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Picadillo Stuffed Pepper Casserole

A flavorful and comforting casserole filled with ground meat, bell peppers, and a delightful mixture of spices, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces bell peppers, chopped Choose a variety of colors for visual appeal.
  • 1 lb ground beef or ground turkey Use lean meat for a healthier option.
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can diced tomatoes (14.5 oz) Use low-sodium if preferred.
  • 1 cup cooked rice Any variety works, but white or brown is recommended.
  • 1/2 cup raisins Adds sweetness to the dish.
  • 1/4 cup olives, sliced Green or black olives can be used.
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • to taste Salt and pepper
  • 1 cup shredded cheese (optional) For topping; can use cheddar or Monterey jack.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large skillet over medium heat, cook the ground beef or turkey until browned, then drain any excess fat.
  3. Add the diced onion and minced garlic to the pan, and sauté until the onion is soft and translucent.
  4. Stir in the diced tomatoes, cooked rice, raisins, olives, cumin, paprika, salt, and pepper until well combined.
  5. Gently fold in the chopped bell peppers.
  6. Transfer the mixture to a baking dish and sprinkle with cheese if using.
  7. Bake in the preheated oven for 25-30 minutes until the peppers are tender and the cheese is melted.
  8. Let cool for a few minutes before serving.

Notes

For a vegetarian option, substitute the meat with lentils or black beans. Add jalapeños for heat or corn for sweetness. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 3 months.