Cuban Stuffed Peppers
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.
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Servings: 6 servings
- 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
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.
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