Picadillo with Spiralized Green Bell Peppers
Try this Picadillo with Spiralized Green Bell Peppers recipe
Try this Picadillo with Spiralized Green Bell Peppers recipe
- salt and pepper to taste
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1 tablespoon extra virgin olive oil
- 2 cloves of garlic minced
- 2 green bell peppers blade a
- 3/4 pound ground beef lean
- 1/2 up chopped white onions
- 1/2 up canned tomato sauce
- 3 tablespoons golden raisins
- 1/4 cup quartered pitted green olives
- Carbohydrate 11.3244016695853 g
- Cholesterol 77.1107029 mg
- Fat 19.4339830416572 g
- Fiber 1.93430003329277 g
- Protein 22.1595041458524 g
- Saturated Fat 7.01905514771544 g
- Serving Size 1 1 Serving (208g)
- Sodium 103.548098689315 mg
- Sugar 9.39010163629253 g
- Trans Fat 2.55627742097652 g
- Calories 308 calories
Step-by-step
- Place a large skillet over medium-high heat and add in the olive oil. Once heated, add the bell peppers and season with salt and pepper. Cook for 5 minutes or until al dente (cook longer if you want them softer.)
- Remove the peppers from the skillet with tongs and transfer to a bowl and set aside.
- Immediately place in the onions and garlic to the skillet and cook for 5 minutes or until onions soften.
- Add in the ground beef and cook for 10 minutes or until it browns, crumbling the meat with a wooden spoon.
- Add in the tomato sauce, cinnamon, cumin, and oregano, season with salt and pepper and stir to combine. Lower the heat, cover and let the mixture simmer for about 5 minutes.
- Uncover the pan and fold in the raisins and olives, cover and cook for another 5 minutes.
- Divide the bell pepper noodles into bowls and top with picadillo.
Traditional picadillo relies on a bed of white rice to absorb excess pan juices, but this iteration swaps grains for spiralized green bell peppers. That substitution changes the moisture dynamics completely. Vegetables release water as they cook. Ignore that reality and you will drown the beef. Several pitfalls routinely sabotage this preparation.
- Do not crowd the skillet when cooking the bell pepper strands. Cook them in batches over medium-high heat for exactly 5 minutes to retain an al dente bite without pooling liquid.
- Drain any excess moisture from the skillet before adding the onions and garlic. Onions require dry heat to soften properly rather than steam.
- Brown the lean ground beef thoroughly for 10 minutes, breaking up clumps with a wooden spoon so the spices coat every surface evenly.
- Simmer the tomato sauce mixture covered for 5 minutes over low heat to meld the cinnamon, cumin, and oregano.
- Fold in the raisins and olives during the final 5 minutes of covered cooking to plump the fruit without dissolving its structure.
