Cuban Picadillo Stuffed Bell Peppers (Dairy-Free)

Ingredients

• 4 large Bell peppers
• about 450 g Ground beef
• 2 tablespoons Olive oil
• 1 medium Onion
• 1 medium Bell pepper (red)
• 3 cloves Garlic
• 1 cup Tomato sauce
• 0.25 cup Raisins
• 0.25 cup Green olives (pitted)
• 1 teaspoon Cumin
• 0.5 teaspoon Oregano
• 0.5 cup Beef broth
• 0.5 teaspoon Salt
• 0.25 teaspoon Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to 190°C. Cut bell peppers in half lengthwise and remove seeds and membranes.
2. 2Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain off any excess grease.
3. 3Add diced onion and red bell pepper to the skillet and sauté until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
4. 4Stir in tomato sauce, raisins, green olives, cumin, oregano, beef broth, salt, and pepper. Bring to a simmer and cook for 10-15 minutes, allowing the flavors to meld.
5. 5Stuff each bell pepper half with the picadillo mixture.
6. 6Place stuffed bell peppers in a baking dish. Add a small amount of water (about 1/4 cup) to the bottom of the dish.
7. 7Bake for 25-30 minutes, or until bell peppers are tender.

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