Campbell's Kitchen Home > Recipes > Picadillo Stuffed Pepper Casserole

Picadillo Stuffed Pepper Casserole

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.

1 pound ground beef

1/8 teaspoon garlic powder  or 1 small clove garlic, minced

1 can (about 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 cups toasted slivered almonds

2 medium green peppers, seeded and cut into lengthwise quarters

2 ounces shredded Cheddar cheese  (about 1/2 cup)

Fresh basil leaves

  • 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 the basil.

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.

Ratings & Reviews

(5) Average rating from 5 members

  • Submitted by: Kelli W.

    Date: 10/13/2009

    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!

  • Submitted by: Janice S.

    Date: 09/03/2009

    It's a wonderful dish. I omitted the almonds and we loved it. Very good.

  • Submitted by: Andrew C.

    Date: 10/09/2005

    Very delicious.

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Nutritional Information

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At a Glance

Prep: 20 minutes

Bake: 30 minutes

Makes: 4


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