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Fast and Easy Picadillo-Stuffed Peppers Recipe

Monday's Leftovers: Picadillo-Stuffed Peppers

If there's one all-purpose dinner that's widely overlooked, it's stuffed peppers. Not only can they be very speedy and simple in preparation, but when stuffed with meat, they also make for a well-balanced meal.

The multicolored selection of bell peppers (red, green, yellow, even purple) makes for a colorful and attractive serving vehicle.

The beauty of this recipe is its adaptability; use leftover ground beef from crockpot lasagna — or, if you avoid red meat, ground turkey or chicken. For a quick weeknight dinner that also works well for entertaining, read more.

Picadillo-Stuffed Peppers

Picadillo-Stuffed Peppers

Fast and Easy Recipe for Picadillo-Stuffed Peppers


6 medium peppers, preferably red and yellow
1 jar (26 oz) green and black olive pasta sauce
1 lb lean ground beef
2 small zucchini (12 oz), scrubbed and diced
1-1⁄2 cups chopped onions
2 tsp minced garlic
1⁄2 tsp ground cinnamon
1⁄2 tsp cumin
1⁄2 tsp salt
1⁄2 tsp pepper
1⁄3 cup raisins
1 Tbsp cider vinegar
1 Tbsp sugar
2 tsp olive oil


  1. Cut 1⁄4 off stem end of peppers; remove seeds. Stand peppers 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 11⁄2 cups pasta sauce into water in dish.
  2. Meanwhile, sauté beef, zucchini and onions in a large nonstick skillet over medium-high heat, breaking up meat, 7 minutes, or until beef is no longer pink and vegetables are almost tender.
  3. Stir in garlic, cinnamon, cumin, salt and pepper; cook 1 minute until fragrant. Remove from heat; stir in raisins, vinegar, sugar and remaining sauce. Spoon into peppers; replace tops. Cover tightly and refrigerate up to 2 days.
  4. To bake: Heat oven to 400°F. Uncover baking dish; brush peppers with the oil. Bake uncovered 30 minutes, or until sauce bubbles and pepper tops are lightly charred.

Serves 6.

Nutritional information per serving: 392 Calories; 23 g fat (23 g sat), 57 mg cholesterol; 28 g carbohydrates; 17 g protein; 6 g fiber; 960 mg sodium

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Bettye-Wayne Bettye-Wayne 6 years
I love to make stuffed peppers! I put ground beef or beans, tomatoes, cheddar, and rice in mine. This looks delicious also!
suziryder suziryder 6 years
I have such an aversion to stuffed peppers! My mom used to make them with ground beef and tomato sauce over top and I always hated it, but I think that mostly has to do with the fact that she used green peppers, which I loathe. I really should try it sometime with the much tastier red or yellow variety. (And maybe a different filling too, haha!)
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