Cuban-Style Stuffed Peppers
Cooking green pepper halves in the microwave not only cuts down the cooking time but it keeps the kitchen cooler.
Total TimePrep/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 pepper strips if desired.
Editor's NoteThis recipe was tested in a 1,100-watt microwave.
Nutrition Facts1 cup: 317 calories, 12g fat (4g saturated fat), 56mg cholesterol, 1250mg sodium, 24g carbohydrate (13g sugars, 6g fiber), 25g protein.
Originally published as Cuban Stuffed Peppers in Weeknight Cooking Made Easy 2005