PICADILLO STUFFED BELL PEPPERS
Make and share this Picadillo Stuffed Bell Peppers recipe from Food.com.
Provided by Mrsspeevs
Categories One Dish Meal
Time 50m
Yield 6 pepper, 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 192.9, Fat 9.4, SaturatedFat 3.4, Cholesterol 49.1, Sodium 252.2, Carbohydrate 10.8, Fiber 2.8, Sugar 6.2, Protein 16.8
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