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Cuban Picadillo-Stuffed Red Bell Peppers

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  • Prep 15 min
  • Total 45 min
  • Servings 5
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by: Vanessa Bell
Updated Jul 19, 2017
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  • 3 red bell peppers
  • 1 tablespoon extra-virgin olive oil
  • 1/2 sweet onion, diced
  • 1 lb ground beef
  • 16 oz can tomato, diced
  • 1/2 cup raisins
  • 4 cloves garlic, finely chopped
  • 1 teaspoon dried oregano
  • 1 package sazón seasoning mix with saffron
  • 1-2 bay leaves
  • 1/2 teaspoon salt
  • Pepper, to taste
  • 8 oz can tomato sauce
  • 1/2 cup dry white wine


  • 1
    Preheat oven to 375°F.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    Line bell pepper halves in baking dish and gently fill each one with picadillo mixture.
  • 6
    Add 1/4 cup of water to baking dish and cook for 30-40 minutes or until peppers are tender.
  • 7
    Serve and enjoy!

Expert Tips

  • tip 1
    Use extra picadillo to top rice with a side of plantains!
  • tip 2
    Other bell peppers work great too.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Red bell peppers are a staple in many Latin American recipes. In this recipe, I decided to stuff my bell peppers with a traditional Cuban picadillo mixture. I grew up enjoying Cuban picadillo: it’s easy, quick, and affordable to feed a large family.
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