Flex Friday #3 - Recipe of Picadillo

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).


  1. Heat cast iron or non-stick pan on med/high heat;
  2. Cook ground meat until browned;
  3. Remove from pan. Sauté peppers and onions for 2-3min until they soften up;
  4. Add Garlic and cook for one more minute;
  5. Return meat to pan and mix;
  6. Add Spices, rice, cilantro, and lime juice, tomato sauce, a little salt, and pepper;
  7. Simmer for 5min on Med/Low temp until meat is fully cooked;
  8. Set aside and let cool. Stuff Peppers with Picadillo mix;
  9. Bake in an oven at 375degrees for 25-30min;


Stay Strong,
Coach Joe

Check the previous post: Flex Friday #2 – Shoulder Rehab