While your saved lists are no longer available, we promise it will be worth the wait!
Email Address is required.
Email Address is invalid.
Password is required.
Password must be at least 6 characters.
Your email and/or password aren't in our records. Please try again.
Oops! Something went wrong with signing in.
First Name is required.
First Name contains invalid symbols.
Your email is already in our system.
Hmm…that password was not recognized.
Oops! Something went wrong with registration.
Sorry! We can't find that email address.
Bell peppers are filled with a Cuban picadillo stuffing of rice, ground beef, tomatoes, raisins and Spanish olives.
3 medium bell peppers, halved lengthwise, stem and seeds removed
1/2 pound ground beef
1 small onion, chopped
1 tablespoon McCormick Gourmet™ Cuban Seasoning
1 large tomato, chopped
1/4 cup dry white wine
1 can (8 ounces) tomato sauce
1/4 cup toasted slivered almonds
1/4 cup raisins
2 tablespoons chopped pimiento-stuffed Spanish olives
1 cup cooked rice
Bring large saucepan of water to boil. Add bell pepper halves; cook 15 minutes on medium heat or until tender. Immediately remove bell peppers with slotted spoon to ice bath to stop cooking process. Pat dry with paper towels. Arrange bell pepper halves, cut-sides up, in 13x9-inch baking dish.
Meanwhile, preheat oven to 350°F. Brown ground beef in large skillet on medium-high heat. Drain fat. Add onion and Seasoning; cook and stir 4 minutes or until onion is tender. Stir in remaining ingredients except cooked rice. Cook and stir 5 minutes. Stir in rice. Spoon beef mixture evenly into bell pepper halves.
Bake 20 minutes or until bell peppers are tender.
(Amount per serving)
Wonderful flavor. Followed recipe exactly except added 1 Tbsp capers since I always use them in Cuban dishes.
Was this helpful?