These Cuban-Style Stuffed Peppers are the perfect combination of savory, sweet, and satisfying flavors. Filled with a hearty picadillo, the bell peppers are roasted to tenderness and stuffed with a delicious mixture of ground meat, olives, raisins, and spices. Whether you’re serving them for a weeknight dinner or a special occasion, these stuffed peppers will impress every time with their vibrant colors and comforting Cuban flavors.

Savory Cuban-Style Stuffed Peppers

Why You’ll Love This Recipe

The Cuban-style picadillo filling is the heart of this dish. It’s packed with bold flavors from ground beef (or turkey), onions, green peppers, olives, raisins, and a touch of wine. Roasted bell peppers provide the perfect vessel for this savory and sweet mixture. The result is a balanced dish that’s warm, flavorful, and satisfying. Plus, it’s easy to prepare, making it a great option for both weeknight dinners and special gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Picadillo Filling:

1 tablespoon olive oil (or vegetable oil)
1 cup diced onion (shallots can be used for a more delicate taste)
1 cup diced green bell pepper (other colors can be used)
3 cloves garlic, minced
1 pound ground beef or ground turkey (for a leaner option)
1/2 cup dry cooking wine (Vino Seco; can be omitted for a non-alcoholic version)
1 cup tomato sauce (or crushed tomatoes)
1 teaspoon ground cumin (chili powder is a good alternative)
1 teaspoon dried oregano (fresh oregano is an option)
1/4 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper (adjust to taste)
1/2 cup Spanish olives (can be omitted if preferred)
1/4 cup raisins (optional, for a sweet touch)
1 cup white rice (optional, or use cooked rice for convenience)

For the Peppers:

4 bell peppers (choose red, yellow, or green for sweetness preference)
1 tablespoon olive oil (for coating peppers)

Directions

Step 1: Preheat & Prepare

Preheat the oven to 350°F (175°C) and prepare a baking dish with parchment paper.

Step 2: Roast the Peppers

Halve the bell peppers and remove the seeds. Coat them generously with olive oil and roast in the oven for 15 minutes, until they’re slightly tender.

Step 3: Sauté the Vegetables

While the peppers roast, heat a drizzle of olive oil in a skillet over medium heat. Add the diced onions and green bell peppers and cook until softened, about 5-7 minutes. Add the minced garlic and stir until fragrant.

Step 4: Cook the Meat

Add the ground beef or turkey to the skillet and cook until browned. Pour in the dry cooking wine, tomato sauce, cumin, oregano, salt, and pepper. Let the mixture simmer for about 5-10 minutes to allow the flavors to meld together.

Step 5: Stir in Olives, Raisins, and Rice

Once the meat mixture is ready, stir in the Spanish olives and raisins (if using). If you’re using rice, fold it into the mixture to combine. Let the filling cook for another 5 minutes.

Step 6: Stuff the Peppers

Once the peppers are roasted, fill each with the picadillo mixture, pressing it down gently to ensure even distribution.

Step 7: Roast Again

Pour a small amount of water into the bottom of the baking dish, cover with foil, and roast for another 20-25 minutes, until the peppers are tender.

Step 8: Serve

Serve hot, optionally garnished with shredded mozzarella cheese, fresh herbs like cilantro, or your favorite sauce.

Servings and Timing

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 4 stuffed peppers

Variations

Add cheese: Top with mozzarella cheese before roasting for a cheesy, gooey finish.
Non-beef option: Use ground turkey or chicken instead of ground beef for a leaner version.
Spicy twist: Add a bit of chili powder or jalapeños to spice up the picadillo filling.
Make it vegetarian: Omit the meat and use lentils or beans as the filling.

Storage/Reheating

Make-Ahead: You can prepare the picadillo filling in advance and store it in the fridge for up to 2 days. Simply stuff the peppers and bake when ready.
Refrigerate: Leftovers can be stored in an airtight container for up to 3 days.
Freezing: Freeze the stuffed peppers before baking for up to 3 months. To reheat, bake from frozen at 350°F for 40-45 minutes.

FAQs

1. Can I use a different type of meat?

Yes, ground turkey, chicken, or even plant-based ground meat can be used for a different twist.

2. Can I skip the wine in the picadillo?

Yes, you can omit the wine for a non-alcoholic version, and the dish will still be delicious.

3. Can I make these ahead of time?

Yes, you can prepare the filling in advance and store it in the refrigerator for up to 2 days. Assemble the peppers and bake when you’re ready.

4. What should I serve with these stuffed peppers?

These stuffed peppers are great served with rice, a side salad, or even some roasted vegetables.

5. Can I freeze stuffed peppers?

Yes, you can freeze the stuffed peppers before baking. Just bake them from frozen when you’re ready to eat.

6. Are these peppers spicy?

These peppers are not very spicy, but you can add chili powder or fresh chilies to add heat.

7. Can I use other vegetables instead of peppers?

You can use zucchini or eggplant as alternatives, though they will need to be roasted before stuffing.

8. Can I skip the raisins?

Yes, the raisins are optional. You can replace them with chopped dried apricots or omit them entirely for a savory filling.

9. Can I use a different type of rice?

Yes, feel free to use brown rice, quinoa, or even couscous for a different flavor or texture.

10. How long do these stuffed peppers last in the fridge?

Stuffed peppers will last for about 3 days in the fridge when stored in an airtight container.

Conclusion

These Cuban-Style Stuffed Peppers filled with picadillo offer a perfect balance of savory, sweet, and zesty flavors. With their vibrant colors and comforting taste, they make for a fantastic dinner option, whether for a family meal or when entertaining guests. Customizable and easy to prepare, they’re sure to impress every time! Enjoy!

Savory Cuban-Style Stuffed Peppers

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Author: Chef Sophia
Total Time: 1 hour 15 minutes
Yield: 4 stuffed peppers

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Description

Instructions

Preheat & Prepare:
Preheat the oven to 350°F (175°C) and prepare a baking dish with parchment paper.
Roast the Peppers:
Halve the bell peppers and remove the seeds. Coat them generously with olive oil and roast in the oven for 15 minutes, until they’re slightly tender.
Sauté the Vegetables:
While the peppers roast, heat a drizzle of olive oil in a skillet over medium heat. Add the diced onions and green bell peppers and cook until softened, about 5-7 minutes. Add the minced garlic and stir until fragrant.
Cook the Meat:
Add the ground beef or turkey to the skillet and cook until browned. Pour in the tomato sauce, cumin, oregano, salt, and pepper. Let the mixture simmer for about 5-10 minutes to allow the flavors to meld together.
Stir in Olives, Raisins, and Rice:
Once the meat mixture is ready, stir in the Spanish olives and raisins (if using). If you’re using rice, fold it into the mixture to combine. Let the filling cook for another 5 minutes.
Stuff the Peppers:
Once the peppers are roasted, fill each with the picadillo mixture, pressing it down gently to ensure even distribution.
Roast Again:
Pour a small amount of water into the bottom of the baking dish, cover with foil, and roast for another 20-25 minutes, until the peppers are tender.
Serve:
Serve hot, optionally garnished with shredded mozzarella cheese, fresh herbs like cilantro, or your favorite sauce.

Notes

Add cheese: Top with mozzarella cheese before roasting for a cheesy, gooey finish.
Non-beef option: Use ground turkey or chicken instead of ground beef for a leaner version.
Spicy twist: Add a bit of chili powder or jalapeños to spice up the picadillo filling.
Make it vegetarian: Omit the meat and use lentils or beans as the filling.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Main Course
Cuisine: American