Description
This savory Cuban-Style Stuffed Peppers recipe features bell peppers filled with a flavorful Cuban Picadillo mixture of ground beef or turkey, vegetables, olives, raisins, and optional cooked rice. Roasted to tender perfection and infused with classic spices like cumin and oregano, these stuffed peppers offer a delightful balance of savory and slightly sweet flavors, perfect for impressing guests or enjoying a hearty family meal.
Ingredients
Scale
Filling Ingredients
- 1 batch Cuban Picadillo (can use leftovers)
- 1 tablespoon Olive Oil (or vegetable oil)
- 1 cup Diced Onion (shallots can be substituted)
- 1 cup Diced Green Pepper (other bell pepper colors optional)
- 3 cloves Garlic (minced fresh)
- 1 pound Ground Beef or Ground Turkey (for a leaner option)
- 1/2 cup Dry Cooking Wine (Vino Seco, optional)
- 1 cup Tomato Sauce (or crushed tomatoes)
- 1 teaspoon Ground Cumin (or chili powder)
- 1 teaspoon Dried Oregano (fresh oregano can be used)
- 1/4 teaspoon Salt (to taste)
- 1/4 teaspoon Black Pepper (to taste)
- 1/2 cup Spanish Olives (optional for briny flavor)
- 1/4 cup Raisins (optional)
- 1 cup White Rice (cooked, optional)
Peppers
- 4 pieces Bell Peppers (red, yellow, or green based on preference)
- 1 tablespoon Additional Olive Oil (for coating)
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC) and line a baking dish with parchment paper to prevent sticking and for easy cleanup.
- Prepare Peppers: Halve the bell peppers lengthwise and remove the seeds and membranes. Coat each pepper half generously with olive oil to help them roast evenly and retain moisture.
- Roast Peppers: Place the oiled bell pepper halves cut-side up in the prepared baking dish and roast them in the oven for about 15 minutes, until they start to become slightly tender but still maintain their shape.
- Sauté Vegetables: While peppers roast, heat a drizzle of olive oil in a skillet over medium heat. Add diced onions and green peppers, cooking until softened. Add minced garlic and stir until fragrant, about 1 minute.
- Cook Meat Filling: Add ground beef or turkey to the skillet and cook until browned, breaking it up with a spoon. Pour in the dry cooking wine (if using), then stir in tomato sauce, ground cumin, dried oregano, salt, and pepper. Allow the mixture to simmer gently to meld the flavors.
- Add Olives and Raisins: Stir in Spanish olives and raisins to the meat mixture, adding a briny and subtly sweet note. If using, fold in cooked white rice to help bind the filling and add texture.
- Fill Peppers: Remove the roasted peppers from the oven and spoon the picadillo-rice mixture evenly into each half, pressing down gently to distribute the filling well.
- Final Roast: Pour a small amount of water into the bottom of the baking dish to help steam the peppers. Cover the dish tightly with foil and return to the oven to roast for an additional 20-25 minutes until the peppers are tender and heated through.
- Serve: Serve the stuffed peppers hot. Optionally, top with shredded mozzarella or your favorite sauce for an added indulgent touch.
Notes
- You can substitute ground turkey for beef to reduce fat content.
- Dry cooking wine can be omitted for a non-alcoholic version.
- Use leftover Cuban Picadillo or prepare fresh to save time.
- Variety of bell pepper colors can customize sweetness and presentation.
- Cooked rice is optional but helps create a more filling stuffing.
- Covering with foil during the final roast traps steam to tenderize the peppers.
- Consider topping with cheese or a tangy sauce for serving.
