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Cuban-Style Stuffed Peppers

 Cuban-Style Stuffed Peppers
Cooking green pepper halves in the microwave not only cuts down the cooking time but it keeps the kitchen cooler.
4 ServingsPrep/Total Time: 25 min.


  • 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


  • 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

2 of 2

Cuban-Style Stuffed Peppers (continued)

Directions (continued)

  • pepper strips if desired. Yield: 4 servings.
Nutritional Facts: 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.