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!
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.
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.
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.
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
Picadillo with Spiralized Green Bell Peppers
- 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
- 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.