Cuban Picadillo Stuffed Peppers (Egg-Free)

Ingredients

• 4 large Bell peppers
• about 450 g Ground beef
• 1 medium Onion
• 1 medium Green bell pepper
• 4 cloves Garlic
• 1 cup Tomato sauce
• 1/2 cup Olives
• 1/4 cup Raisins
• 1 tsp Cumin
• 1 tsp Oregano
• 1/2 cup Beef broth

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.
3. 3In a large skillet, brown ground beef over medium heat. Drain excess fat.
4. 4Add diced onion, green bell pepper, and minced garlic to the skillet and cook until softened.
5. 5Stir in tomato sauce, olives, raisins, cumin, oregano, and beef broth. Simmer for 15 minutes.
6. 6Spoon picadillo mixture into bell pepper halves.
7. 7Place stuffed peppers in a baking dish and bake for 30 minutes, or until peppers are tender.

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