- 1/2 onion diced
- 2 Tablespoons EVO
- 1 lb ground beef
- 1 bell pepper diced
- 2 medium potatoes diced
- 2 carrots diced
- 1 lb tomatoes diced (About 2 large tomatoes)
- 5 tablespoons of Zesty Cilantro
- Salt and pepper to taste
- 4 Big bell peppers (for stuffing)
FOR THE SAUCE
- 4 tablespoons Whole30 compliant mayo
- 2 tbsp of zesty cilantro sauce
1- Preheat the oven to 350 degrees F.
2- Bring in a small pan water to boil and add the diced carrots and potatoes just until they start to soften ( thank you @dashof_colorandspice for this life changing tip).
3- Heat oil in a large skillet; once oil is hot add the onions, diced bell pepper, tomatoes, and cook for about 3 min.
4- Add the ground beef to the pan but be sure to break up large lumps of meat to make sure all the little pieces are well cooked and seasoned. Fry until brown, about 8 minutes.
5- Add the diced carrots, potatoes, salt, pepper and the 4 Tbsp of Zesty cilantro. cook on low heat another 8-10 minutes, stirring occasionally.
6- Meanwhile, cut the peppers in half and spoon out the seeds. Place in a microwave safe dish with 1/4 cup water. Cover with plastic wrap and microwave for 5 minutes so the peppers soften.
7- Fill the peppers with the picadillo and bake for 20 minutes or until peppers are tender. top with the cilantro mayo sauce and serve.