Picadillo Stuffed Mini Peppers
A soft fragrant combination of ground beef and salsa, with raisins for sweetness and olives for salt. With red wine and cumin and Sprouts Kale and Vegetable Salsa, this is a great stuffing for Sprouts Mini Sweet Peppers.
Calories 2559 kcal
12 mini bell peppers rinsed, halved and seeds and veins removed 6 Tablespoons bacon fat 1 1/2 pounds lean ground beef 1 large onion fine diced 4 Tbsp. red wine 3 Tbsp. lime juice 1/2 cup pimento stuffed green olives chopped 1 cup Sprouts Kale and Vegetable Salsa 2 Tbsp. capers rough chopped 1/2 cup raisins chopped 2 large potatoes peeled and cut into small cubes 1 clove garlic minced 1 tsp. cumin salt and pepper to taste Cotija cheese and cilantro for garnish
Preheat oven to 350 degrees. Prepare the bell peppers. Slice them in half and clean out the seeds. Place the peppers on a sheet pan and roast for 15 minutes. Remove from oven and let cool.
Heat half of the bacon fat in a heavy skillet. Add the beef and onions and cook over medium high heat, stirring constantly until evenly browned.
Reduce the heat and add the wine and lime juice. Cook for 5 minutes. Stir in salsa, olives, capers and raisins. Cover and simmer for 20 minutes.
Heat the remaining fat in another skillet. Fry the potatoes, garlic and cumin, turning occasionally until evenly browned. Lower the heat and cook for 10 - 12 minutes or until potatoes are tender.
Add the potatoes to the meat mixture and cook gently for 5 minutes. Season to taste.
With a small spoon, fill the bell peppers with the meat and potato mixture.
To serve, sprinkle with Cotija cheese and fine chopped cilantro.
Calories: 2559 kcal | Carbohydrates: 170 g | Protein: 169 g | Fat: 131 g | Saturated Fat: 50 g | Cholesterol: 501 mg | Sodium: 4369 mg | Potassium: 6537 mg | Fiber: 32 g | Sugar: 30 g | Vitamin A: 12095 IU | Vitamin C: 510.2 mg | Calcium: 429 mg | Iron: 39 mg