Cuban Stuffed Bell Peppers Recipe

Name: Cuban Stuffed Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
Saute 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.
3
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 300u00b0 F for 45 minutes.

596

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 large green peppers, 1 tablespoon olive oil, 1 large onion, chopped, 1 1/2 lbs ground beef, and more.

Yes, Cuban Stuffed Bell Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cuban Stuffed Bell Peppers

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