Picadillo Stuffed Bell Peppers

Total Time
Prep 20 mins
Cook 30 mins

I got this recipe from Women's Day and found it to be delicious

Ingredients Nutrition


  1. Cut 1/4 off stem end of pepper and remove seeds.
  2. Stand pepper and tops in a microwave-safe baking dish.
  3. Add 1/2 cup water, Cover with vented plastic wrap and microwave on high 5 minutes or until peppers are crisp-tender.
  4. Stir 1 1/2 cups pasta sauce into water in dish.
  5. Meanwhile, saute beef, zucchini, and onions in a large nonstick skillet over medium-high heat for seven minutes or until beef is no longer pink and vegetables are almost tender.
  6. Stir in garlic, cinnamon, cumin, salt, and pepper and cook 1 minute.
  7. Remove from heat and stir in raisins, vinegar, sugar, and remaining sauce.
  8. Spoon meat into peppers and replace the tops.
  9. Cover tightly and refrigerate up to two days.
  10. Heat oven to 400.
  11. Uncover baking dish and brush the peppers with oil.
  12. Bake uncovered for 30 minutes until peppers are lightly charred.
Most Helpful

This recipe was delish, although my boyfriend wined that it lacked meat, I thought it was great. Not hard to make at all, a little messy though. I added chees at the end to secure the lids.

Moonflower September 05, 2007