Cuban-Style Stuffed Peppers

Cuban-Style Stuffed Peppers is an easy recipe for a spicy Cuban meal. Red bell peppers are stuffed with ground beef, rice, tomatoes, stuffed green olives, onion, rice, raisins and almonds. This is also a healthy, low calories, low fat, low cholesterol, low sodium, low carbohydrates, low sugars, diabetic-friendly, heart-healthy and Weight Watchers (6 SmartPoints), (5 PointsPlus) recipe. It takes only (1) hour to make, from start to finish. Makes: (6) servings. Cuban-Style Stuffed Peppers will be loved by all of your family, friends and guests.
Prep Time: 15 Minutes.
Cooking Time: 45 Minutes.
Total Time: 1 Hour.


3 Medium-size red bell peppers, halved lengthwise,
stem, seeds and white pith removed

(8 oz) ground beef
1 small onion, chopped
1 Tbsp Cuban seasoning
1 large tomato, chopped
1/4 cup dry white wine
1 (8 oz) can tomato sauce
1/4 cup toasted slivered almonds
1/4 cup raisins
2 Tbsp chopped pimiento-stuffed Spanish olives
1 cup cooked rice


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

2. Meanwhile, preheat oven to 350° F. Brown ground beef in a large skillet over medium-high heat. Drain fat. Add in onion and Cuban 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 in equal amounts into bell pepper halves.

3. Bake 20 minutes or until peppers are tender.

YIELD: 6 servings.
Serving Size: 1 pepper half per serving.

Weight Watchers (5 PointsPlus), (6 SmartPoints)
Carb Choices: 1-1/2

Calories: 214, Fat: 8g, Saturated Fat: 0.11g, Cholesterol: 22mg, Sodium: 374mg, Sugars: 7g, Carbohydrates: 22g, Fiber: 4g, Protein: 11g

Original recipe and image from McCormick & Company, Inc.

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