Picadillo Stuffed Peppers

PicadilloPeppers 109

I decided to make some hearty stuffed peppers the other night, and while I was figuring out the ingredients I wanted to include, I realized I was getting very close to something like a Cuban Picadillo. I was first introduced to the wonderfully delicious flavors of that dish, during the Whole Life Challenge. One of my CrossFit friends made it for a BBQ and I was totally hooked. This isn’t exactly the same, but includes a lot of the same flavors, so it’s basically a variation. The recipe here will fill 6 peppers, so if you are making more or less, you can kinda gauge the amounts – but leftover filling is never a problem.

For the filling you will need:

  • 1/4 cup Raisins
  • 1 can Trader Joe’s pitted Green olives (They come whole, so you will have to slice them)
  • 1 lb grass-fed ground Beef
  • 1 container baby bella Mushrooms [chopped]
  • 1 Red Onion [chopped]
  • 4 cloves Garlic [chopped]
  • 1 12 oz can Tomato paste
  • 2 sprigs mint [ripped into small/medium pieces]
  • Cumin, cayenne, pepper, oregano

To prep, wash the peppers, cut off the tops and remove the seeds,. Then, you can arrange them in a glass pan. I used aluminum foil to stabilize them since there was extra room and I didn’t want them rolling around. Set aside.

PicadilloPeppers 112Next, chop all the vegetables and add to a bowl. Drain and slice the olives, throw in the raisins, and set aside.

In a skillet, over med-high heat, add two tablespoons duck fat (or tallow) and begin to brown the beef. Once it is about halfway there, add the vegetables and stir. Cover while you open the can of tomato paste. Stir the vegetables a little more, and let cook a minute. Add the tomato paste and continue to stir until its mostly combined. Cover and let cook a little longer. Add two sprigs mint (leaves ripped up) and a moderately medium/light amount of the other spices. Stir to mix in. It should be a sort of thick, yummy, paste like consistency.PicadilloPeppers 111

Spoon into the peppers and place into an oven preheated to 350 degrees. Bake 50-60 minutes until the peppers are tender and the filling has browned a little.

PicadilloPeppers 107I seriously think the best part of meals like this, and deliberately making a few extra, is the amount of leftovers I had. Lunch! Dinner!

PicadilloPeppers 108

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