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    Posted In: Cuban Recipes
    January 6, 2015 — Updated May 5, 2019 — by Julie — Leave a Comment

    Home » Cuban Recipes » Cuban Stuffed Peppers

    Cuban Stuffed Peppers

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    Cuban Stuffed Bell Peppers perfect with a tomato and avocado side salad!

    There was nothing worse than stuffed bell peppers when I was growing up. I hated vegetables and this was basically an entire vegetable for dinner. Once I became an adult I sorta just grew into them. I started eating them when I realized that I couldn’t eat pasta and pizza every day for dinner. Bummer I know. This is a perfect weeknight meal. Super easy. You can also omit the rice if you’re watching your carb intake. 

    The bell peppers are stuffed with a delicious Cuban picadillo filling and some cooked rice. What makes Cuban picadillo special? I would say the seasoning, raisins, and olives. Absolutely delicious. 

    Cuban stuffed bell peppers filled with cuban picadillo filling

    stuffed bell peppers with ground beef and rice

    Cuban Stuffed Peppers

    Print Recipe Pin Recipe
    Course: Main Dish
    Cuisine: Cuban
    Prep Time: 5 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 5 minutes minutes
    Servings: 6 servings
    Calories: 305kcal
    Author: Julie Maestre
    Bell peppers stuffed with a unique Cuban beef filling and rice. Just like grandma used to make it. Lots of seasoning and love poured into this recipe.

    Ingredients

    • 1 lb ground beef
    • 1 small onion
    • 2 garlic cloves
    • 2 bay leaves
    • ½ packet of sazon optional
    • ½ tsp garlic powder
    • ½ tsp onion powder
    • ½ tsp oregano
    • Salt and pepper to taste
    • ¼ cup vino seco dry white wine
    • 1 tbsp tomato paste
    • 3/4 cup tomato sauce
    • ½ cup water
    • 3 tbsp Spanish olives
    • 3 tbsp raisins
    • 6 bell peppers
    • 1 cup cooked rice

    Instructions

    • Remove seeds and membranes; rinse peppers and place in a preheated oven at 350 degrees for 25 minutes.
    • In a skillet with some oil cook ground beef for about 10 minutes or until browned completely, stirring occasionally.
    • Add the onions, garlic, red pepper flakes, garlic powder, oregano, onion powder, bay leaves, sazon (optional), season with salt and pepper and cook for 2 minutes.
    • Add the vino Seco (dry white wine) tomato paste, tomato sauce, and some water; cover slightly and let it cook for about 25 minutes.
    • Stir in the raisins and olives and let it cook for an additional 5 minutes.
    • Remove from the heat and stir in the cooked rice.
    • Stuff peppers with rice and beef mixture and pour some salsa over the peppers.
    • Place in the oven for an additional 25 minutes and Enjoy.

    Video

    Nutrition

    Calories: 305kcal | Carbohydrates: 25g | Protein: 15g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 53mg | Sodium: 241mg | Potassium: 681mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3900IU | Vitamin C: 156.8mg | Calcium: 37mg | Iron: 2.7mg
    Tried this recipe?Mention @cookedbyjulie or tag #cookedbyjulie!

    Filed Under: Cuban Recipes

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    Hi, I'm Julie! I’m extremely fortunate to make a living doing what I truly love – creating and sharing my favorite “can’t live without” recipes with readers from all over the world.

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