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Cuban-Style Stuffed Peppers Recipe

Cuban-Style Stuffed Peppers Recipe

Cooking green pepper halves in the microwave not only cuts down the cooking time but it keeps the kitchen cooler.
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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.
Editor's Note: This recipe was tested in a 1,100-watt microwave.

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 Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.