Directions
Prep the peppers: Slice off the tops, scoop out seeds, and set aside. Chop the tops to use in the filling.
Make the sofrito: In a skillet, heat olive oil. Sauté red and white onions and garlic until fragrant. Add the chopped pepper tops.
Build the picadillo: Stir in ground beef, season with cumin, oregano, salt, and pepper. Once browned, add tomato sauce and simmer 10–15 minutes until thickened.
Make the saffron rice: In a saucepan, cook jasmine rice with a drizzle of olive oil, a pinch of salt, and a few saffron threads. Simmer until rice is fluffy and infused with golden color and flavor.
Layer the filling: Place a spoonful of the saffron rice in the bottom of each pepper, then top generously with the picadillo.
Finish and bake: Sprinkle Romano cheese over the top. Place peppers upright in a baking dish with a splash of water at the bottom. Bake at 375°F for 30 minutes, until peppers are tender and cheese is golden.
Recipe Note
Optional: swap Romano for cheddar cheese, sprinkle with sesame seeds, scallions, cilantro or parsley
