Spiced Beef Picadillo with Sweet Peppers

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Ground beef slow-simmered with tomatoes, bell peppers, and raisins in a rich, aromatic sauce, perfect for serving over rice or with crusty bread. This puerto rican-inspired one pot ready in about 60 minutes pairs ground beef, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb ground beef
• 2 tbsp olive oil
• 1 medium, finely chopped onion
• 2 cloves, minced garlic
• 1, finely chopped green bell pepper
• 1, finely chopped red bell pepper
• 14 oz can diced tomatoes
• 1/2 cup tomato sauce
• 1/2 tsp dried oregano
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 cup raisins
• 2 tbsp white wine

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add ground beef and cook, breaking into crumbles, for 5 minutes until browned. Drain excess fat and return to the skillet.
2. Step 2: Add chopped onion and minced garlic, stirring for 2 minutes until fragrant and onions are translucent.
3. Step 3: Stir in chopped green bell pepper, red bell pepper, diced tomatoes, tomato sauce, 1/2 tsp dried oregano, 1/4 tsp cayenne pepper, and 1/2 tsp salt. Bring to a simmer and cook uncovered for 10 minutes, stirring occasionally.
4. Step 4: Reduce heat to low, cover, and simmer for 25 minutes until flavors meld and sauce thickens slightly.
5. Step 5: Stir in 1/4 cup raisins and 2 tbsp white wine. Cook uncovered for 5 more minutes until wine evaporates and sauce coats the back of a spoon.