Cuban Stuffed Bell Peppers
Elevate your dinner table with these vibrant and flavor-packed Cuban Stuffed Bell Peppers, a delightful fusion of bold spices and sweet-savory ingredients. Bursting with seasoned ground beef, tender white rice, juicy tomatoes, briny green olives, and a touch of sweetness from raisins, this recipe offers a unique twist on traditional stuffed peppers. Aromatic cumin, oregano, and paprika add a deep, rich flavor profile, while optional melted mozzarella on top creates an indulgent finishing touch. Perfect for a cozy family dinner or meal prep, these easy-to-make stuffed peppers are baked until tender and bursting with Cuban-inspired flavors. Ready in just one hour, this recipe is a delicious and satisfying way to enjoy wholesome and vibrant ingredients all in one dish.
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Recipe Information
Ingredients
- 4 large bell peppers
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1.5 cups cooked white rice
- 1 cup canned diced tomatoes
- 2 tablespoons tomato paste
- 0.25 cup green olives (sliced, pitted)
- 0.25 cup raisins
- 1 teaspoon ground cumin
- 1 teaspoon ground oregano
- 1 teaspoon paprika
- 1 teaspoon, or to taste salt
- 0.5 teaspoon, or to taste black pepper
- 1 cup shredded mozzarella cheese (optional)
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes. Keep the tops aside for decoration if desired.
Brush the exterior of each pepper lightly with 1 tablespoon of olive oil and set them upright in a baking dish.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced onion to the skillet and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the ground beef to the skillet and cook for 6-8 minutes, breaking it apart with a wooden spoon, until browned and cooked through.
Stir in the cooked rice, diced tomatoes, tomato paste, sliced green olives, raisins, ground cumin, oregano, paprika, salt, and black pepper.
Mix well and cook the filling mixture for 5 minutes to blend the flavors, then remove the skillet from the heat.
Stuff each bell pepper generously with the prepared filling. Press the filling down gently to compact it.
If using, sprinkle shredded mozzarella cheese evenly over the stuffed peppers.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10 minutes, or until the peppers are tender, the filling is heated through, and the cheese is bubbly and golden.
Remove from the oven and allow the peppers to cool slightly before serving.
Serve warm, optionally garnished with the reserved pepper tops or some fresh cilantro.
Nutrition Facts
Calories |
2433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.5 g | 192% | |
| Saturated Fat | 53.7 g | 268% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 5494 mg | 239% | |
| Total Carbohydrate | 171.7 g | 62% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 63.8 g | ||
| Protein | 124.1 g | 248% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1150 mg | 88% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 4082 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
