Picadillo stuffed peppers

Courtesy of Windy City Crossfit:

Ingredients:
1 small Spanish onion diced
2 cloves of garlic diced
2 dried bay leaves
1 lb of ground grass fed beef
1/2 a zucchini shredded with a cheese grater
14 oz can of tomato sauce
1/2 cup of pimiento stuffed green olives, roughly chopped
1 tablespoon of red wine vinegar
1 tablespoon of Olive Oil
Kosher Salt
Pepper
6 bell peppers

Preheat oven to 400
Heat olive oil in large pan over medium heat. Add onion, garlic, and bay leaves; saute until onion is soft and translucent, about 5-7 minutes. Add ground beef, shredded zucchini and a pinch of salt and pepper and saute until cooked, breaking up with a fork, about 7 minutes. Add the tomato sauce, green olives, a splash of the olive brine and red wine vinegar, taste and season with salt and pepper as needed and cook for an additional three minutes. Cut the top off of each of the peppers and crape out ribs and seeds. Place a 1/4 cup of water into the bottom of a glass dish and then fill each pepper with some of the picadillo mixture up to the top of the pepper. Place each pepper into the glass dish and cover with foil, put into the oven for 20 minutes. After 20 minutes, remove the foil and cook for an additional 5 minutes. Remove and let cool and then enjoy.