Ingredients

• 2 tablespoons olive oil
• 2 cups chopped onions
• 2 cups chopped red bell peppers
• 4 large garlic cloves, minced
• 2 pounds lean ground beef
• 1 tablespoon ground cumin
• 1/2 teaspoon cayenne pepper
• 2 cups canned crushed tomatoes with added purée
• 1 14 1/2-ounce can beef broth
• 1 cup frozen peas
• 1/4 cup drained capers

Instructions

1. Heat oil in large pot over medium-high heat. Add onions, bell peppers and garlic; sauté 5 minutes. Add beef, cumin and cayenne pepper; sauté until beef is brown, breaking up beef with back of fork, about 8 minutes. Add crushed tomatoes, broth, peas and capers. Simmer until picadillo is thick, stirring occasionally, about 20 minutes. Season with salt and pepper and serve.