Recipe
Stuffed Peppers
Sweet peppers stuffed with ground beef picadillo with carrot, celery and onion, topped with cheese and baked until golden in the oven. A Cuban grandmother's recipe.
- Preparation20 min
- Cooking40 min
- Total time1 h
- Servings3 stuffed peppers
- DifficultyEasy
Stuffed peppers are part of the recipe collection of many Cuban mothers and grandmothers. They are an excellent dish to enjoy with friends: they add color to the table, have a delicious flavor and fill the house with an aroma that whets the appetite.
In addition to their colorful appearance and intense smells and flavors, it is a dish rich in vitamins and proteins. Enjoy!
Ingredients
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Method
- Wash the peppers and dry them well.
- Make a clean cut on the top of each pepper to create a lid and set it aside.
- Empty the inside of the peppers removing the seeds and the white parts. Rub them with oil and set them aside.
CiberCuba - Preheat the oven to 180 °C (356 °F).
- Season the picadillo to your taste, add the juice of half a lemon and the well crushed garlic.
- Wash the vegetables, grate the carrot, cut the celery very fine and chop the onion into small brunoise.
- Incorporate the vegetables into the picadillo and, if you like, add the tomato sauce. Mix well and stuff the peppers with this preparation.
CiberCuba - Place the peppers in the baking tray, checking that they are balanced. If any might fall over, make a light cut on the base. Avoid them sticking to each other.
CiberCuba - Bake at 180 °C for 20 minutes.
- Take them out, cover them with grated cheese and place the reserved lids on them. Bake for another 20 minutes at the same temperature, watching them so they do not overcook.
CiberCuba - Serve them hot, alone or with white rice, root vegetables and plantains mash or a salad.
