Picadillo with Spiralized Green Bell Peppers
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes 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.