Stuffed Peppers With Rice (Cuban Ajies Rellenos)

Ingredients

• 30 mlolive oil
• 75 gdiced onion
• 75 gdiced green pepper
• 3–4 clovesminced garlic
• 454 gground beef (or ground turkey)
• 80 mldry cooking wine
• 170 gtomato sauce
• 1 teaspoonground cumin
• 1 teaspoondried oregano
• to taste (start with ¼ teaspoon, then adjust)salt and pepper
• ¼ cup (about 35 g)Spanish olives, halved
• 2 tablespoons (about 20 g), or more to taste; optionalraisins
• to taste; optionalwhite rice, cooked
• 3bell peppers
• 15 mlolive oil

Instructions

1. 1

   Preheat the oven

   Heat the oven to 175°C. Line a 33 × 23 cm baking dish with parchment paper and set it aside.

2. 2

   Prepare the peppers

   Cut the bell peppers in half lengthways, then remove the seeds and membranes.

3. 3

   Oil the peppers

   Rub the peppers all over with the olive oil until coated. Arrange them cut side up in the prepared dish.

4. 4

   Roast briefly

   Roast the peppers for 15 minutes, until just beginning to soften, while you prepare the filling.

5. 5

   Cook the picadillo

   Meanwhile, heat the oil in a large frying pan over medium heat. Add the onion and green pepper and sauté for 2–3 minutes, until softened. Add the garlic and sauté for 30 seconds. Add the ground beef and cook for about 5 minutes, breaking it up as it cooks, until no longer pink. Lower the heat to medium-low, then stir in the cooking wine, tomato sauce, cumin, oregano, salt and pepper. Simmer for 10–12 minutes, until fragrant and saucy. Take the pan off the heat and stir in the olives and raisins. Transfer the picadillo to a bowl with the cooked rice and set aside.

6. 6

   Fill the peppers

   Take the peppers out of the oven. Carefully spoon the picadillo and rice mixture evenly into each pepper half.

7. 7

   Add water and cover

   Pour 120 ml water into the baking dish and cover it with aluminium foil.

8. 8

   Roast until tender

   Roast the stuffed peppers for 20–25 minutes, until tender. Remove them from the oven and serve immediately.

What are Cuban ajíes rellenos?

Ajíes rellenos means stuffed peppers: peppers filled with a savoury mixture and baked until tender. This version takes its cue from Cuban picadillo, a seasoned ground-meat dish often made with tomato, olives and raisins.

The filling pairs that sweet-savoury combination with rice, while an initial roast softens the peppers before they are filled. The final covered bake helps the filling stay moist as the peppers finish cooking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 302 calories, 15g protein, 12g carbs, 21g fat.

The beef supplies most of the protein and much of the fat, while the rice and raisins contribute carbohydrates; the oil also adds fat. Pair a pepper with a generous serving of salad or vegetables for a more balanced plate.

The picadillo filling

Aromatics first: cooking the onion and green pepper until softened builds a flavourful base, and a short sauté keeps the garlic from scorching.

Saucy finish: simmer the beef with wine, tomato and spices until the mixture is fragrant and cohesive. Stir in the olives and raisins off the heat so they keep their distinct flavour.

Choosing the meat and rice

Ground beef: it gives the filling a rich, savoury character. Ground turkey is listed as an alternative and works in the same method.

Cooked rice: fold it into the prepared picadillo before filling the peppers. The recipe gives no quantity, so use enough to suit your preferred balance of rice and meat.

Getting tender peppers

Cut side up: halving the peppers lengthways makes them easy to fill and helps keep the mixture in place. Remove the seeds and pale membranes before roasting.

Two stages: the first 15-minute roast starts softening the peppers; the covered bake with water finishes the cooking. They are ready when tender, rather than still firm at the sides.

Timing the filling

Start the picadillo while the peppers are in their first roast, as the recipe directs. The filling simmers for 10–12 minutes after the meat has browned.

Keep an eye on the sauce as it simmers: it should remain saucy, not dry. If preparing the rice separately, have it cooked before mixing it with the filling.

Serving ideas

Serve the peppers straight from the oven while the filling is hot and the pepper flesh is tender. A simple green salad or steamed vegetables make an easy accompaniment.

The rice is already part of the filling, so extra rice is optional. If serving another side, choose something fresh and lightly dressed to complement the rich picadillo.

Recipe notes & tips

• Cut the peppers lengthways so each half has a stable space for the filling.
• Break the meat into small pieces as it cooks for an even-textured picadillo.
• Taste the sauce before filling the peppers and adjust the salt and pepper.
• If using raisins, add more only after tasting the mixture, as they bring extra sweetness.
• Cover the dish with foil for the final roast to help the peppers cook through without drying out.

Variations

• Use ground turkey: swap it for the beef and follow the same cooking method.
• Adjust the raisins: leave them out for a less sweet filling or add more to taste.
• Change the olives: use another variety of Spanish olives, halved as directed.
• Make it rice-forward: fold in more cooked rice to stretch the filling.
• Add extra green pepper: include more diced pepper in the picadillo for a stronger vegetable flavour.

Common mistakes to avoid

• Skipping the first roast: the peppers may need longer to soften during the final bake; give them the full 15 minutes.
• Leaving the filling dry: simmer until saucy, and keep the covered baking step with water.
• Cooking garlic too long: add it after the onion and green pepper have softened, then sauté for just 30 seconds.
• Filling peppers too early: roast them cut side up first so they begin to soften before filling.
• Forgetting to cover the dish: seal it with foil for the final 20–25 minutes so the peppers cook in the moist baking dish.

How to store

Refrigerate cooled leftovers in a covered container for up to 3 days. Reheat in a covered ovenproof dish until piping hot, or microwave individual portions until hot throughout.

Frequently asked questions