Cuban Picadillo Stuffed Peppers (Dairy & Nut-Free)

Ingredients

• 4 large Bell Peppers
• about 450 g Ground Beef
• 1 tbsp Olive Oil
• 1 medium Onion
• 1 green Bell Pepper
• 2 cloves Garlic
• 1 cup Tomato Sauce
• 0.25 cup Raisins
• 0.25 cup Green Olives
• 1 tsp Cumin
• 0.5 tsp Oregano
• 0.5 cup Beef Broth
• 1 tsp Salt
• 0.5 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. Place pepper halves in a baking dish.
3. 3Heat olive oil in a skillet over medium heat. Brown ground beef and drain any excess fat.
4. 4Add onion and green bell pepper and sauté until softened.
5. 5Add garlic, tomato sauce, raisins, green olives, cumin, oregano, beef broth, salt, and pepper. Simmer for 10 minutes.
6. 6Spoon picadillo mixture into the bell pepper halves.
7. 7Bake for 25-30 minutes, or until peppers are tender.

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