Key West Picadillo

green-peppers

From Pat Barger:

Adapted from Helen Meyer’s Freezer Cookbook

It is good to make this a day ahead of time and let the flavors blend before serving or freezing.  In Key West and Cuba it is usually served over yellow rice.

Heat 1/4 c olive oil in a Dutch oven and cook
3 c chopped onion, covered, for 20 minutes over very low heat.

Add 2 large green peppers, diced and cook 20 minutes more.

In a separate skillet heat 2 T oil and brown 2 1/2 lb ground beef. When it is crumbly and well browned add to the Dutch oven along with 1 qt meatless marinara sauce, 1 1/3 c small pimento stuffed olives and 1/2 c of their juice,  6 T capers, 2 c seedless raisins, 1 t garlic powder, 1 t salt, 1 t celery salt, 1/2 t paprika, 2 T worchestershire sauce, a dash of tabasco and 1 t oregano, Simmer over low heat for 45 minutes.

To freeze, divide into 12 ziploc bags and freeze flat. To serve, thaw in fridge or microwave and heat thoroughly.