Ajies Rellenos

Stuffed Pepper header

Ajies Rellenos

Cuban Stuffed Peppers

Servings: 4 large peppers


4 large green peppers

1 cup cooked white rice

1 Spanish large onion diced

4 cloves of garlic

1/4 green bell pepper

1 pound ground beef

1 16-ounce can diced tomatoes

4 tablespoons of my Adobo mix

1 tablespoon of salt

1 can tomato sauce

1/4 cup white wine

1 tablespoon white vinegar

1 teaspoon ground cumin

2 tablespoon olive oil

peppers process

  1. Cut off the top of the pepper and remove seeds and membrane.
  2. Heat a pan and add the olive oil, onions, peppers, 1/2 the garlic, 2 tablespoons of my Adobo mix, salt, and ground beef.
  3. Once browned, add in the rice, diced tomatoes, and remove from heat. Taste and add another spoon full of Adobo seasoning if needed (to taste).
  4. Foil and grease a baking pan.
  5. In a seperate pan, mix the tomato sauce, tablespoon of my Adobo mix, the remaining garlic with the white wine and cumin. Medium heat for 5 to 6 minutes.
  6. Pour the tomato sauce over the peppers and put the tops that you cut off back on the stuffed pepper.  Cover the pan with foil, and bake at 350° F for 45 minutes.