Cuban Beef Picadillo Stuffed Peppers

These Cuban beef picadillo stuffed peppers are an easy and delicious dinner recipe. If you’re looking for a stuffed pepper recipe without rice this is a great option. This stuffed sweet pepper recipe is low-carb and keto-friendly and it’s also quick and easy to make. 

picadillo stuffed peppers recipe with no rice

These day’s 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 recipe with no rice

This is hands down one of my favorite recipes for stuffed peppers. I love picadillo and I love stuffed peppers and combining both was a stroke of pure genius if I do say so myself. Although I am not Cuban, living in Florida you get to really appreciate picadillo. 

For this recipe I made a few tweaks on the traditional Cuban picadillo leaving out the potatoes as well as making this a little drier than usually so that the stuffed peppers would not be too runny. 

picadillo stuffed bell peppers

What is picadillo?

So what is picadillo anyway? Picadillo is a traditonal groud 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 are the Cuban picadillo stuffed empanadas, there’s nothing like it in the world.

As with most picadillo dishes Cuban picadillo starts with groud 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 includes potatoes and is usually seved over rice. The end result is a groud meat and or stuffing empanadas. 

Cuban picadillo stuffed peppers

More ground beef recipes

If you’re looking for other dinner ideas using groud beef recipe check out these great groud beef recipes:

spicy chipotle taco stuffed avocados

Cuban Beef Picadillo Stuffed Sweet Peppers

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

Cuban picadillo recipe

Directions

  • 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 really no need to drain but if you are using 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, 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. 

picadillo stuffed peppers

  • Fill the bell peppers with picadillo and bake for 10 more minutes or until tender.
  • Garnish with fresh parsley and serve immediately. 

picadillo stuffed bell peppers

picadillo stuffed peppers recipe with no rice

Cuban Beef Picadillo Stuffed Peppers

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

    1. Preheat the oven to 400F.
    2. 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 really no need to drain but if you are using beef with more fat you will need to drain it before adding the rest of the ingredients. 
    3. Season with garlic powder, paprika, oregano, cumin and salt and pepper to taste.
    4. Add crushed tomatoes, olives, cup raisins and capers. Simmer for a few minutes until the liquid is reduced. 
    5. Add the Worcestershire sauce, vinegar and mix until well blended. Remove from heat.
    6. 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. 

     

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