I don’t know about you but I always have delicious Cuban picadillo and fluffy white rice left over in the fridge.
You too?!
Well, I figured out the best way to repurpose all those leftovers is by making ajies rellenos aka Cuban stuffed peppers. Super easy-to-make and DELICIOUS!
Have you ever made ajies rellenos before? Let’s make them!
5-star review
“My family loved the meal, Cuban stuffed peppers. We had it with a salad since we’re cutting out rice, including tostones & maduros. 😢 Good health comes first. Thank you for all you do to help us make the best Cuban meals.”
—Cathy
Why You’ll Love This Recipe
- Great option for leftovers. I don’t like wasting food so repurposing Cuban beef picadillo or turkey picadillo leftovers by stuffing and roasting bell peppers with leftover picadillo and white rice solved the problem immediately. A great option for meal prep too or to make ahead for a dinner party!
- Easy-to-make & versatile recipe. Use red, orange, yellow, or green bell peppers, mix the picadillo with rice, top the stuffed bell peppers with shredded mozzarella cheese, OR top with a homemade tomato-based sauce (recipe below!). Choose your own adventure!
- Bold Cuban flavors. Most Cuban dinners are made from tomato-based recipes and picadillo is no exception. Your whole family will LOVE this comforting recipe!
Recommended For This Recipe
9×13 Baking Dish
This Staub casserole dish is absolutely incredible! It has a porcelain-enamel finish and is microwave/dishwasher safe!
When you’re done with this recipe, make my Papas Rellenas (Fried Stuffed Potatoes) with the leftover picadillo!
Recipe Tips & Tricks
- Love cheese? Feel free to add shredded mozzarella on top of each stuffed pepper.
- Prefer saucy stuffed peppers? Top each stuffed pepper with your favorite salsa, marinara/pasta sauce, or a homemade tomato-based sauce (recipe below!)
- In a saucepan, heat up 1/2 cup ketchup, 1/4 cup dry cooking wine, 1 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until all is combined and the sauce is pourable. Spoon this sauce evenly over each stuffed pepper before placing them in the oven. Adapted from icuban.com.
- Storage. You can transfer these stuffed peppers to an airtight container and place them in the fridge for 3-4 days. Allow them to thaw before reheating in the oven.
Serving Tips
You can enjoy ajies rellenos with crispy tostones, fried sweet plantains, avocado-onion salad or other roasted veggies. They are also super flavorful on their own.
Freezing Tips
After baking the stuffed bell peppers, I’d wait until they were cooled completely before freezing. Once they are cooled, you can either transfer them to a freezer-safe airtight container or wrap each stuffed pepper individually in plastic wrap. They should last about 3 months.
Once you’re ready to cook, allow them to thaw and bake them at 350ºF for about 30 minutes until they are fully cooked.
Cuban Stuffed Peppers (Ajies Rellenos)
Ingredients
- 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
- 3 bell peppers halved lengthwise and seeded
- White rice optional
Instructions
- Unless you're using leftovers, make the picadillo. In a large skillet, heat oil over medium heat. 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 down to medium-low. Stir in cooking wine, tomato sauce, cumin, oregano, and, salt + pepper to taste. Simmer for 10-12 minutes until fragrant and saucy. Remove from the heat. Stir in olives and raisins (if using). Transfer the cooked picadillo to a bowl.
- If you're using leftover cooked white rice, mix together the cooked picadillo with the cooked rice until well combined. Set aside.
- Preheat the oven to 350ºF. Place the sliced bell peppers on a 13×9 baking dish.
- Divide the mixture evenly into each bell pepper. Add toppings if using*. Pour 1/2 cup of water into the baking dish and cover with aluminum foil.
- Bake the stuffed peppers for 40-45 minutes until the peppers are moist and tender. Remove from oven. Serve immediately. Enjoy!
Notes
- Love cheese? Feel free to add shredded mozzarella on top of each stuffed pepper before roasting.
- Prefer saucy stuffed peppers? Top each stuffed pepper with your favorite salsa, marinara/pasta sauce, or a homemade tomato-based sauce (recipe below!)
- In a saucepan, heat up 1/2 cup ketchup, 1/4 cup dry cooking wine, 1 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until all is combined and the sauce is pourable. Spoon this sauce evenly over each stuffed pepper before placing them in the oven. Adapted from icuban.com.
Cathy Rodriguez says
My family loved the meal, Cuban stuffed peppers. We had it with a salad since we’re cutting out rice, including tostones & maduros. 😢 Good health comes first.
Thank you for all you do to help us make the best Cuban meals.
Cathy Rodriguez
LORRAINE M POLLACHEK says
This is a great idea for leftover picadillo, but it is not a recipe. It is merely instructions for stuffing the bell peppers. How about an actual recipe for Cuban Picadillo?
Jamie Silva says
Hi! If you click on the link for picadillo, the recipe is right there along with a full step by step video!
Lourdes says
From one cuban to another: this is a great way to use the left over picadillo!! Gracias!!
Jamie Silva says
You’re welcome!