Picadillo Stuffed Peppers!

Sunday, April 7, 2013

EIE Challenge Tip of the Day 41: You’ve all come such a long way and you’re so close to being done with an experience that we all hope was informative and encouraging in regards to how you view your nutritional choices. Take moment to realize how much the thought process that goes into making smart food choices has become second nature and no longer requires as much stress as it used to. This is only the beginning, PCFers!


Ankle mobility w/band
Hip extension w/ band
Overhead band distraction

Skill Work:

10 minutes to improve technique with:
Triple Unders or Double Unders



For time:
50 Walking lunge steps
25 Chest to bar Pull-ups
50 Box jumps (24/20”)
25 Triple unders
50 Back extensions

25 Ring dips
50 Knees to elbows
25 Wallball “2-fer-1’s” (20/14)
50 Sit-ups
5 Rope Climbs

Cool Down:

Pigeon, 1 minute per side
Reverse plank, 30 seconds
Pike stretch, 1 minute




Picadillo Stuffed Peppers

I made these last weekend and they were delicious! 🙂


1 pound grass-fed, ground beef
~1 tablespoons coconut oil
1/2 sweet onion, diced
4 cloves garlic, chopped fine
1 teaspoon dried oregano
2 teaspoons ground cumin
1/2 teaspoon Kosher salt
1/2 teaspoon allspice
1 bay leaf
12 ounces diced or crushed tomatoes
1 tablespoon tomato paste
1/4 cup raisins
10 black olives (I used the fresh olives by the cheese section at whole foods instead of the canned as I only needed ten. Plus, mine were soaked in red wine and it gave them a nice flavor)
1/4 cup capers, rinsed
2-3 red or yellow, sweet bell peppers

In a large saute pan, heat the oil over medium-high heat.  Cook the onion for a few minutes, until translucent.  Add the beef and brown until cooked through.  Drain off excess accumulated fat, if necessary, leaving about 2 tablespoons.

Add the garlic, oregano, cumin, salt, allspice, bay leaf, tomatoes, tomato paste, and water.  Mix well, cover, and simmer for 20 minutes.  Add more water if necessary to keep it moist.

Add the olives and capers.  Mix well and simmer, partially covered, for an additional 10 minutes.  Remove from heat.  Discard the bay leaf.

Preheat the oven to 375F.  Cut the peppers in half lengthwise, and remove the core and seeds.  Use a smaller peeler to scape out the white spines.  Fill each pepper half with the picadillo, and set the peppers aside.  If you have excess filling (as I did using 2 peppers), place the extra picadillo in the bottom of a lightly greased baking dish.  Then put the stuffed peppers on top of the picadillo – this results in the juices from the peppers mixing with the meat, which will be extra delicious on its own.

Bake for 30-40 minutes, loosely covered in foil, until the peppers are tender.  Serve hot, and enjoy!


~ Jamie

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