Argentinian Picadillo Beef-Stuffed Bell Peppers Recipe
Prep Time:
1 hour, 10 minutes
Cook Time:
50 minutes
Servings:
4 Servings
Ingredients
  • 1 ½ pounds beef flatiron steak
  • ⅓ cup golden raisins
  • 6 tablespoons olive oil, divided
  • 2 cups finely diced yellow onion (1 large onion)
  • 1 ½ teaspoons kosher salt, divided
  • 1 tablespoon smoked paprika
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • ½ teaspoon crushed red pepper flakes
  • ½ teaspoon freshly cracked black pepper
  • ½ cup beef bone broth
  • ½ 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
  • ½ cup cilantro leaves, finely chopped
  • 3 large cloves garlic, minced
  • 3 tablespoons red wine vinegar
  • ½ teaspoon kosher salt
  • ½ teaspoon dried oregano
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon freshly cracked black pepper
  • ½ cup extra-virgin olive oil
Directions
  1. Preheat the oven to 400 F.
  2. Place the steak in the freezer for 20 minutes until firm but not frozen.
  3. While the steak is chilling, place the raisins in a bowl and cover them with hot water to soften for 10 minutes.
  4. Drain the raisins and set them aside.
  5. Remove the steak from the freezer and place it on a cutting board.
  6. Slice the steak against the grain into thin strips.
  7. Cut these pieces into matchstick widths.
  8. Turn the strips and slice again to form small, uniform cubes. Set aside.
  9. In a large skillet or Dutch oven, heat 3 tablespoons of the olive oil over medium-low heat.
  10. Add the onion and ½ teaspoon of salt.
  11. Cover the pan with a lid, and cook, stirring frequently, until the onion is very soft and translucent, but not brown (about 10 minutes).
  12. Increase the heat to medium-high and add the beef.
  13. Cook and stir constantly for about 3 minutes until the beef is just turning brown.
  14. Add the paprika, oregano, cumin, red pepper flakes, pepper, and remaining teaspoon of salt.
  15. Cook and stir for 1 minute.
  16. Add the beef broth and simmer for about 5 minutes until the liquid has reduced and the beef mixture has thickened.
  17. Turn off the heat and gently stir in the olives and raisins. Remove the pan from the burner and cool for about 20 minutes.
  18. Brush a 13 x 9-inch baking dish with 2 tablespoons of olive oil.
  19. Cut the bell peppers in half lengthwise and remove the stems and seeds.
  20. Rub the remaining tablespoon of olive oil on the peppers and place them cut-side-down in the baking dish.
  21. Roast the peppers for 15 minutes, then remove them from the oven.
  22. Carefully fold the chopped egg into the cooled beef filling.
  23. Flip the pepper halves so they are cut-side-up.
  24. Fill the halves with the beef mixture, gently pushing it into the cavities of the peppers.
  25. Bake the stuffed peppers for 15 minutes.
  26. While 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. Whisk in the olive oil until combined.
  28. Drizzle the baked peppers with some of the chimichurri sauce and serve immediately with the remaining sauce on the side.