These Cuban beef picadillo stuffed peppers are an easy and delicious dinner recipe. If you’re looking for a stuffed pepper dish without rice, this is a great option. This stuffed sweet pepper recipe is low-carb, keto-friendly, quick, and easy to make. This twist on the traditional Cuban picadillo is perfect as a quick dinner meal or a healthier option for your next BBQ get-together!
Lately, I have been focusing on lowering my carb intake. Whether I eat out and look for keto fast food options or cook a keto recipe at home, I always look for healthier recipes that taste good.
These days, we’re all about making comfort food and creating recipes that make us feel good. Cuban picadillo is one of those recipes that always makes me happy. So last weekend, I decided to stuff some sweet peppers with savory and sweet picadillo, and the result was a total hit!
Picadillo Stuffed Peppers: A Twist on Cuban Picadillo
This Picadillo dish is hands down one of my favorite stuffed pepper recipes. I love picadillo, and I love stuffed peppers! And combining both was a stroke of pure genius, if I say so myself. Although I am not Cuban, living in Florida makes you appreciate picadillo.
I made a few tweaks to the traditional Cuban picadillo for this stuffed pepper recipe. I left out the potatoes and made this a little drier than usual, so the stuffed peppers would not be too runny.
What is Picadillo?
So what is picadillo anyway? Picadillo is a traditional ground meat dish in many Latin American countries, including Mexico and Cuba. Living in Florida, I have had the opportunity to eat amazing Cuban picadillo. My favorite is the Cuban picadillo stuffed empanadas; there’s nothing like it in the world.
As with most picadillo dishes, Cuban picadillo starts with ground beef or pork. You then create this dish by layering flavors and textures, from briny green olives and salty capers to sweet raisings. Often Cuban Picadillos include potatoes and are usually served over rice. The result is ground meat and or stuffing empanadas.
Cuban Beef Picadillo Stuffed Peppers Recipe
Ingredients For Picadillo
- 1lb lean ground beef
- 1 sweet yellow onion, finely diced
- 6 bell peppers
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp cumin
- salt and pepper to taste
- 1 can of crushed tomatoes
- ½ cup of pimiento-stuffed olives, sliced
- ¼ cup raisins
- 2 tbsp of capers
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cider vinegar
- fresh parsley for garnish
How to Make Cuban Picadillo Stuffed Peppers
- Preheat the oven to 400F.
- In a large skillet, heat the olive oil over medium-high heat. Cook the onion until translucent, add the beef, and cook until browned. Because I use 92% lean beef, there is no need to drain. But if you use beef with more fat, you will need to drain it before adding the rest of the ingredients.
- Season with garlic powder, paprika, oregano, cumin, and salt and pepper to taste.
- Add crushed tomatoes, olives, cup raisins, and capers. Simmer for a few minutes until the liquid is reduced.
- Add the Worcestershire sauce and vinegar, and mix until well blended. Remove from heat.
- While the picadillo is simmering, cut off the tops of 6 sweet peppers and remove the seeds. To speed up the process, microwave the sweet peppers for 5-7 minutes, turning once.
- Fill the bell peppers with picadillo and bake in the oven for ten more minutes or until tender.
- Garnish with fresh parsley and serve immediately.
More Ground Beef Recipes You’ll Love
If you’re looking for other dinner ideas using ground beef recipes, check out these delicious dishes:
Spicy Beef Taco Stuffed Avocados
This delicious and healthy recipe for spicy chipotle beef taco stuffed avocados is an easy low-carb, high-protein healthy meal that comes together in only 15 minutes. Made with ground beef and fresh, natural ingredients, it’s an easy meal perfect for busy weeknights.
Guatemalan Chiles Rellenos
Guatemalan Chiles Rellenos or stuffed peppers are a popular Guatemalan dish. They are sweet peppers filled with beef and veggies and drizzled with tomato sauce. For me, this recipe is the perfect example of Guatemalan comfort food. If you’ve never tried Guatemalan food, Chiles Rellenos should be at the top of your list!
Spicy Chipotle and Chorizo Beef Chili
The crema and fresh cilantro combined with the crumbled queso balance the spiciness of this delicious Chili recipe. Combined with the spicy, strong flavor of Chorizo chili, it gives it a refreshing layer of flavors. It makes for a winning combination.
Southwest Zucchini Boats Stuffed With Ground Beef
These southwest ground beef zucchini boats are easy to make in under 30 minutes, ideal for any weeknight dinner recipe, or a low-carb option for your summer BBQs. They are so filling, stuffed with ground beef, black beans, corn, tomato, red onion, and taco seasoning.
Cuban Beef Picadillo Stuffed Peppers
A delicious stuffed pepper recipe with Cuban picadillo
Ingredients
- 1lb lean ground beef
- 1 yellow sweet onion, finely diced
- 6 bell peppers
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp cumin
- salt and pepper to taste
- 1 can of crushed tomatoes
- ½ cup of pimiento stuffed olives, sliced
- ¼ cup raisins
- 2 tbs of capers
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cider vinegar
- fresh parsley for garnish
Instructions
- Preheat the oven to 400F.
- In a large skillet, heat the olive oil over medium-high heat. Cook the onion until translucent, add the beef, and cook until browned. Because I use 92% lean beef, there is no need to drain. But if you use beef with more fat, you will need to drain it before adding the rest of the ingredients.
- Season with garlic powder, paprika, oregano, cumin, and salt and pepper to taste.
- Add crushed tomatoes, olives, cup raisins, and capers. Simmer for a few minutes until the liquid is reduced.
- Add the Worcestershire sauce and vinegar and mix until well blended. Remove from heat.
- While the picadillo is simmering, cut off the tops of 6 sweet peppers and remove the seeds. To speed up the process, microwave the sweet peppers for 5-7 minutes, turning once.
- Fill the bell peppers with picadillo and bake in the oven for ten more minutes or until tender.
- Garnish with fresh parsley and serve immediately.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 213Total Fat: 8.4gSaturated Fat: 2.1gCholesterol: 44mgSodium: 488mgCarbohydrates: 16.6gFiber: 3.8gSugar: 9.1gProtein: 17.8g
2,000 calories a day is used for general nutrition advice. Nutrition information isn’t always accurate.
Paula studied architecture and now makes a living as a freelance writer,traveler and amateur photographer.She started her writing & publishing career as the editor of Bebé y Mamá, the first parenting magazine in Guatemala.She is the founder of www.GrowingUpBilingual.com and www.365thingsswfl.com and writes articles in Spanish and English for both magazines and the web on travel,food and bicultural and bilingual parenting .
When she is not on a plane or road trip she likes to create recipes inspired in the flavors of her native Guatemala.
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I really thought it would be a hard and complicated recipe, but it turned out so easy!!! and the flavors… Yummy!