Cuban Stuffed Peppers Recipes

CUBAN-STYLE STUFFED PEPPERS

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.

STUFFED CUBANELLE PEPPERS

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.

CUBAN STUFFED PEPPERS

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

MOMMY'S CUBAN STYLE STUFFED PEPPERS

Steps:

• Preheat oven to 300 degrees. cut the tops of the peppers of and remove seeds and veins. Place in boiling water with salt added for 3 min. In a frying pan saute the beef and onions until brown. Sir in drained tomatoes(save the juice). Remove from heat. DO NOT DRAIN. Remove the crust from the bread and cube. Add bread, salt, pepper, and 1/2 of the can of tomato sauce. Stuff the peppers and place in a large rectangle baking pan. In a sauce pan add the rest of the can of tomato sauce with 1/4 of the juice you saved from the tomatoes, wine and cumin. Stir on med low until warm. Add sauce to the tops of the peppers. Place in the oven and bake for 45 minutes.

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.