Cuban Stuffed Bell Peppers |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I enjoyed this tremendously and was initially doubtful of using bread in the stuffing, but they turned out very well. This recipe is courtesy of the 3 Guys from Miami. Ingredients:
6 large green peppers |
1 tablespoon olive oil |
1 large onion, chopped |
1 1/2 lbs ground beef |
1 (16 ounce) can chopped tomatoes, drained (save the tomato juice) |
2 cups day old french bread |
2 teaspoons salt |
1/2 teaspoon pepper |
1 cup ketchup |
1/4 cup red wine |
2 teaspoons ground cumin |
Directions:
1. Wash green peppers, slice off stem end, and remove seeds and membrane. Drop the peppers into boiling water that has been lightly salted. Boil for two or three minutes and remove.
2. Sauté onion with ground beef and a little olive until browned. (DO NOT DRAIN.) Stir in tomatoes (I used chili style canned tomatoes) and heat through. Remove from heat and stir in bread cubes, 1 teaspoon of cumin, salt, pepper, and 1/2 cup ketchup.
3. Stuff peppers and place in lightly greased baking pan. Mix 1/2 cup ketchup with 1/4 cup tomato juice, wine, and one teaspoon ground cumin. Pour this sauce over the peppers, cover the pan, and bake at 300° F for 45 minutes.
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