Cuban Style Stuffed Peppers Recipes

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CUBAN-STYLE STUFFED PEPPERS



Cuban-Style Stuffed Peppers image

Cooking green pepper halves in the microwave not only cuts down the cooking time but it keeps the kitchen cooler.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 15

1 pound lean ground beef (90% lean)
1/2 cup chopped onion
2 teaspoons minced garlic
2 teaspoons olive oil
1 can (14-1/2 ounces) diced tomatoes with mild green chilies
1 cup cooked long grain rice
1/4 cup dry red wine
1/4 cup sliced pimiento-stuffed olives
3 tablespoons tomato paste
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon pepper
4 large green peppers
1 cup water
Roasted sweet red pepper strips, optional

Steps:

  • In a large skillet, cook beef, onion and garlic in oil over medium heat until meat is no longer pink; drain. Stir in the next eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes., Meanwhile, cut green peppers in half lengthwise; discard seeds. Place in an ungreased shallow 3-qt. microwave-safe dish; add water. Cover and microwave on high for 8-10 minutes or until crisp-tender. Drain; fill each pepper half with 1/2 cup meat mixture. Garnish with red pepper strips if desired.

Nutrition Facts : Calories 317 calories, Fat 12g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 1250mg sodium, Carbohydrate 24g carbohydrate (13g sugars, Fiber 6g fiber), Protein 25g protein.

CUBAN STUFFED BELL PEPPERS



Cuban Stuffed Bell Peppers image

I enjoyed this tremendously and was initially doubtful of using bread in the stuffing, but they turned out very well. This recipe is courtesy of the 3 Guys from Miami.

Provided by chefwally

Categories     Cuban

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

6 large green peppers
1 tablespoon olive oil
1 large onion, chopped
1 1/2 lbs ground beef
1 (16 ounce) can chopped tomatoes, drained (save the tomato juice)
2 cups day old French bread
2 teaspoons salt
1/2 teaspoon pepper
1 cup ketchup
1/4 cup red wine
2 teaspoons ground cumin

Steps:

  • Wash green peppers, slice off stem end, and remove seeds and membrane. Drop the peppers into boiling water that has been lightly salted. Boil for two or three minutes and remove.
  • Sauté onion with ground beef and a little olive until browned. (DO NOT DRAIN.) Stir in tomatoes (I used chili style canned tomatoes) and heat through. Remove from heat and stir in bread cubes, 1 teaspoon of cumin, salt, pepper, and 1/2 cup ketchup.
  • Stuff peppers and place in lightly greased baking pan. Mix 1/2 cup ketchup with 1/4 cup tomato juice, wine, and one teaspoon ground cumin. Pour this sauce over the peppers, cover the pan, and bake at 300° F for 45 minutes.

Nutrition Facts : Calories 883.8, Fat 32.1, SaturatedFat 11.2, Cholesterol 115.7, Sodium 2543.2, Carbohydrate 99.6, Fiber 9.3, Sugar 27.2, Protein 49.8

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