo Stuffed Bell Peppers

mexican picadillo stuffed bell peppers - featured image
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A quick and easy recipe featuring roasted bell peppers stuffed with a flavorful Mexican picadillo filling made from ground meat, spices, and a touch of sweetness. Perfect for busy weeknights or family meals.

Ingredients

Scale
  • 4 large bell peppers (red, yellow, or orange)
  • 1 lb ground beef or ground turkey (85% lean)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup crushed tomatoes or tomato sauce
  • 2 tablespoons tomato paste
  • 1/2 cup green peas (frozen or fresh)
  • 1/4 cup raisins
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh orange juice
  • 2 tablespoons chopped fresh cilantro (optional)
  • 1/2 cup shredded Monterey Jack or cheddar cheese (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Cut tops off bell peppers and remove seeds and membranes. Lightly brush inside and outside with olive oil. Place upright in a baking dish and roast for 15 minutes until slightly softened but still firm.
  2. While peppers roast, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sauté chopped onion for 3-4 minutes until translucent.
  3. Add minced garlic and cook for 30 seconds without burning.
  4. Add ground beef or turkey, breaking it up with a spatula. Cook until browned, about 6-8 minutes. Drain excess fat if necessary, leaving a little for flavor.
  5. Stir in cumin, cinnamon, smoked paprika, salt, and pepper. Mix well to coat meat evenly.
  6. Add crushed tomatoes, tomato paste, and orange juice. Stir and simmer gently for 10 minutes until sauce thickens and flavors meld.
  7. Stir in green peas and raisins, cooking for another 3 minutes.
  8. Remove baking dish from oven. Spoon picadillo filling into each roasted bell pepper, filling generously but not overflowing.
  9. If using cheese, sprinkle shredded Monterey Jack or cheddar on top of each stuffed pepper. Return to oven and bake for 10-12 minutes until cheese melts and bubbles.
  10. Garnish with chopped fresh cilantro before serving.

Notes

Roasting the peppers before stuffing prevents sogginess and keeps them tender but intact. Cover the baking dish loosely with foil during baking for softer peppers. Brown the meat well for deep flavor. Simmer the sauce gently to thicken and develop flavor. Adjust seasoning at the end and add a pinch of cayenne for heat if desired. Leftovers taste even better the next day. Freeze individually wrapped for up to 3 months.

Nutrition

Keywords: Mexican, stuffed bell peppers, picadillo, ground beef, ground turkey, easy dinner, weeknight meal, savory, quick recipe

Find it online: https://islatable.com/savory-mexican-picadillo-stuffed-bell-peppers-recipe-easy-and-delicious/