Picadillo Stuffed Pepper Casserole

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.

  • 1 pound ground beef
  • 1/8 teaspoon garlic powder or 1 small clove garlic, minced
  • 1 can (about 14.5 ounces) stewed tomatoes
  • 1/2 cup Pace® Picante Sauce
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/3 cup raisins
  • 1/3 cup toasted slivered almond
  • 2 medium green peppers, seeded and cut into lengthwise quarters
  • 2 ounces shredded Cheddar cheese (about 1/2 cup)
  • Fresh basil leaves
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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.
Arrange the peppers in a 2-quart casserole. Spoon the beef mixture over the peppers. Cover the dish.
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.
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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