Can I prepare these ahead of time?
Yes, you can assemble the stuffed peppers up to the point of baking and store them covered in the refrigerator for up to 24 hours. Add about 10-15 minutes to the baking time if baking from cold.
DINNER
Cuban Stuffed Bell Peppers with Picadillo and Cheese
These vibrant bell peppers are generously filled with a savory Cuban picadillo, a flavorful ground beef mixture, and topped with melted cheese. It's a comforting and hearty meal that brings the taste of Cuba to your dinner table.
HOW TO MAKE IT
Let's cook.
01
Cut the bell peppers in half lengthwise and remove the seeds and membranes. Place them cut-side up in a 9x13 inch baking dish.
02
Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
03
Add the chopped onion to the skillet and cook until softened, about 3-5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
04
Stir in the diced tomatoes (undrained), sliced green olives, raisins, cumin, dried oregano, salt, and black pepper. Bring the mixture to a simmer and cook for 10 minutes over medium-low heat, allowing the flavors to meld and the sauce to thicken slightly.
05
Spoon the picadillo mixture evenly into each bell pepper half. Pour 1/4 cup of water into the bottom of the baking dish to create steam.
06
Bake the stuffed bell peppers in a 375°F/190°C oven for 30 minutes, or until the peppers are tender-crisp.
07
Remove the dish from the oven, sprinkle the shredded cheese over each stuffed pepper, and return to the oven for 10-15 minutes, or until the cheese is melted and bubbly and the peppers are fully tender.
About This Recipe
These vibrant bell peppers are generously filled with a savory Cuban picadillo, a flavorful ground beef mixture, and topped with melted cheese. It's a comforting and hearty meal that brings the taste of Cuba to your dinner table.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a spicier kick, add a pinch of red pepper flakes to the picadillo. If you prefer a richer flavor, use a combination of ground beef and ground pork for the picadillo. Ensure your bell peppers are large enough to hold a good amount of filling.
Easy Substitutions
Ground turkey or chicken can be used instead of ground beef. Cheddar or mozzarella cheese can replace Monterey Jack. Capers can be used in place of or in addition to green olives for a briny flavor. A small amount of tomato paste can deepen the tomato flavor.
Storage & Reheating
Leftover stuffed bell peppers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or a 350°F/175°C oven until warmed through.
Serving Suggestions
Serve these Cuban Stuffed Bell Peppers with a side of fluffy white rice to soak up the delicious picadillo sauce. A simple green salad with a light vinaigrette or some black beans would also complement the dish beautifully. For a complete Cuban experience, add a side of fried plantains (maduros).
Common Mistakes
Overfilling the peppers can cause the filling to spill out during baking; leave a small margin at the top. Not draining excess fat from the ground beef can make the picadillo greasy. Undercooking the peppers will leave them too firm; ensure they are tender before serving. Forgetting the water in the baking dish can lead to dry peppers.
Frequently Asked Questions
What kind of bell peppers work best?
Any color bell pepper works well. Red, yellow, and orange peppers tend to be sweeter, while green peppers have a slightly more bitter, earthy flavor that some prefer.
Can I freeze these?
Yes, you can freeze the cooked and cooled stuffed peppers in an airtight container for up to 2-3 months. Thaw overnight in the refrigerator and reheat in the oven.
MORE TO KNOW
The key to a great picadillo is balancing the sweet (raisins), salty (olives), and savory (beef, tomatoes, spices) elements. Don't be afraid to taste and adjust the seasonings as it simmers. The water in the baking dish helps steam the peppers, ensuring they cook evenly and remain tender without drying out. For an even softer pepper, you can par-boil them for 5 minutes before stuffing.
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