Best Cuban Style Stuffed Peppers Recipes

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

Ingredients

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.

MOMMY'S CUBAN STYLE STUFFED PEPPERS

MOMMY'S CUBAN STYLE STUFFED PEPPERS image

Categories Beef Bake Low Fat Dinner

Yield 6 4-6

Number Of Ingredients 10

Ingredients

6 green peppers
1 1/2 lbs lean ground beef
1/2 large red onion chopped
1 can of diced tomatoes
3 slices of bread
2 tsp salt
1/2 tsp pepper
1 can tomato sauce
1/4 cup white wine
1 1/2 tsp cumin

Steps:

Preheat oven to 300 degrees. cut the tops of the peppers of and remove seeds and veins. Place in boiling water with salt added for 3 min. In a frying pan saute the beef and onions until brown. Sir in drained tomatoes(save the juice). Remove from heat. DO NOT DRAIN. Remove the crust from the bread and cube. Add bread, salt, pepper, and 1/2 of the can of tomato sauce. Stuff the peppers and place in a large rectangle baking pan. In a sauce pan add the rest of the can of tomato sauce with 1/4 of the juice you saved from the tomatoes, wine and cumin. Stir on med low until warm. Add sauce to the tops of the peppers. Place in the oven and bake for 45 minutes.