Cuban Style Stuffed Peppers Recipes

CUBAN STUFFED PEPPERS

Steps:

• 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.

CUBAN STUFFED BELL PEPPERS

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.