MY RECIPE FROM CUBA

RED PEPPERS STUFFED WITH CUBAN PICADILLO



DESCRIPTION:

Red peppers are a typical ingredient in many recipes in Latin America. In this dish, I decided to fill them with the traditional Cuban hash.

INGREDIENTS:

3 Red peppers

1 tablespoon of extra virgin olive oil

 1/2diced sweet onion

One lb ground beef

16 oz canned tomato, diced

1/2 cup of raisins

4 garlic cloves, finely chopped

1 teaspoon dried oregano

1 seasoning package with saffron

1-2 bay leaves

1/2 teaspoon of salt
 Pepper to taste

8 oz canned tomato sauce

1/2 cup of dry white wine


INSTRUCTIONS:

1. Preheat oven to 375ºF.

2. Cut the peppers in half, remove the seeds and reserve the stem for garnish. Chop half for the hash and reserve the rest to fill.

3. In a large skillet, heat the olive oil over medium-low heat and cook the onion until translucent, add the chopped pepper and sauté. Add the ground and brown meat, and drain the excess fat if necessary. Add the diced tomatoes, raisins, garlic, and seasonings, mixing well to incorporate all the flavours.

4. Once the cooking liquid begins to evaporate, add the tomato sauce and white wine to raise the cooking bottom of the pan. Add water, only if necessary, and simmer for 10 minutes.

5. Place the pepper halves in line on a cookie sheet and carefully fill each with the hash.

6. Add ¼ cup of water to the tray and cook for 30-40 minutes or until the peppers are tender.

7. Serve, and enjoy!