Go Back
–+ servings
4.84 from 6 reviews

Stuffed Peppers With Rice (Cuban Ajies Rellenos)

Jamie Silva
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6 servings
Ajies Rellenos is an easy stuffed peppers recipe made with seasoned Cuban ground beef picadillo and fluffy white rice! Just fill the bell peppers with the cooked picadillo and rice then roast them until moist and tender. Perfect dinner idea for any day of the week (and even a great idea for leftovers). Que rico!
Print Pin Save

Ingredients
 

Cuban Picadillo

  • 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

Roasted Bell Peppers

  • 3 bell peppers
  • 1 tablespoon olive oil

Instructions
 

  • Preheat the oven to 350ºF. Line a 13x9 baking dish with parchment paper. Set aside.
  • Cut the bell peppers lengthwise. Remove seeds and membranes.
  • Using your hands, rub the bell peppers with the olive oil until evenly coated. Place them in the baking dish, cut side facing up.
  • Roast the peppers for 15 minutes until slightly tender while you continue with the rest of the recipe.
  • 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.
  • Remove the peppers from the oven. Carefully spoon the picadillo and rice mixture evenly into each bell pepper.
  • Pour 1/2 cup of water into the baking dish and cover with aluminum foil.
  • Roast the stuffed peppers for 20-25 minutes until the peppers are tender. Remove from oven. Serve immediately. Enjoy!

Notes

Topping Ideas
You can top each stuffed pepper with shredded mozzarella before roasting or with your favorite fire roasted salsa or a homemade tomato-based sauce.
  • In a saucepan, heat 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.
Make-Ahead/Freezing Instructions
Once you get to step 6 and your peppers are partially cooked and the peppers are stuffed with picadillo and rice, you can either transfer them to a freezer-safe airtight container or wrap each stuffed pepper individually in plastic wrap for up to 3 months.
Reheating Instructions
Thaw at room temperature or overnight in the fridge. Preheat the oven to 425°F. Place the stuffed peppers in a baking dish for about 15 minutes until fully cooked.
Serving: 1serving, Calories: 302kcal, Carbohydrates: 12g, Protein: 15g, Fat: 21g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 54mg, Sodium: 325mg, Potassium: 516mg, Fiber: 3g, Sugar: 4g, Vitamin A: 2033IU, Vitamin C: 84mg, Calcium: 46mg, Iron: 3mg
Course: Main Dish
Cuisine: American, Cuban
Keyword: aji relleno, ajies rellenos, ground beef stuffed peppers, picadillo stuffed peppers, stuffed peppers, stuffed peppers recipe
Did You Make This?I want to know! Leave a comment & recipe rating below or tag @asassyspoon on social media!
QR Code linking back to recipe