Picadillo Stuffed Bell Peppers

Recipe by Mrsspeevs
READY IN: 50mins
SERVES: 6
YIELD: 6 pepper
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut 1/4 off stem end of pepper and remove seeds.
  • Stand pepper and tops in a microwave-safe baking dish.
  • Add 1/2 cup water, Cover with vented plastic wrap and microwave on high 5 minutes or until peppers are crisp-tender.
  • Stir 1 1/2 cups pasta sauce into water in dish.
  • 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.
  • Stir in garlic, cinnamon, cumin, salt, and pepper and cook 1 minute.
  • Remove from heat and stir in raisins, vinegar, sugar, and remaining sauce.
  • Spoon meat into peppers and replace the tops.
  • Cover tightly and refrigerate up to two days.
  • Heat oven to 400.
  • Uncover baking dish and brush the peppers with oil.
  • Bake uncovered for 30 minutes until peppers are lightly charred.
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