Cuban Picadillo-Stuffed Red Bell Peppers

Preheat oven to 375°F.

Cut bell peppers in half and deseed, leaving stems for an authentic presentation. Chop one half for the picadillo mixture, reserving the rest for filling.

In a large pan, heat the oil over low to medium heat and cook onions until translucent. Add chopped bell pepper and continue to sauté. Add beef and brown, draining excessive fat if necessary. Add diced tomatoes, raisins, garlic, and seasonings, mixing well to incorporate all the flavors.

Once moisture begins to cook out, add tomato sauce and wine, scraping bits of flavor off the bottom of the pan. Add water, only if necessary, and let simmer for 10 minutes.

Line bell pepper halves in baking dish and gently fill each one with picadillo mixture.

Add 1/4 cup of water to baking dish and cook for 30-40 minutes or until peppers are tender.

Serve and enjoy!