| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 30 min |
| Yield: | 6 peppers |
Ingredients
- 2 tablespoons olive oil
- 12 ounces ground beef
- 1 cup green olives with pimientos, roughly chopped
- 1/2 cup finely diced carrots
- 1/2 cup finely diced onions
- 1/2 cup raisins
- Salt and freshly ground black pepper
- One 14-ounce can crushed tomatoes
- 1 1/2 cups shredded mozzarella cheese
- 3/4 cup panko breadcrumbs
- 1 tablespoon chopped fresh cilantro
- Salt and freshly ground black pepper
- 1 green bell pepper, halved lengthwise and seeded
- 1 orange bell pepper, halved lengthwise and seeded
- 1 red bell pepper, halved lengthwise and seeded
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 533 |
| Total Fat | 36 g |
| Saturated Fat | 16 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 5 g |
| Sugar | 14 g |
| Protein | 27 g |
| Cholesterol | 98 mg |
| Sodium | 955 mg |
Reviews
Really great flavor!!
Easy recipe and it was delicious! Will make it again!
I loved this. Yummo! I just wish the huge advertisement in the middle of the recipe when printed wasn’t on the page. It ruins the appearance, uses way too much ink and more paper.
I didn’t have bell peppers, so I used home grown poblanos instead. Excellent Piccadillo recipe, Miss Marcella! My husband said he loved it, and he doesn’t like olives or raisins. Lol! He wants me to make it again. Lol!
Tried this based on all the reviews and very glad that I did. This was wonderful and definitely plan to make it again. Got rave reviews from my husband and son.
Delicious! I parboiled the peppers and they were perfect. I used Italian sausage as that is what I had, I added cayenne pepper for a bit of heat, I did not use panko but the mozzarella with a bit of Parmesan, it made a nice topping. I also added the chopped tops of the peppers to the filling mix. Will definitely make again!
This was outstanding. So much better than what I grew up on. Next time will add a little parmesan cheese to the cheese mixture. I will definitely make this again
We really love these. I have a freezer full of ground venison, so I sub the venison for the ground beef. And these are a great way to use up the summer surplus of garden peppers. When I freeze peppers for future use, I half and blanch them, easy to fill and pop in the oven!
This recipe turned out great! I’ve made it three times in the past month. It’s now a family favorite.
Tasted amazing!