Cuban Picadillo Stuffed Peppers

Ingredients

• 4 large bell peppers, halved and seeded
• 1 tbsp olive oil
• 1 lb lean ground beef
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 can diced tomatoes
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1/3 cup green olives, chopped
• 1/4 cup raisins
• 1 tbsp capers
• 2 cups cooked white rice
• 1/2 cup shredded Monterey Jack cheese, kosher salt and black pepper

Steps

1. Heat the oven to 400°F. Place peppers cut-side up in a baking dish with a splash of water, cover, and roast 15 minutes.
2. Heat oil in a skillet and brown beef with onion until the meat reaches 160°F. Add garlic, tomatoes, cumin and oregano; simmer 8 minutes.
3. Stir in olives, raisins, capers and rice. Season with salt and pepper.
4. Fill pepper halves with picadillo, top with cheese, and bake uncovered until hot and melted, 12 to 15 minutes.
5. Rest 5 minutes before serving so the filling sets.

Allergen note: Contains milk if using cheese. Check olives, capers and canned tomatoes for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.