Cuban Picadillo Stuffed Peppers

Ingredients

• 4 Bell peppers
• about 450 g Ground beef
• 1 tbsp Olive oil
• 1 medium Onion
• 2 cloves Garlic
• 0.5 Green bell pepper
• 0.75 cup Tomato sauce
• 0.25 cup Raisins
• 0.25 cup Green olives
• 0.5 tsp Cumin
• 0.5 tsp Oregano
• 0.5 tsp Salt
• 0.25 tsp Black pepper

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

Instructions

1. 1Preheat oven to 190°C.
2. 2Cut bell peppers in half lengthwise and remove seeds and membranes.
3. 3Heat olive oil in a large skillet over medium heat. Add ground beef and cook, breaking it up with a spoon, until browned.
4. 4Add onion and green bell pepper to the skillet and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
5. 5Stir in tomato sauce, raisins, green olives, cumin, oregano, salt, and pepper.
6. 6Spoon Picadillo mixture into the bell pepper halves.
7. 7Place stuffed peppers in a baking dish and bake for 25-30 minutes, or until peppers are tender.

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