Pimentões recheados com arroz (ajíes rellenos cubanos)

Ingredientes

• 2 tablespoons olive oil
• 1/2 cup diced onion
• 1/2 cup diced green pepper
• 3-4 cloves garlic (minced)
• 1 lb ground beef (or ground turkey)
• 1/3 cup vino seco ((dry cooking wine))
• 6 ounces tomato sauce
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt and pepper to taste ((start with 1/4 teaspoon then adjust from there))
• 1/4 cup Spanish olives (cut in half)
• 2 tablespoons raisins (or more to taste optional)
• White rice (optional)
• 3 bell peppers
• 1 tablespoon olive oil

Modo de preparo

1. 1

   Preheat the oven to 350ºF. Line a 13x9 baking dish with parchment paper. Set aside.

2. 2

   Cut the bell peppers lengthwise. Remove seeds and membranes.

3. 3

   Using your hands, rub the bell peppers with the olive oil until evenly coated. Place them in the baking dish, cut side facing up.

4. 4

   Roast the peppers for 15 minutes until slightly tender while you continue with the rest of the recipe.

5. 5

   Meanwhile, heat oil over medium heat in a large skillet. Add onions and green peppers and, sauté for 2-3 minutes or until softened. Add garlic and sauté for 30 seconds. Next, add ground beef and cook, breaking the meat apart, until no longer pink, about 5 minutes. Reduce the heat to medium-low. Stir in cooking wine, tomato sauce, cumin, oregano, and, salt and pepper to taste. Simmer for 10-12 minutes until fragrant and saucy. Remove from the heat. Stir in olives and raisins. Transfer the picadillo to a bowl with the cooked rice. Set aside.

6. 6

   Remove the peppers from the oven. Carefully spoon the picadillo and rice mixture evenly into each bell pepper.

7. 7

   Pour 1/2 cup of water into the baking dish and cover with aluminum foil.

8. 8

   Roast the stuffed peppers for 20-25 minutes until the peppers are tender. Remove from oven. Serve immediately. Enjoy!