These picadillo stuffed peppers are filled with the most delicious ground beef mixture! Topped with cheese, they can be baked or grilled to perfection. They also make a great appetizer stuffed in mini sweet peppers!
Picadillo Stuffed Peppers
These ground beef picadillo stuffed peppers are another way to use my Puerto Rican picadillo. They’re easy, cheesy and relatively healthy considering nothing is fried. =D
Picadillo is quick and easy to prepare, but to make things even more convenient for myself, I like to make triple batches at a time. Then I separate the meat into freezer containers or baggies and freeze for later use.
Then, when I need a meal quickly or don’t feel like cooking, I can pull out some picadillo and have a meal halfway prepared. Serve over rice for the easiest dinner ever.
This picadillo can be used in a variety of ways:
- Empanadas – wrapped in pastry then fried until crispy. This is everyone’s favorite.
- Papas Rellenas – stuffed in mashed potato balls and fried until golden. This is a personal favorite enjoyed with mayoketchup!
- Pastelón – also known as Puerto Rican lasagna, this beef and cheese casserole is layered with sweet plantains. The sweet and salty combo is amazing!
- Piñon – a hearty and filling casserole with plantains, kidney beans and green beans.
And today we have it stuffed in bell peppers. There’s really no trick to making these. Simply cut bell peppers in half, and then remove the seeds and veins. You can also leave them whole, slice off the tops and remove the insides.
Fill to brimming with your cooked picadillo, and then top with shredded cheese. Any type will do here – yellow or white. I prefer sharp cheddar myself, but you can use Monterrey Jack, mozzarella or even a slice of American.
Place them on a baking tray and bake until everything is hot and the peppers begin to soften. I like my peppers on the crisp side, but you can cook them longer if you like.
Because it’s been so hot here, I threw these babies on the grill which gave them extra tasty flavor. Try these with sweet mini peppers for a tasty appetizer!
Pin this to your Puerto Rican recipes board!
- 1 batch of picadillo
- 3 bell peppers (any color)
- 1 1/2 cups (6 oz) shredded cheese
- Preheat oven to 375°F. Line a baking pan with foil or lightly spray with nonstick spray.
- Cut bell peppers in half; remove seeds and veins.
- Fill each pepper with picadillo and place on baking pan. Top each pepper with cheese. Bake for 15-20 minutes, or until peppers begin to soften and cheese is melted.