2 tbsp. oil
1 Bell pepper, chopped
1 onion, chopped
3 cloves garlic, pressed
1 lb. ground round
1/2 oz. olives
1 oz. Spanish capers
1/2 c. tomato sauce
1/8 tsp. each of pepper, ground cumin & oregano
1 oz. raisins
1/4 c. vino seco (Edmundo) (find in Spanish section)
Salt to taste
Sweet red peppers (green for decoration)

Saute in oil the Bell pepper, onion and garlic. Add the meat and cook for about 3 minutes or until its almost brown. Add the rest of the ingredients. Cook for 20 minutes more on medium heat. Place in serving plate and decorate with sweet red pepper and the green peas. Serves 4 to 6.