Picadillo Stuffed Peppers

Picadillo Stuffed Peppers

1 pound ground beef
1 teaspoon garlic, minced
1 can tomatoes, diced
1/2 cup picante sauce
1 teaspoon cumin, ground
1/4 teaspoon cinnamon, ground
1/3 cup raisins
1/3 cup almonds, toasted, slivered
2 red bell peppers, seeded and quartered
1/2 cup cheddar cheese, shredded
basil leaves, optional

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 into the skillet. Don't be afraid to be generous with the cinnamon!  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 F 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.

I wish I had pics of this dish because the red peppers are so beautiful.  It probably has a middle-eastern influence, maybe Turkish, with a flavor reminescent of Cincinnati-Style chili but much richer and sweet/savory.  My mouth is watering as I type this:  you must try it to appreciate how wonderful the flavor and texture make your mouth feel.