Stuffed Peppers

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  •  1 tsp tomato paste
  • 8 medium green bell peppers, seeded dribbled, cut in half
  • 1 pound chorizo
  • 2 cups peeled and seeded tomatoes
  • 1 cup minced onion
  • 1 garlic clove


Preheat oven to 350F. In a pot, bring two cups of water and the salt and bay leaf to a boil. Add rice, cover, reduce heat to medium. Simmer for 15 minutes, when rice is barely cooked, set aside. In a sauté pan, melt butter in with the oil over medium heat. Add garlic and onions, cook until onions are clear, 3 to 5 minutes. Place tomatoes in a mixing bowl. Add to sauté pan. Strain any excess water from the rice. Add the tomato mixture to rice. Brown sausage over medium heat. Drain excess grease, stir sausage into tomato and rice mixture. Place peppers in shallow baking dish and fill with stuffing mixture. Mix tomato paste and remaining 1/2 cup water and pour around the outside of peppers. Bake for 45 minutes, basting with the tomato sauce. 

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