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Cuban-Style Stuffed Peppers

Total Time

Prep/Total Time: 25 min.


4 servings

Cooking green pepper halves in the microwave not only cuts down the cooking time but it keeps the kitchen cooler.


  • 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


  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.

Nutrition Facts

1 cup: 317 calories, 12g fat (4g saturated fat), 56mg cholesterol, 1250mg sodium, 24g carbohydrate (13g sugars, 6g fiber), 25g protein.

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