Picadillo Stuffed Pepper Casserole
Green peppers are stuffed with a sweet and savory filling of ground beef seasoned with garlic, cumin, cinnamon, raisins, almonds, tomatoes and Pace® Picante Sauce, baked until tender and topped with shredded Cheddar cheese to make a flavorful Latin-American dish.
Ingredients
1 pound ground beef
0.125 teaspoon garlic powderor 1 small clove garlic, minced
1 can (14.5 ounces) stewed tomatoes
0.5 cup Pace® Picante Sauce
1 teaspoon ground cumin
0.25 teaspoon ground cinnamon
0.333 cup raisins
0.333 cup toasted slivered almonds
2 medium green pepper, seeded and cut into lengthwise quarters
0.5 cup shredded Cheddar cheese
0.125 teaspoon garlic powderor 1 small clove garlic, minced
1 can (14.5 ounces) stewed tomatoes
0.5 cup Pace® Picante Sauce
1 teaspoon ground cumin
0.25 teaspoon ground cinnamon
0.333 cup raisins
0.333 cup toasted slivered almonds
2 medium green pepper, seeded and cut into lengthwise quarters
0.5 cup shredded Cheddar cheese
Instructions
Cook the beef and garlic in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to break up the meat. Stir the tomatoes, picante sauce, cumin, cinnamon, raisins and almonds in the skillet. Cook until the mixture is hot and bubbling.
Arrange the peppers in a 2-quart casserole. Spoon the beef mixture over the peppers. Cover the dish.
Bake at 400°F. for 25 minutes or until the peppers are tender. Uncover the dish. Top with the cheese. Bake for 5 minutes or until the cheese melts. Garnish with fresh basil leaves, if desired.
Arrange the peppers in a 2-quart casserole. Spoon the beef mixture over the peppers. Cover the dish.
Bake at 400°F. for 25 minutes or until the peppers are tender. Uncover the dish. Top with the cheese. Bake for 5 minutes or until the cheese melts. Garnish with fresh basil leaves, if desired.
Picadillo Stuffed Pepper Casserole
Green peppers are stuffed with a sweet and savory filling of ground beef seasoned with garlic, cumin, cinnamon, raisins, almonds, tomatoes and Pace® Picante Sauce, baked until tender a...
Directions
Print
Cook the beef and garlic in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to break up the meat. Stir the tomatoes, picante sauce, cumin, cinnamon, raisins and almonds in the skillet. Cook until the mixture is hot and bubbling.Arrange the peppers in a 2-quart casserole. Spoon the beef mixture over the peppers. Cover the dish.Bake at 400°F. for 25 minutes or until the peppers are tender. Uncover the dish. Top with the cheese. Bake for 5 minutes or until the cheese melts. Garnish with fresh basil leaves, if desired.
Ingredients
1 pound ground beef0.125 teaspoon garlic powderor 1 small clove garlic, minced1 can (14.5 ounces) stewed tomatoes0.5 cup Pace® Picante Sauce1 teaspoon ground cumin0.25 teaspoon ground cinnamon0.333 cup raisins0.333 cup toasted slivered almonds2 medium green pepper, seeded and cut into lengthwise quarters0.5 cup shredded Cheddar cheese
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