Description

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.

Ingredients

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 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)

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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