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Picadillo Stuffed Pepper Casserole

Picadillo Stuffed Pepper Casserole

4.43 7

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.

serves 4 people

Ingredients

cost per recipe: $7.43

The price is determined by the national average.

  • 1

    pound ground beef

  • 1/8

    teaspoon garlic powderor 1 small clove garlic, minced

  • 1

    can (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 almonds

  • 2

    medium green pepper, seeded and cut into lengthwise quarters

  • 1/2

    cup shredded Cheddar cheese

view nutrition info

How to Make It

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°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 fresh basil leaves, if desired.
Step 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.

Step 2

Arrange the peppers in a 2-quart casserole. Spoon the beef mixture over the peppers. Cover the dish.

Step 3

Bake at 400°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 fresh basil leaves, if desired.

Recipe Tips

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

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Made With
Pace® Picante Sauce

Pace® Picante Sauce

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Ratings & Reviews

(7)
  • lori m.

    May 13, 2011

    Picadillo Stuffed Pepper Casserole

    Awesome! I have already made it twice and plan on making it again for a dinner party I am having. Very very yummy!

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  • Laurie H.

    January 10, 2011

    Picadillo Stuffed Pepper Casserole

    y husband surprised me by bringing home a bag of half a dozen yellow, red, and orange bell peppers from Costco, so I improvised with those, using ingredients I had on hand, stretched 1/2 lb. of beef by mixing in a cup of cooked rice, omitted almonds (due to husband's dietary restrictions). Pace Mild Picante gave this dish a nice kick and raisins added just the right sweetness. If you like it spicy, I would suggest the Medium Picante and maybe more jalapenos. My husband's comment was "yummy" and would I make it again.

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  • marylou.bartoletti

    November 12, 2010

    Picadillo Stuffed Pepper Casserole

    So easy and SOOOO delicious!

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  • John J.

    October 30, 2010

    Picadillo Stuffed Pepper Casserole

    We really liked this recipe! The filling is very tasty! We didn't have any almonds or cheddar cheese, but did have sunflower seeds and mottzerella on hand, so I used them instead! Turned out great! Next time I am going to use red peppers instead of green to add some more sweetness! Yum!

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  • Shirley P.

    October 13, 2009

    Picadillo Stuffed Pepper Casserole

    Even my husband who hates vegetables loved this dish. We also added some chorizo to it and next time would add some jalepenos to give it more kick!

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