Little Miss Char and I decided to be brave and fly solo this past week to visit my parents in FL. We survived the flight, although it was a tad different than her first flight at 10 weeks old, when she slept literally the entire time. She was definitely active for 95% of the flight and my arms were TIRED to say the least… but all in we made it to the sunshine state. The even better news is Nick will be flying back with us, so it will be so much easier with extra hands. He has a conference down here in a few days for work, which was the original reason we planned this trip!
While home we certainly get spoiled by my mother’s Italian cooking. She makes her pasta from scratch, and can whip up homemade raviolis with a meat sauce in literally 20 minutes. She decided to switch up the cuisine on us and made Picadillo Stuffed Peppers, a recipe inspired by a dish she saw while watching the food network. The fun thing about this recipe is each colored pepper has a different taste. We prefer the red pepper the best, it has a tendency to be sweeter 🙂 Also most stuffed pepper recipes, you cut the top off and hollow it out. These we sliced vertically in half, leaving the stem on. We found the peppers hold their shape a lot better this way, plus the stem acts as a great decorative piece when plating.
Ingredients: serving size 6 (3 peppers total)
- 1 red pepper, 1 green pepper, 1 yellow pepper (halved lengthwise and seeded)
- salt & pepper
- 3/4 cup panko bread crumbs
- 1/2 cup of shredded cheese (we used mozzarella)
- 2 tble spoons of olive oil
- 12 ounces of ground meat (we used ground chuck, but ground turkey would be just as good)
- 1 cup of green olives w/ pimientos chopped
- 1/2 of diced carrots
- 1/2 cup of raisins
- 1/2 diced onions
- 1 14 once can of crushed tomatoes
- Preheat the over to 400F
- Heat oil in a skillet over medium heat. Add ground beef; cook until brown about 8-10 minutes.
- Add onions, raisins, carrots, olives, and spices
- Add crushed tomatoes and bring skillet to a boil. Overall should simmer for 10 minutes or so.
You can technically make this picadillo ahead of time and let it sit for the day until you are ready to cook.
- Slice bell peppers vertically, removing the excess white membrane
- Place on a baking sheet
- Fill each pepper half with the picadillo mixture.
- Bake for about 20 minutes, or until the peppers are tender.
- In a small bowl stir together mozzarella, panko, and cilantro. Save for the end to top the peppers.
- Remove from the oven and turn broiler to high.
- Sprinkle peppers with w/ the cheese and panko mix.
- Put back in the oven for about 5 minutes, or until golden brown.
PS, I think Char looks more and more like my nephew Grey (My sisters baby boy who is now 4, this pic is from forever ago). I can’t wait for these little stinkers to meet this spring.