Ingredients
- 2 cups Picadillo recipe on the blog
- 4 Bell peppers
- 2 tbsp Olive oil
- ½ cup Onions Diced
- ⅓ cup Green Bell Peppers Diced
- 3 cloves Garlic Diced
- 1 3oz can Tomato sauce
- ½ cup White cooking wine
- ¼ cup Water
- 2 tbsp White wine vinegar
- 1 tbsp Garlic powder
- 2 tsp Salt
- 2 tsp Onion powder
- 1 tsp Red pepper flakes
- ½ tsp Dried oregano
- 2 dry Bay leaves
Instructions
- Dice your onion, garlic, and green peppers in a food processor or by hand.
- Using a pot with matching lid, coat the bottom with the olive oil and heat over medium-high heat.
- Once hot, add the diced onion, garlic, and green peppers and cook for about 3-5 minutes, until the onions are translucent.
- Add the white cooking wine, tomato sauce, water, white wine vinegar, garlic powder, salt, onion powder, red pepper flakes, oregano, and bay leaves. Stir to combine.
- Allow the sauce to come to a boil and in the meantime stuff your peppers.
- To stuff your peppers cut the top off the bell peppers and remove the inside of the peppers. Stuff the inside with about ½ a cup of picadillo. Make sure not to throw away the top of the bell pepper.
- Once the sauce is boiling, lower the heat to a medium-low heat to maintain a rolling simmer on the sauce.
- Place the bell peppers in the pot and place the top of the bell peppers on the bell peppers. Place the lid of the pot on the pot.
- Cook for 45 minutes or until you notice that the bell peppers become soft and wrinkly.
- Remove from the pot and serve with rice, using the sauce to drench the bell peppers and rice.
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