Cuban Stuffed Peppers

Sharing is caring!


  • 3 medium bell peppers, halved lengthwise, stem and seeds removed
  • 1/2 pound ground beef
  • 1 small onion, chopped
  • 1 tablespoon McCormick Gourmet Cuban Seasoning
  • 1 large tomato, chopped
  • 1/4 cup dry white wine
  • 1 can (8 ounces) tomato sauce
  • 1/4 cup toasted slivered almonds
  • 1/4 cup raisins
  • 2 tablespoons chopped pimiento-stuffed Spanish olives
  • 1 cup cooked rice


Bring large saucepan of water to boil. Add bell pepper halves; cook 15 minutes on medium heat or until tender. Immediately remove bell peppers with slotted spoon to ice bath to stop cooking process. Pat dry with paper towels. Arrange bell pepper halves, cut-sides up, in 13×9-inch baking dish

Meanwhile, preheat oven to 350°F. Brown ground beef in large skillet on medium-high heat. Drain fat. Add onion and Seasoning; cook and stir 4 minutes or until onion is tender. Stir in remaining ingredients except cooked rice. Cook and stir 5 minutes. Stir in rice. Spoon beef mixture evenly into bell pepper halves

Bake 20 minutes or until bell peppers are tender

Makes 6 Servings

Nutritional Info: Calories 214; Carbs 24g; Protein 11g; Fat 8g; Fiber 4g

Sharing is caring!

Scroll to Top