Picadillo Stuffed Pepper Casserole

Stuffed peppers are an excellent change-of-pace dinner. This recipe
shakes things up a bit with a few unique ingredients--cinnamon, raisins
and almonds turn this into a sublime supper.

Picadillo Stuffed Pepper Casserole
from Campbell's Kitchen

Prep Time: 20 min. Bake Time: 30 min.

1 lb. ground beef
1/8 tsp. garlic powder or 1 small clove garlic, minced
1 can (about 14.5 ounces) stewed tomatoes
1/2 cup Pace(R) Picante Sauce
1 tsp. ground cumin
1/4 tsp. ground cinnamon
1/3 cup raisins
1/3 cup toasted slivered almond
2 medium green peppers, seeded and cut into lengthwise quarters
2 oz. shredded Cheddar cheese (about 1/2 cup)
Fresh basil leaves

Directions:
Cook the beef and garlic in a 10-inch skillet over medium-high heat
until the beef is well browned, stirring often to break up the meat.
Stir the tomatoes, picante sauce, cumin, cinnamon, raisins and almonds
in the skillet. Cook until the mixture is hot and bubbling.
Arrange the peppers in a 2-quart casserole. Spoon the beef mixture over
the peppers. Cover the dish.
Bake at 400 degreesF. for 25 minutes or until the peppers are tender.
Uncover the dish. Top with the cheese. Bake for 5 minutes or until the
cheese melts. Garnish with the basil.
 Tip : To toast the almonds, arrange them in a single layer in a
shallow-sided baking pan. Bake at 350 degreesF. for 10 minutes or until
they're lightly browned. Serves 4.

Kitchen Clip:
Pineapple upside down cake makes a super dessert, but if you don't have
time to make one, serve hot cocoa with purchased shortbread cookies for
dunking.
Received on Fri Nov 13 15:39:25 2009