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Cuban-Style Stuffed Peppers Recipe

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Cooking green pepper halves in the microwave not only cuts down the cooking time but it keeps the kitchen cooler.

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4 Servings
Prep/Total Time: 25 min.

Ingredients

1 pound lean ground beef
1/2 cup chopped onion
2 teaspoons minced garlic
2 teaspoons Crisco® Pure 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

Directions

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. Yield: 4 servings.

Nutritional Analysis: 2 stuffed pepper halves equals 317 calories, 12 g fat (4 g saturated fat), 56 mg cholesterol, 1,250 mg sodium, 24 g carbohydrate, 6 g fiber, 25 g protein.

Cuban-Style Stuffed Peppers published in Weeknight Cooking Made Easy Annual 2005, p10

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