Cuban Style Picadillo Stuffed Peppers

Ingredients

• 4 large Bell peppers (various colors)
• about 450 g Ground beef
• 1 tbsp Olive oil
• 1 medium Onion
• 3 cloves Garlic
• 1 14.5 oz can Canned diced tomatoes
• 2 tbsp Tomato paste
• 1/2 cup Green olives
• 1/4 cup Raisins
• 1 tsp Cumin
• 1/2 tsp Oregano
• 1/4 cup Beef broth
• to taste Salt and pepper

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

Instructions

1. 1Preheat oven to 190°C.
2. 2Cut the bell peppers in half lengthwise and remove the seeds and membranes.
3. 3Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon.
4. 4Drain any excess grease from the skillet.
5. 5Add the chopped onion and garlic to the skillet and cook until softened, about 5 minutes.
6. 6Stir in the diced tomatoes, tomato paste, green olives, raisins, cumin, oregano, beef broth, salt, and pepper.
7. 7Bring to a simmer and cook for 10 minutes, stirring occasionally.
8. 8Spoon the picadillo mixture into the bell pepper halves.
9. 9Place the stuffed peppers in a baking dish and add a small amount of water to the bottom of the dish.
10. 10Bake for 30-40 minutes, or until the peppers are tender.

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