Best Picadillo Stuffed Pepper Casserole Recipes

Picadillo Stuffed Peppers image

Provided by Marcela Valladolid

Time 1h15m

Yield 6 peppers

Number Of Ingredients 15

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

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 image

Provided by Mrsspeevs

Time 50m

Yield 6 pepper, 6 serving(s)

Number Of Ingredients 14

6 medium bell peppers, preferably red and yellow
26 ounces green and black olive pasta sauce
1 lb lean ground beef
2 small zucchini, scrubbed and diced
1/2 cup onion, chopped
1 teaspoon garlic, minced
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup raisins (optional)
1 tablespoon cider vinegar
1 tablespoon sugar
2 teaspoons olive oil

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.