Picadillo Stuffed Pepper Casserole
Recipe from Pace Salsa & Picante

Green peppers are stuffed with a sweet and savory filling of ground beef seasoned with garlic, cumin, cinnamon, raisins, almonds, tomatoes and Pace® Picante Sauce, baked until tender and topped with shredded Cheddar cheese to make a flavorful Latin-American dish.


Picadillo Stuffed Pepper Casserole

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Ingredients
  • 1  lb.
    ground beef
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  • 1/8  tsp.
    garlic powder or 1 small clove garlic, minced
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  • 1  can
    (about 14.5 ounces) stewed tomatoes
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  • 1/2  cup
    Pace® Picante Sauce
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  • 1  tsp.
    ground cumin
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  • 1/4  tsp.
    ground cinnamon
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  • 1/3  cup
    raisins
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  • 1/3  cup
    toasted slivered almond
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  • 2 
    medium green peppers, seeded and cut into lengthwise quarters
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  • 2  oz.
    shredded Cheddar cheese (about 1/2 cup)
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  •  
    Fresh basil leaves
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Directions
1.
Cook the beef and garlic in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to break up the meat. Stir the tomatoes, picante sauce, cumin, cinnamon, raisins and almonds in the skillet. Cook until the mixture is hot and bubbling.
2.
Arrange the peppers in a 2-quart casserole. Spoon the beef mixture over the peppers. Cover the dish.
3.
Bake at 400 degrees F. for 25 minutes or until the peppers are tender. Uncover the dish. Top with the cheese. Bake for 5 minutes or until the cheese melts. Garnish with the basil.

Tip:
To toast the almonds, arrange them in a single layer in a shallow-sided baking pan. Bake at 350 degrees F. for 10 minutes or until they're lightly browned.

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Picadillo is a favorite dish in several Spanish-speaking countries. It usually includes pork, tomatoes, onion, and garlic with regional additions.

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