Best 6 Cuban Stuffed Bell Peppers Recipes

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Cuban Stuffed Bell Peppers, a classic dish of Cuban cuisine, entice the senses with their vibrant colors and savory aromas. These bell peppers are meticulously stuffed with a delectable mixture of ground beef, rice, vegetables, and a blend of spices that tantalize the taste buds. The tender bell peppers, roasted to perfection, cradle the flavorful filling, creating a harmonious balance of textures and flavors. Alongside the main recipe, this article presents variations that cater to diverse culinary preferences. For those who prefer a vegetarian delight, there's a meatless version packed with nutrient-rich ingredients like black beans, corn, and sweet potatoes. Seafood enthusiasts can indulge in the seafood-stuffed bell peppers, where succulent shrimp and flaky fish mingle with aromatic rice and vegetables. And for those with dietary restrictions, a gluten-free option ensures everyone can savor the goodness of Cuban Stuffed Bell Peppers.

Check out the recipes below so you can choose the best recipe for yourself!

CUBAN STUFFED PEPPERS



Cuban Stuffed Peppers image

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.

Provided by Julie Maestre

Categories     Main Dish

Time 1h5m

Number Of Ingredients 17

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

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.

Nutrition Facts : Calories 305 kcal, Carbohydrate 25 g, Protein 15 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 53 mg, Sodium 241 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

THE BEST STUFFED PEPPERS



The Best Stuffed Peppers image

We've made this classic easier and faster by using the microwave to par-cook the peppers, saving you about 45 minutes of cook time! This is a great recipe to use up leftover rice. Be sure to really pile in the filling (mounding it is ok) as it will shrink as it cooks.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 13

6 large red, orange or yellow bell peppers
3 tablespoons olive oil
1 pound ground beef
2 medium onions, chopped
4 cloves garlic, finely grated
2 teaspoons thyme leaves
Kosher salt and freshly ground black pepper
4 plum tomatoes, cored and cut into 1/2-inch pieces
2 tablespoons tomato paste
1 cup dry white wine
1 cup low-sodium chicken broth
2 cups cooked rice
2 cups shredded Muenster cheese

Steps:

  • If your peppers don't sit upright on your cutting board, trim about 1/8-inch off the bottoms to even them out so they can stand without falling over. Cut the top off each pepper about 1/2-inch down. Remove and discard the stems, then finely chop the remaining flesh from the tops. Scoop out the seeds and as much of the membranes as you can. Place the peppers in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and microwave on high power for 12 minutes. Carefully uncover and let them sit until ready to assemble.
  • Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Spread the beef in an even layer and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pan until the meat is lightly browned all over, 6 to 8 minutes. Transfer the browned meat to a large bowl with a slotted spoon.
  • Reduce the heat to medium. Heat the remaining 1 tablespoon oil and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until falling apart and much of the liquid has evaporated, about 7 minutes.
  • Stir in the tomato paste and cook, stirring constantly until brick red colored, about 1 minute. Stir in the wine and cook until the mixture is reduced, very thick and no smell of alcohol remains, 6 to 8 minutes. Add the broth and bring to a boil. Transfer to the bowl with the beef. Stir in the rice until completely combined. (The mixture will be wet.) Season with salt and pepper.
  • Arrange a rack in the center of the oven and preheat to 450 degrees F.
  • Place the peppers cut-side up in a 13-by-9-inch baking dish. Spoon the filling into the peppers, gently pressing it in with the back of a spoon. Be careful not to overstuff and split the sides of the peppers. Bake for 15 minutes. Then top with the cheese and continue baking until the filling is heated through and the cheese is browned in spots, 10 to 12 minutes.

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

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.

STUFFED CUBANELLE PEPPERS



Stuffed Cubanelle Peppers image

A succulent sweet pepper, stuffed, and topped, this is the best stuffed pepper you will ever have. You will remember this dish. I like using roasted garlic flavored tomato sauce.

