Glenn Lindgren: Stuffed peppers are a traditional entrée in many cuisines. My mother used to make Mexican style stuffed peppers with rice when I was growing up.

Jorge Castillo: This recipe has a more intense meat flavor than the recipe you remember. The wine gives the dish a very nice flavor.

Glenn Lindgren: Sorry mom, but I like this one a lot better!

6 large green peppers

1 tablespoon olive oil for sautéing

1 large onion, chopped

1 1/2 pounds ground beef

1 16-ounce can chopped tomatoes, drained (save the tomato juice)

2 cups day old bread (preferably Cuban) cubed

2 teaspoons salt

1/2 teaspoon pepper

1 cup ketchup

1/4 cup red or white wine

1 teaspoon ground cumin

Sauté onion with ground beef and a little olive until browned. (DO NOT DRAIN.) Stir in tomatoes and heat through. Remove from heat and stir in bread cubes, salt, pepper, and 1/2 cup ketchup.

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.

Recipe and editorial content from the book: "Three Guys From Miami Cook Cuban"

ISBN: 158685433X, Copyright 2004

All Rights Reserved. No copying or commercial duplication without written permission and proper attribution.

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