Beef Picadillo with Spiralized Green Bell Peppers

dairy freegluten freemeat & poultry
Beef Picadillo with Spiralized Green Bell Peppers

Beef Picadillo with Spiralized Green Bell Peppers

A few weeks ago, I introduced everyone to spiralizing bell peppers with this video.

Since then, based on the overwhelmingly excited response, I’ve been toying around with bell pepper “pasta” recipes and today, I have one!

Beef Picadillo with Spiralized Green Bell Peppers

This simple and easy one-pot meal is flavorful, aromatic and surprises the tastebuds.

I adapted this picadillo from this New York Times recipe – I had never made picadillo before, but I had eaten it before, and this recipe does not disappoint.

The rich flavors of the tomato sauce combined with the sweetness of the raisins, saltiness of the olives and robust taste of the lean beef meat makes for an authentic combination.

Beef Picadillo with Spiralized Green Bell Peppers

Whenever I make a meat dish, I always need something that provides a refreshing, light bite. In this case, the bell peppers do just that – they’re easy to spiralize, easy to cook and offer a nice soft consistency to pair with the picadillo.

This dish saves well in the refrigerator – I made it on Friday and Lu had it last night for dinner and loved it. The picadillo meat can be made and saved to be put over other spiralized vegetables, such as zucchini, jicama and carrots.

Beef Picadillo with Spiralized Green Bell Peppers

I was actually going to make spiralized fajitas last night, but I was so exhausted from the weekend – we didn’t do much of anything, but we did do a lot of walking around, entertaining and discovering.

One of the things that Lu and I love to do most is walk around Jersey City and “discover” new places – there’s always a cool restaurant or bar opening up here, so it’s exciting to watch a city grow.

Beef Picadillo with Spiralized Green Bell Peppers

Hope everyone had a great weekend and is ready to conquer this week!

If you don’t know how to spiralize a bell pepper, watch this (and use Blade A):

Have you tried spiralizing bell peppers yet?

Nutritional Information & Recipe

Inspiralized

Picadillo with Spiralized Green Bell Peppers

Yields 3

20 minPrep Time

20 minCook Time

40 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 2 green bell peppers, Blade A
  • 3/4 pound ground beef, lean
  • 1/2 cup chopped white onions
  • 2 cloves of garlic, minced
  • 1/2 cup canned tomato sauce
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • salt and pepper, to taste
  • 3 tablespoons golden raisins
  • 1/4 cup quartered pitted green olives

Instructions

  1. 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.)
  2. Remove the peppers from the skillet with tongs and transfer to a bowl and set aside.
  3. Immediately place in the onions and garlic to the skillet and cook for 5 minutes or until onions soften.
  4. Add in the ground beef and cook for 10 minutes or until it browns, crumbling the meat with a wooden spoon.
  5. 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.
  6. Uncover the pan and fold in the raisins and olives, cover and cook for another 5 minutes.
  7. Divide the bell pepper noodles into bowls and top with picadillo.
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https://inspiralized.com/beef-picadillo-with-spiralized-green-bell-peppers/

 

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21 comments

Hannah says:
This sounds yummy! A perfect mid-week dinner, especially as it's still a bit grey and cold here in the UK.
Ali Maffucci says:
Thanks! It's grey here too - warming up, but very grey!
I've never made picadillo either, but I love eating it, so now is the time!
Anonymous says:
THIS recipe has made me decide to buy the Inspiralizer!! I've been thinking about it for a while, and I have been sooooo inspired by your pictures of your own transformation, that NOW I am going to do it! I am the type of person that could eat pasta everyday (and yes I'm overweight), so why not switch out my pasta for a healthy alternative! Thanks so much Ali for inspiralizing me!!!!!
Ali Maffucci says:
Congratulations, you are going to LOVE it!
Karen says:
Looks great! Now, I have the Inspiralizer, the Inspiralized cookbook, and your fabulous blog. Thanks, Ali. You are doing wonderful things for us out here in the blogosphere!
Ali Maffucci says:
Thanks for the support Karen, it sounds like you're officially Inspiralized!
Anna says:
Curious, how well do vegetables reheat? (BTW I'll be purchasing an Inspiralizer at the beginning of June) For example, making a meal on Sunday and having it for lunch on Monday. I'm one to make more than one serving so I will have leftovers ... I typically only cook for myself. Thanks!
Ali Maffucci says:
Anna, you'll find this post very helpful: http://www.inspiralized.com/meal-planning-with-spiralized-vegetables/
Cheryl says:
Hi Ali! I absolutely love the spiralizer and your cookbook! I like this recipe but I'm not a fan of raisins. Do you have any suggestions for a substitute?
Ali Maffucci says:
You can omit them or add in chopped dates! It's just for a little added sweetness. Hope that helps! Otherwise, just omit the raisins.
Hi Ali, This came at the perfect time! I am trying to do a little detox this week but still need to cook for my family. They are nuts for green bell pepper and I am NOT. I will make this for them and score big points. I think I will add some queso fresco and a little sour cream garnish since none of the boys/men in my life seem to have to worry about a little cheese here or sour cream there...jealous! Your commitment to this blog is inspiring to me. I need to get motivated and start posting again!
Ali Maffucci says:
Thank you so much, Rhonda - and your dinner plans sound absolutely perfect (you're a good momma!) What's your blog?
This is seriously so clever Ali. I love beef picadillo and I have never seen it quite as amazing as this!
Nancy Standley says:
Hi Ali, My Inspiralizer arrived today! I spiralized raw zucchini into my tossed garden salad. Ate it while sitting in the afternoon sun. Heaven......
Ali Maffucci says:
Sounds like a dream!
Paul Throp says:
Stunning recipe. I didn't expect the blend of flavours to be soon good!
Adriana says:
This recipe was an absolute hit! It is absolutely delicious and it offers a balance of savory with little surprises of sweetness (raisins). This will definitely become a favorite recipe in my home.
Jodi says:
So delicious! I've made it twice already. I tried it with beef and ground turkey. Actually prefer the lean ground turkey in it. I also used three bell peppers because they are so good and it makes great leftovers for lunch. Thanks for a great recipe. Love this site!
[…] here. Zucchini! Summer squash! Did you know you can even spiralize peppers? Yes, indeed – see Picadillo Beef with spiralized green peppers. Can’t wait to try them all in the […]
Cheyene says:
Made this tonight for me an my roommate! It was delish! We paired with plantain rice and fresh guac for a match made in heaven. How do you think the flavors would change if I tried it with ground turkey instead?

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