Provided by Keith Harden

Categories     Main Dish Recipes     Stuffed Main Dish Recipes

Time 2h5m

Yield 4

Number Of Ingredients 16

1 cup water
½ cup white rice
3 tablespoons extra-virgin olive oil
1 pound lean ground sirloin
2 (14 ounce) cans tomato sauce, divided
2 green onions, chopped
1 teaspoon garlic salt
1 teaspoon kosher salt
1 teaspoon cracked black pepper
4 Cubanelle peppers, halved lengthwise and seeded
1 (14 ounce) can tomato sauce
1 tablespoon packed brown sugar
1 tablespoon dried parsley
1 teaspoon dried basil
½ teaspoon dried oregano
¾ cup shredded mozzarella cheese

Steps:

  • Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes.
  • Heat olive oil in a large skillet over medium-high heat. Stir in ground sirloin; cook until it begins to brown, and is no longer pink, about 5 minutes. Drain any excess fat. Stir in 1 can tomato sauce, green onions, garlic salt, kosher salt, and pepper; cook until flavors combine, 5 to 10 minutes.
  • Mix rice into ground sirloin mixture.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Stuff Cubanelle pepper halves with the meat and rice mixture, rounding the tops. Place the stuffed peppers into a 9x13-inch baking dish.
  • Stir remaining can of tomato sauce, brown sugar, parsley, basil, and oregano together in a bowl. Spoon tomato sauce over peppers in the baking dish.
  • Bake in the preheated oven until peppers are hot and beginning to brown, about 1 hour. Sprinkle mozzarella cheese on top.

Nutrition Facts : Calories 556.9 calories, Carbohydrate 42.3 g, Cholesterol 82 mg, Fat 30 g, Fiber 6.7 g, Protein 31.6 g, SaturatedFat 9.8 g, Sodium 2699.7 mg, Sugar 16.5 g

CUBAN STUFFED PEPPERS



Cuban Stuffed Peppers image

Bell peppers are filled with a Cuban picadillo stuffing of rice, ground beef, tomatoes, raisins and Spanish olives.

Provided by McCormick Gourmet

Categories     Entrees,

Yield 6

Number Of Ingredients 11

3 medium bell peppers halved lengthwise, stem and seeds removed
1/2 pound ground beef
1 small onion chopped
1 tbsp McCormick Gourmet™ Cuban Seasoning
1 large tomato chopped
1/4 cup dry white wine
1 can (8 oz) tomato sauce
1/4 cup toasted slivered almonds
1/4 cup raisins
2 tbsps chopped pimiento-stuffed Spanish olives
1 cup cooked rice

Steps:

  • Bring large saucepan of water to boil. Add bell pepper halves; cook 15 minutes on medium heat or until tender. Immediately remove bell peppers with slotted spoon to ice bath to stop cooking process. Pat dry with paper towels. Arrange bell pepper halves, cut-sides up, in 13x9-inch baking dish
  • Meanwhile, preheat oven to 350°F. Brown ground beef in large skillet on medium-high heat. Drain fat. Add onion and Seasoning; cook and stir 4 minutes or until onion is tender. Stir in remaining ingredients except cooked rice. Cook and stir 5 minutes. Stir in rice. Spoon beef mixture evenly into bell pepper halves
  • Bake 20 minutes or until bell peppers are tender

Nutrition Facts : Calories 214 Calories

CUBAN STUFFED BELL PEPPERS



Cuban Stuffed Bell Peppers image

I enjoyed this tremendously and was initially doubtful of using bread in the stuffing, but they turned out very well. This recipe is courtesy of the 3 Guys from Miami.

Provided by chefwally

Categories     Cuban

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

6 large green peppers
1 tablespoon olive oil
1 large onion, chopped
1 1/2 lbs ground beef
1 (16 ounce) can chopped tomatoes, drained (save the tomato juice)
2 cups day old French bread
2 teaspoons salt
1/2 teaspoon pepper
1 cup ketchup
1/4 cup red wine
2 teaspoons ground cumin

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.

Nutrition Facts : Calories 883.8, Fat 32.1, SaturatedFat 11.2, Cholesterol 115.7, Sodium 2543.2, Carbohydrate 99.6, Fiber 9.3, Sugar 27.2, Protein 49.8

Tips:

  • Choose ripe and firm bell peppers. Look for ones that are brightly colored and have smooth skin.
  • To save time, use pre-cooked rice. If you're using uncooked rice, be sure to rinse it well before cooking.
  • Feel free to add other vegetables to the stuffing, such as chopped onion, celery, or carrots.
  • If you don't have ground beef, you can use ground turkey or chicken instead.
  • Add a little bit of heat to the dish by using spicy sausage or diced jalapeños.
  • Serve the stuffed bell peppers with a side of sour cream, salsa, or guacamole.

Conclusion:

Cuban stuffed bell peppers are a delicious and easy-to-make dish that is perfect for a weeknight meal. They are packed with flavor and can be customized to your liking. So next time you're looking for a new recipe to try, give these Cuban stuffed bell peppers a try!

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