Argentinian Picadillo Beef-Stuffed Bell Peppers Recipe

Argentinian-style beef is combined with Castelvetrano olives, sweet golden raisins, and a tender hard-boiled egg in our picadillo beef-stuffed peppers.

📝 Ingredients

• 1 1/2 pounds beef flatiron steak
• 1/3 cup golden raisins
• 6 tablespoons olive oil, divided
• 2 cups finely diced yellow onion (1 large onion)
• 1 1/2 teaspoons kosher salt, divided
• 1 tablespoon smoked paprika
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon freshly cracked black pepper
• 1/2 cup beef bone broth
• 1/2 cup pitted Castelvetrano olives, sliced
• 4 large red bell peppers
• 3 hard-boiled eggs, chilled , peeled, and diced
• 1 cup Italian parsley leaves, finely chopped
• 1/2 cup cilantro leaves, finely chopped
• 3 large cloves garlic, minced
• 3 tablespoons red wine vinegar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon freshly cracked black pepper
• 1/2 cup extra-virgin olive oil

👨‍🍳 Instructions

1. 1Preheat the oven to 400 F.
2. 2Place the steak in the freezer for 20 minutes until firm but not frozen.
3. 3While the steak is chilling, place the raisins in a bowl and cover them with hot water to soften for 10 minutes.
4. 4Drain the raisins and set them aside.
5. 5Remove the steak from the freezer and place it on a cutting board.
6. 6Slice the steak against the grain into thin strips.
7. 7Cut these pieces into matchstick widths.
8. 8Turn the strips and slice again to form small, uniform cubes. Set aside.
9. 9In a large skillet or Dutch oven, heat 3 tablespoons of the olive oil over medium-low heat.
10. 10Add the onion and ½ teaspoon of salt.
11. 11Cover the pan with a lid, and cook, stirring frequently, until the onion is very soft and translucent, but not brown (about 10 minutes).
12. 12Increase the heat to medium-high and add the beef.
13. 13Cook and stir constantly for about 3 minutes until the beef is just turning brown.
14. 14Add the paprika, oregano, cumin, red pepper flakes, pepper, and remaining teaspoon of salt.
15. 15Cook and stir for 1 minute.
16. 16Add the beef broth and simmer for about 5 minutes until the liquid has reduced and the beef mixture has thickened.
17. 17Turn off the heat and gently stir in the olives and raisins. Remove the pan from the burner and cool for about 20 minutes.
18. 18Brush a 13 x 9-inch baking dish with 2 tablespoons of olive oil.
19. 19Cut the bell peppers in half lengthwise and remove the stems and seeds.
20. 20Rub the remaining tablespoon of olive oil on the peppers and place them cut-side-down in the baking dish.
21. 21Roast the peppers for 15 minutes, then remove them from the oven.
22. 22Carefully fold the chopped egg into the cooled beef filling.
23. 23Flip the pepper halves so they are cut-side-up.
24. 24Fill the halves with the beef mixture, gently pushing it into the cavities of the peppers.
25. 25Bake the stuffed peppers for 15 minutes.
26. 26While the peppers are baking, combine the parsley, cilantro, garlic, red wine vinegar, salt, oregano, crushed red pepper, and black pepper in a large bowl.
27. 27Whisk in the olive oil until combined.
28. 28Drizzle the baked peppers with some of the chimichurri sauce and serve immediately with the remaining sauce on the side.