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Ajies Rellenos
Stuffed Green Peppers

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

Glenn: 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
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.

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.

Ingredients
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This painting represents the dual culture of Cuban-Americans here symbolized by both the traditional espresso coffee pot -- for those cafe con leches -- and the ubiquitous American drip coffee maker, which is found in offices, work sites, and most American homes.

Tony has sold many of these at art shows around Florida. It is especially popular with Cuban-Americans who live this dual culture. Also a great gift for Cubans married to Americans!

Now you can order your print ONLINE exclusively at iCuban!

This is a signed and numbered giclee reproduction on canvas, unframed. Comes with a certificate of authenticity.

Dimensions: 16"x 24"

$275.00

Price includes shipping and handling