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


Picadillo with Spiralized Green Bell Peppers

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 3


  • 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.


New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Share on google
Share on twitter
Share on linkedin

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating

The maximum upload file size: 300 MB. You can upload: image. Drop file here


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:
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?

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our most popular recipe PDF.

  • Weekly Recap
  • Kidsletter
  • Products + Sales

air fried shrimp tacos with pineapple mango salsa and guacamole, another meal made fully from a @wholefoods shop! 🌮🍍🥑🍤⁣

~ corn tortillas⁣
~ guacamole⁣
~ pineapple & mango salsa (fresh prepared foods)⁣
~ sliced red cabbage (pre-sliced container)⁣
~ @sirkensingtons chile lime crema⁣
~ cleaned & deveined shrimp ⁣
~ panko breadcrumbs ⁣

preheat the air fryer to 400 degrees. dredge the shrimp in egg and dip in panko (toss the panko with paprika, onion, chili, & garlic powder, salt, and cumin.) add in a single layer to the air fryer and cook for 7-10 minutes, flipping halfway through (they’re done when golden brown and C-shaped.) spread some guacamole on the tortillas and top with shrimp, cabbage tossed with juiced lime, pineapple mango salsa, and drizzle with the bottled crema. easy peasy! 👏🏼 ⁣

what’s your favorite easy weeknight taco combo? 🌮 #inspiralizedwholefoodsmealideas

super easy lunch idea, made (almost) entirely from the freezer and 100% from @wholefoodsmarket, so next time you go there to shop, grab the following items and make this Teriyaki Tofu and Pepper Riced Cauliflower Stir Fry👇🏼👇🏼

~ frozen riced cauliflower, stir fry style⁣
~ frozen three pepper blend (sliced bell peppers)⁣
~ organic teriyaki sauce⁣
~ @wildwoodfoods teriyaki baked tofu⁣
~ for garnish: white sesame seeds, red pepper flakes⁣

heat a tablespoon of neutral oil in a medium skillet. add the bag of riced cauliflower and sauté until softened to your preference (about 5 minutes for rice-like, IMHO.) set the cauliflower aside in a bowl. add a couple handfuls of bell pepper strips and half the package of tofu, cubed. pour over some teriyaki sauce (I use about 1/3 cup), stir, and let cook until peppers are totally soft, another 3 to 5 minutes. top the riced cauliflower with the teriyaki tofu and peppers. garnish with sesame seeds and red pepper flakes. enjoy!⁣ 🥡

do you like easy meal ideas like this from specific grocery stores? 🤔 I'll start a hashtag for them - this one will be #inspiralizedwholefoodsmealideas

probably my favorite part of parenthood is seeing life through my children’s’ eyes. everything is new and they live a life of exciting discovery. and nothing beats the merriment of Christmastime! 🎄🎅🏻 luca and roma had a blast ice skating today in NYC - luca got the hang of it quickly and he loved pushing roma on the little plastic bear seats they had at @rinkatbrookfieldplacenyc. ⛸❄️ the twins were angels and slept the whole time, so I could be present with my older kids. 👼🏻👼🏻

and we’re building a holiday bucket list calendar, what should we add to it (aside from meeting santa? 😉)

cauliflower and carrot masala, totally normal meal on thanksgiving eve, right? 😅🥄

tomorrow we’re going to my BIL’s to hang out with Lu’s side of the family, and I’m excited to see everyone (it’s been YEARS!) and have the kids spend time with their cousins, aunts and uncles 🙏🏼

for the curry, simmer cauliflower, carrots, a jar of @mayakaimalfoods, and 2 cups of @bonafideprovisions veggie broth in a large pot for 20 minutes or until thickened to your preference. add cooked lentils, stir, and serve with jasmine rice, chutney and toasted naan. easy 30 minute meal 👏🏼 not exactly thanksgiving-friendly, but worth a share!

safe travels today and tomorrow and wishing everyone a safe and happy thanksgiving 🦃 I’m so grateful for you