Bell peppers are filled with a Cuban picadillo stuffing of rice, ground beef, tomatoes, raisins and Spanish olives.
15m
PREP TIME
45m
COOK TIME
212
CALORIES
13
INGREDIENTS
Servings: 6
Ingredients
- 3 medium bell peppers, halved lengthwise, stem and seeds removed
- 1/2 pound ground beef
- 1 small onion, chopped
- 1 teaspoon McCormick Gourmet™ Organic Onion Powder
- 1 teaspoon McCormick Gourmet™ Organic Ground Cumin
- 1 teaspoon McCormick Gourmet™ Organic Garlic Powder
- 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
INSTRUCTIONS
- 1 Bring large saucepan of water to boil. Add bell pepper halves; cook 5 minutes on medium heat or until tender. Pat dry with paper towels. Arrange bell pepper halves, cut-sides up, in 13x9-inch baking dish
- 2 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
- 3 Bake 20 minutes or until bell peppers are tender
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