Cuban Stuffed Bell Peppers

READY IN: 1hr
Recipe by chefwally

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.

Top Review by ruby_slippers

I halved this recipe, and made some modifications based on what I had in my kitchen, so mine probably tastes totally different, but I agree with the other reviewers: the cumin and red wine make the sauce. I used a ground-beef/ground-turkey mix for the meat. I sauteed with onion as well as a mild pepper and additional diced bell pepper. I substituted a fresh tomato and some paste for the canned tomatoes. I used plain croutons and when I stirred them in, I added a few tablespoons of broth so they wouldn't dry out. Fabulous!

Ingredients Nutrition

Directions

  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. 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.
  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 300° F for 45 minutes.

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