Cuban-Style Stuffed Peppers |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Cooking green pepper halves in the microwave not only cuts down the cooking time but it keeps the kitchen cooler. Ingredients:
1 pound lean ground beef (90% lean) |
1/2 cup chopped onion |
2 teaspoons minced garlic |
2 teaspoons olive oil |
1 can (14-1/2 ounces) diced tomatoes with mild green chilies |
1 cup cooked long grain rice |
1/4 cup dry red wine |
1/4 cup sliced pimiento-stuffed olives |
3 tablespoons tomato paste |
2 teaspoons dried oregano |
1 teaspoon salt |
1/2 teaspoon pepper |
4 large green peppers |
1 cup water |
roasted sweet red pepper strips, optional |
Directions:
1. In a large skillet, cook beef, onion and garlic in oil over medium heat until meat is no longer pink; drain. Stir in the next eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes.
2. Meanwhile, cut green peppers in half lengthwise; discard seeds. Place in an ungreased shallow 3-qt. microwave-safe dish; add water. Cover and microwave on high for 8-10 minutes or until crisp-tender. Drain; fill each pepper half with 1/2 cup meat mixture. Garnish with red pepper strips if desired. Yield: 4 servings.
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