Keto Cuban Picadillo Stuffed Bell Peppers

Ingredients

• 1 lb Ground Beef
• 1 medium Onion
• 4 large Bell Peppers
• 1/2 cup Green Olives
• 1/4 cup Raisins
• 2 tbsp Tomato Paste
• 1/2 cup Beef Broth
• 1 tbsp Worcestershire Sauce
• 3 cloves Garlic
• 2 tbsp Olive Oil
• 1 tsp Cumin
• 1 tsp Oregano

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2Cut the 4 large bell peppers in half lengthwise, from stem to base. Use a spoon to scoop out and discard all seeds and white membranes from the inside of each bell pepper half. Arrange the 8 bell pepper halves, cut-side up, in a baking dish large enough to hold them in a single layer.
3. 3In a large skillet (e.g., 10-12 inch diameter), heat the 2 tbsp of olive oil over medium heat. Add the 1 lb of ground beef and cook for 6-8 minutes, breaking it apart with a spoon, until it is fully browned and no pink remains.
4. 4Add the 1 medium onion (diced into 1/4-inch pieces) and the 3 cloves of garlic (minced) to the skillet with the beef. Cook for 3-5 minutes, stirring occasionally, until the onion softens and becomes translucent.
5. 5Stir in the 1/2 cup of green olives, the 1/4 cup of raisins, the 2 tbsp of tomato paste, the 1/2 cup of beef broth, the 1 tsp of cumin, the 1 tsp of oregano, and the 1 tbsp of Worcestershire sauce. Bring the mixture to a gentle simmer over medium heat and cook for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
6. 6Carefully spoon the hot picadillo mixture evenly into the 8 prepared bell pepper halves in the baking dish.
7. 7Bake in the preheated oven at 375°F (190°C) for 30-35 minutes, or until the bell peppers are tender when pierced with a fork and the filling is bubbling hot.

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