Cuban-Style Picadillo Stuffed Peppers

Instructions

1. 1Preheat your oven to 190°C. Take the 4 large Bell peppers, cut them in half lengthwise, and carefully remove all the seeds and white membranes from the inside.
2. 2Place a 30.48 cm skillet over medium-high heat and add the 1 tbsp of Olive oil. Once the oil is shimmering, add the about 450 g of Ground beef and cook, breaking it up with a spoon, until it is browned all over, about 5-7 minutes. Carefully drain off any excess fat from the skillet.
3. 3Add the 1/2 medium Onion and the 1/2 medium Green bell pepper to the skillet with the ground beef. Cook, stirring occasionally, until the onion and green bell pepper have softened, about 5-7 minutes.
4. 4Stir in the 2 cloves of Garlic, the about 425 g can of Tomato sauce, the 1/4 cup Raisins, the 1/4 cup Green olives stuffed with pimentos, the 1/2 tsp Cumin, the 1/2 tsp Oregano, the 1/4 tsp Salt, and the 1/4 tsp Pepper. Stir everything together until well combined.
5. 5Bring the mixture to a simmer, then reduce the heat to low and let it cook gently for 10 minutes, stirring occasionally. This allows the flavors to meld together.
6. 6Carefully spoon the ground beef mixture evenly into each of the 4 large Bell pepper halves.
7. 7Place the stuffed bell peppers onto a baking sheet. Bake in the preheated oven at 190°C for 30 minutes, or until the bell peppers are tender when pierced with a fork.

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