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Recipe:Picadillo for Stuffed Peppers
- Prep time: 15 minutes
- Cook time: 15 minutes
Serves 4
Ingredients
-
WF Meat Loaf Mix
QTY 1 lb.
Onion, small, minced
QTY 1
Green Bell Pepper, diced
QTY ½
Red Bell Pepper, diced
QTY ½
-
Dorot Frozen Garlic
QTY 4 cubes
Oregano, dried
QTY 1 tsp,
Cumin, ground
QTY 1 tsp,
Tomato Sauce
QTY 1 cup
Raisins
QTY 2 Tbs.
Pimento Stuffed Olives, chopped
QTY 2 Tbs.
Olive Oil
QTY 2 Tbs.
-
Dorot frozen Cilantro
QTY 4 cubes
-
WF Coarse Sea salt, to taste
-
WF Coarse Black Pepper, to taste
Blanched Almonds, toasted
QTY 1 Tbs.
Cooking
Directions
- Place olive oil in a large skillet over medium heat. Add onions, peppers, garlic and cook for 3 minutes or until softened.
Add meatloaf mix, oregano and cumin. Season with salt and pepper and cook stirring often until nicely browned or about 6-8 minutes. Stir in tomato sauce, olives, raisins and cilantro.
Reduce heat to medium low, cover with a lid and continue to cook for 6 to 8 minutes. (Optional) Sprinkle toasted almonds on top before serving. *USDA Recommends cooking grinds for stuffing to an internal temperature of 165 °F.