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!
Incredibly moist and tender green peppers stuffed with Cuban seasoned ground beef.
INGREDIENTS:6 large green peppers
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.
This new Kindle version contains all of the recipes and editorial copy from the original print edition. As a bonus, the new Kindle edition includes 14 new photos of the prepared dishes.
Use the FREE Kindle Reading App and view our cookbooks on your notepad, tablet, laptop, or computer.
Search or Browse All of the Recipes by Photo
No copying or commercial duplication of any content (including photos) without the express written permission of the authors and proper attribution.