Picadillo Bell Peppers
Grocery List:
6 medium peppers, preferably red and yellow
1 jar green and black olive pasta sauce
1 lb lean ground beef
2 small zucchini, scrubbed and diced
11⁄2 cups chopped onions
2 tsp minced garlic
1⁄2 tsp ground cinnamon
1⁄2 tsp cumin
1⁄2 tsp salt
1⁄2 tsp pepper
1⁄3 cup raisins
1 Tbsp cider vinegar
1 Tbsp sugar
2 tsp olive oil
How to make it:
2. Meanwhile, sauté beef, zucchini and onions in a large nonstick skillet over medium-high heat, breaking up meat, 7 minutes, or until beef is no longer pink and vegetables are almost tender.
3. Stir in garlic, cinnamon, cumin, salt and pepper; cook 1 minute until fragrant. Remove from heat; stir in raisins, vinegar, sugar and remaining sauce. Spoon into peppers; replace tops. Cover tightly and refrigerate up to 2 days.
4. To bake: Heat oven to 400°F. Uncover baking dish; brush peppers with the oil. Bake uncovered 30 minutes, or until sauce bubbles and pepper tops are lightly charred.
**Make-Ahead Tip: Can be made through Step 3 up to 2 days ahead.
Nutritional Information:
392cal
23g fat
6g fiber
9 WW points
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