Picadillo Stuffed Bell Peppers

1. Preheat oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the bell pepper halves. 2. Bring a pot of lightly salted water to a boil. Add diced potato and cook for 5-7 minutes, until tender-crisp. Drain and set aside. 3. In a large skillet or Dutch oven, heat olive oil over medium heat. Add ground beef and cook, breaking it up, until browned. Drain any excess grease. 4. Add diced onion to the skillet and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute more until fragrant. 5. Stir in drained diced tomatoes, chopped green olives, raisins (if using), cooked diced potato, ground cumin, and dried oregano. Season with salt and pepper to taste. 6. Simmer for 10-15 minutes, stirring occasionally, until flavors have melded and a lot of the liquid has cooked off. 7. Arrange bell pepper halves in the prepared baking dish. Carefully spoon the picadillo mixture into each bell pepper half, mounding it slightly. 8. Cover the baking dish with foil and bake for 25-30 minutes, or until peppers are tender. Remove foil, sprinkle with shredded cheese, and bake for another 10 minutes, or until cheese is melted and bubbly. 9. Garnish with fresh parsley or cilantro before serving.