Cuban Stuffed Green Peppers - Ajies Rellenos

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Stuffed Green Peppers with a Latin twist.

Preparation time: 20 mins
Cooking time: 45 mins

Difficulty: Easy - for beginners
Serves: 6 servings


6 large green peppers
1 tablespoon olive oil for sautéing
1 large onion, chopped
1 1/2 pounds ground beef
1 16-ounce can chopped tomatoes, drained (save the tomato juice)
1 1/4 cups day old bread (preferably Cuban) cubed
2 teaspoons salt
1/2 teaspoon pepper
1 cup ketchup
1/4 cup red or white wine
1 teaspoon ground cumin


Wash green peppers, slice off stem end, and remove seeds and membrane. Drop the peppers into boiling water that has been lightly salted. Boil for two or three minutes and remove.
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.


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