Best 3 Picadillo Stuffed Bell Peppers Recipes
**Picadillo Stuffed Bell Peppers: A Culinary Symphony of Bold Flavors and Vibrant Colors**
Embark on a culinary journey with picadillo stuffed bell peppers, a tantalizing dish that blends the rich, savory flavors of picadillo with the crisp, sweet crunch of bell peppers. This delectable fusion of textures and tastes will delight your palate and leave you craving more. Discover the classic picadillo recipe, a flavorful combination of ground beef, tomatoes, onions, and spices, enhanced with variations like the vegetarian picadillo, made with lentils and vegetables, and the seafood picadillo, featuring succulent shrimp and calamari. Delve into the stuffed bell pepper recipes, where picadillo is skillfully nestled inside colorful bell peppers, creating a visually stunning and irresistibly delicious meal. Explore the traditional stuffed bell pepper recipe, a comforting blend of picadillo, rice, and cheese, baked to perfection.
CROCK POT PICADILLO STUFFED PEPPERS
Leftover picadillo and brown rice makes a super easy second meal, all in the crock pot. Top it with melted cheddar or Monterey Jack cheese and you'll have a delicious dinner without much fuss. These picadillo stuffed peppers are a complete meal-in-one.
Provided by Gina
Categories Dinner
Time 4h
Number Of Ingredients 5
Steps:
- Cut 1/2 inch of the tops of the bell peppers and dice fine.
- In a medium bowl combine cooked brown rice, picadillo and diced pepper tops. Stuff the peppers with the picadillo and rice filling and place upright in the crock pot.
- Pour the water into the bottom of the crock pot, cover and and cook 3 hours on HIGH -or- 4 to 6 hours on LOW.
- Just before serving, top each pepper with 2 tbsp shredded cheese, cover and leave until it melts, 2-3 minutes.
Nutrition Facts : ServingSize 1 pepper, Calories 375.5 kcal, Carbohydrate 29.4 g, Protein 37 g, Fat 13 g, Sodium 604 mg, Fiber 4.6 g, Sugar 2 g
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
STUFFED BELL PEPPERS PICADILLO
A different type of stuffed pepper with a spicy/sweet combination of ingredients. Looks like I found the recipe in an article on budget-friendly meals. Pretty healthy, too.
Provided by LonghornMama
Categories Grains
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat broiler. Arrange peppers, cut side down in a shallow baking pan and coat with nonstick cooking spray.
- Broil 3 to 4 inches from heat source 10 minutes, turning once until lightly charred. Set oven temperature to 375°F.
- Meanwhile, heat a large nonstick skillet over medium heat. Add ground beef, chili powder and cinnamon. Cook, breaking up chunks of meat, until no longer pink. Drain off any fat. Add remaining ingredients; bring to a boil, reduce heat, cover and simmer 10 to 12 minutes until barley is tender. Spoon into pepper halves.
- Loosely cover with foil and bake 20 to 25 minutes until peppers are tender.
Nutrition Facts : Calories 251.5, Fat 5.9, SaturatedFat 2, Cholesterol 36.9, Sodium 641.6, Carbohydrate 36.3, Fiber 8.3, Sugar 11.4, Protein 16.7
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling around in the middle of cooking.
- Cook the picadillo filling thoroughly: The picadillo filling is the heart of this dish, so make sure it's cooked through before stuffing the bell peppers. You can check for doneness by inserting a thermometer into the center of the filling; it should read 165°F (74°C).
- Use a variety of vegetables: Feel free to use a variety of vegetables in your picadillo filling, such as carrots, celery, potatoes, and corn. This will add flavor and texture to the dish.
- Choose the right bell peppers: For this recipe, it's best to use large bell peppers that are firm and have thick walls. This will help them hold up better during cooking.
- Stuff the bell peppers tightly: When stuffing the bell peppers, make sure to pack the picadillo filling in tightly. This will help prevent the peppers from falling apart during cooking.
- Bake the bell peppers until tender: Bake the bell peppers until they are tender and the filling is heated through. This usually takes about 30-35 minutes.
Conclusion:
Picadillo stuffed bell peppers are a delicious and easy-to-make meal that is perfect for a weeknight dinner. They are also a great way to use up leftover picadillo. With a few simple ingredients and a little bit of time, you can create a satisfying and flavorful dish that the whole family will enjoy.
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