Description
This savory Cuban-style stuffed peppers recipe combines the rich flavors of traditional Picadillo with tender roasted bell peppers for a comforting, crowd-pleasing meal. Infused with spices, olives, and a hint of sweetness from raisins, these stuffed peppers are perfect for a flavorful dinner that impresses every time.
Ingredients
Scale
Main Ingredients
- 1 batch Cuban Picadillo (or use leftovers)
- 1 tablespoon Olive Oil (or vegetable oil)
- 1 cup Diced Onion (shallots optional)
- 1 cup Diced Green Pepper (or other bell pepper colors)
- 3 cloves Garlic, minced
- 1 pound Ground Beef or Ground Turkey
- 1/2 cup Dry Cooking Wine (Vino Seco) (optional)
- 1 cup Tomato Sauce (or crushed tomatoes)
- 1 teaspoon Ground Cumin (or chili powder)
- 1 teaspoon Dried Oregano (or fresh)
- 1/4 teaspoon Salt (adjust to taste)
- 1/4 teaspoon Black Pepper (adjust to taste)
- 1/2 cup Spanish Olives (optional)
- 1/4 cup Raisins (optional)
- 1 cup White Rice, cooked (optional)
- 4 pieces Bell Peppers (red, yellow, or green)
- 1 tablespoon Additional Olive Oil (for coating peppers)
Instructions
- Preheat Oven: Preheat your oven to 350ºF and line a baking dish with parchment paper for easy cleanup.
- Prepare Peppers: Halve and seed the bell peppers, then coat them generously with the additional olive oil to keep them moist during roasting.
- Roast Peppers: Place the prepared peppers in the oven and roast for 15 minutes until they start to soften while maintaining their shape.
- Sauté Vegetables: In a skillet, heat a drizzle of olive oil over medium heat. Add the diced onions and green peppers, sautéing until softened. Add minced garlic and cook until fragrant, about 1 minute.
- Cook Meat and Simmer: Add the ground beef or turkey to the skillet. Cook until browned, breaking it up as it cooks. Stir in the dry cooking wine, tomato sauce, cumin, oregano, salt, and black pepper. Let the mixture simmer to blend flavors.
- Add Olives, Raisins, and Rice: Stir the Spanish olives and raisins into the meat mixture. If using cooked rice, fold it in now for added texture and bulk.
- Stuff Peppers: Carefully fill each roasted pepper half with the picadillo and rice mixture, pressing gently to ensure even distribution and a full filling.
- Bake Stuffed Peppers: Pour a small amount of water into the bottom of the baking dish to maintain moisture. Cover the dish with foil and bake the peppers for 20-25 minutes until the peppers are tender and the filling heated through.
- Serve: Remove from oven and serve the stuffed peppers hot. Optionally, add shredded mozzarella or your favorite sauce on top for extra richness.
Notes
- To avoid alcohol, omit the dry cooking wine or substitute with beef broth or grape juice.
- Use ground turkey for a leaner version without sacrificing flavor.
- Shallots can be used in place of onions for a milder, sweeter taste.
- Cooking time may vary slightly depending on pepper size and oven variations.
- Leftover Cuban Picadillo can be made ahead and refrigerated or frozen for convenience.
- Raisins add a subtle sweetness to balance the savory flavors but can be skipped if preferred.
- Try using different colored bell peppers for a more vibrant presentation.
- For a vegetarian version, substitute meat with plant-based crumbles and omit olives if desired.
