Stuffed Cubanella Peppers
Votes: 1
Time: 1 hour 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 524, total fat 34 G., saturated fats 10 G., proteins 25 G., carbohydrates 33 G., fiber 7 G., cholesterol 81 mg, sodium 1341 mg, sugar 12 G.
Calories 524, total fat 34 G., saturated fats 10 G., proteins 25 G., carbohydrates 33 G., fiber 7 G., cholesterol 81 mg, sodium 1341 mg, sugar 12 G.
Long, narrow Cubanella peppers are also perfect for baking with meat filling. They have a pleasantly mild flavor, so a savory filling with spicy jalapeño and sazon spices is perfect for a whole range of flavors. To make stuffing the peppers easier, push the filling through with the handle of a wooden spoon. Bake the peppers in tomato sauce and serve as an appetizer or main course.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 packet of sazon seasoning
- 0.5 cups of warm water
- 3 tablespoons olive oil, divided
- Half a sweet onion, chopped
- Half a yellow bell pepper, chopped
- 1 jalapeño, seeded and chopped
- 1/4 cup long grain rice, rinsed
- 2 cloves garlic, crushed
- 1 tsp ground cumin
- Salt and freshly ground black pepper
- 1 can (425 g) tomato sauce, divided
- 450 g of ground beef with 20% fat content
- 8 Cubanella peppers, stems trimmed, seeds removed
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Recipes with similar ingredients: Cubanele pepper, ground beef, cumin, long-grain rice, sweet pepper, onions, Sazon seasoning
Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- In a small bowl, dissolve the sazón in warm water and set aside. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the onion, bell pepper, and jalapeño and sauté for 5 minutes.
- Add the rice and garlic. When the garlic begins to brown, add the seasoned water, cumin, and salt and pepper to taste.
- Cook for about 3 more minutes. Remove from heat, add 0.5 cups of tomato sauce, and let cool slightly, about 5 minutes. Transfer to a large bowl and add the ground beef. Stir to distribute the ingredients evenly.
- Stuff the Cubanella peppers with the meat filling, pushing it in with a wooden spoon. Brush the outside of the peppers with the remaining olive oil and season with salt and pepper to taste.
- Pour the remaining tomato sauce into a 9x13-inch baking dish and add the stuffed peppers. Bake until the peppers are golden brown and the internal temperature of the filling reaches 140°F (60°C) on a meat thermometer, about 50-60 minutes.
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