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Skillet Picadillo with Sweet Peppers

Counter 11 · Meatballs & Mince

Skillet Picadillo with Sweet Peppers

A colorful weeknight picadillo of ground beef, red, yellow and green peppers, cumin and oregano, finished with a splash of sofrito and served over white rice.

4.6 389 cooks rated this
Prep
15 min
Cook
25 min
Serves
4
Level
Easy
Free recipe Jump to method

Doral kitchens run on picadillo. Every Cuban grandmother has her ratio of olives to raisins, and plenty of families skip both for a brighter, pepper-heavy version like this one. Three colors of bell pepper go in at the end so they keep some crunch and color. Start with a hot pan and resist stirring the beef right away; browning is where the flavor comes from. Leftovers are great stuffed into empanadas, over tostones or tucked into a fried egg sandwich the next morning.

Method

  1. Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering.

  2. Add the beef in one flat layer, season with the salt and cook undisturbed for 4 minutes until a brown crust forms. Break it into small crumbles and cook 3 minutes more.

  3. Push the meat to the edges, add the onion and garlic to the center and cook 4 minutes until the onion softens.

  4. Stir in the cumin, oregano, sofrito and tomato sauce and simmer 8 minutes, until most of the liquid has cooked off but the mixture still looks juicy.

  5. Add all three peppers and cook 4 to 5 minutes, stirring, until they brighten and are crisp-tender.

  6. Taste for salt and serve straight from the skillet over white rice with black beans on the side.

Rows of raw rolled meatballs on a floral china platter
Meatballs rolled and ready for the pan
Ground beef in a skillet above minced garlic and a chef knife
Browning ground beef while the garlic waits

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