Gallos de Picadillo

Ingredients

Olive oil

2 tablespoons

Ground beef

1 pound

Onion

1 medium, finely chopped

Garlic

2 cloves, minced

Tomato sauce

1 cup

Salt

to taste

Black pepper

to taste

Piquillo peppers

12-14, jarred or fresh, stems removed

Fresh parsley

2 tablespoons, chopped (for garnish)

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the ground beef, chopped onion, and minced garlic. Cook for about 8-10 minutes, stirring occasionally, until the beef is browned and the onion is soft and translucent.
3. Stir in the tomato sauce, and add salt and black pepper to taste. Lower the heat and let the mixture simmer for 15 minutes, allowing the flavors to meld together beautifully.
4. Preheat the oven to 350°F (175°C).
5. Carefully stuff each piquillo pepper with the beef mixture, ensuring they are generously filled without overstuffing.
6. Place the stuffed peppers in a baking dish, ensuring they fit snugly but are not overcrowded.
7. Bake in the preheated oven for 15 minutes, or until the peppers are heated through and the skin is slightly blistered.
8. Remove from the oven and let cool for a couple of minutes. Garnish with chopped parsley before serving.