It’s Friday! Time to Flex!!!
This week’s Flex Friday I thought I would give you one of my favorite recipes.
Cooking should be something we all try to do a bit more of as it is a key component to an overall healthy lifestyle. Nothing will ever be healthier than sourcing fresh local ingredients and cooking it yourself. With a little practice, you might grow to love it as I do.
Picadillo stuffed peppers
Picadillo is a Cuban specialty. This recipe is mt take on one a got form my wife’s aunt Gloria. I just cleaned it up a bit and made it my own. This is a great recipe for bulk prep for the week. You can even freeze some of the peppers to use later on.
- 6-Orange/Red/Yellow Bell Peppers (Tops Cut off and cleaned out);
- 1-Pound Ground Bison or 93% Lean Grass-Fed Beef;
- 1/2 Cup Diced Bell Pepper (Use from the tops);
- 1/4 Cup chopped Onion;
- 4-6 Cloves Minced Garlic;
- 1-1/2 Cup Brown Rice Cooked (You can use diced potatoes or plantains as a substitute);
- 1/4 Cup Chopped Cilantro;
- Juice from 2 limes;
- 1/2 Teaspoon Adobo Seasoning (Here are two I Like: Loisa and Frontier);
- 1/2 Teaspoon Cumin;
- Salt & Pepper to Taste;
- 2 Tablespoons Olive Oil;
- 1/4 Cup Tomato Sause (Muir Glen is my fav).
- Heat cast iron or non-stick pan on med/high heat;
- Cook ground meat until browned;
- Remove from pan. Sauté peppers and onions for 2-3min until they soften up;
- Add Garlic and cook for one more minute;
- Return meat to pan and mix;
- Add Spices, rice, cilantro, and lime juice, tomato sauce, a little salt, and pepper;
- Simmer for 5min on Med/Low temp until meat is fully cooked;
- Set aside and let cool. Stuff Peppers with Picadillo mix;
- Bake in an oven at 375degrees for 25-30min;
Check the previous post: Flex Friday #2 – Shoulder Rehab