The beef mixture used in this recipe is the same as my Chilean corn pie. Pino as it is traditionally called in Chile, is also known as picadillo in other parts of Latin America. Each country has played with the recipe and made it a national dish. Today picadillo is served on rice, tortillas or used to stuff potatoes and empanadas.
Regardless of the name this beef mixture is delicious and versatile. For this dish I paired the Pino with rice and stuffed green peppers. I must admit I prefer the sweetness of red peppers but will occasionally use green peppers just for a change.
- 4 large pepper (any colour you prefer)
- 1 pound lean ground beef
- 1 spray cooking spray
- 1 onion, peeled and chopped
- 2 cloves of garlic, pealed and chopped
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- ¼ cup of water
- ¼ cup raisins
- 40g kalamata black olives, pitted and sliced
- 1 ¼ brown rice, cooked according to package directions
- 1 teaspoon table salt (more if desired)
- 1 ¼ cup chicken stock or vegetable stock
Weight Watchers Point Plus: 7 for one pepper
- Preheat oven to 350°F.
- Spray large frying pan with cooking spray, over medium- high heat cook the beef, stirring often to break up chunks until the beef if no longer pink, abut 8 to 10 minutes. Using a slotted spoon transfer the beef to a bowl but allow remaining liquid to stay in the pan.
- Add the onion and garlic to the pan, cook for 5 minutes stirring frequently. Add the paprika, cumin, salt and ¼ cup of water, stir and cook for one more minute.
- Add the raisins, olives, beef and rice. Mix all ingredients, adjust salt to taste and allow the mixture to cool 5 minutes before stuffing your peppers.
- Wash your peppers and cut the tops off; discard membranes and seeds but keep the tops.
- Stuff peppers with beef and rice mixture, place peppers in a deep baking dish, pour broth in the baking dish, this will prevent the peppers from burning and add extra moisture. Bake for 40 to 50 minutes depending on how soft you like your stuffed peppers