Cuban-Style Sofrito-Stuffed Bell Peppers
These vibrant bell peppers burst with flavor, their tender, slow-cooked beef and onion sofrito filling infused with garlic, tomato, and warm spices. The peppers' natural sweetness mingles beautifully with the savory meat, while a drizzle of tangy lime crema adds a refreshing contrast. A feast for the eyes as well as the palate, this dish tells the story of Cuban cuisine's soulful fusion of Spanish, African, and Caribbean influences. What makes this recipe truly memorable is the way the flavors meld and develop over time, creating a symphony of taste that lingers on your tongue long after the meal is over.
Ingredients
- •2 large bell peppers
- •1 lb ground beef
- •1 onion, finely chopped
- •3 cloves garlic, minced
- •1 tomato, diced
- •1 tsp cumin
- •1 tsp paprika
- •1/2 tsp dried oregano
- •1/2 cup beef broth
- •Salt and pepper to taste
- •Optional: Fresh cilantro for garnish
- •Optional: Lime crema (1/2 cup sour cream + 1 tbsp lime juice) for serving
Dietary Info
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large skillet over medium heat, cook ground beef, breaking it up as it browns, until no longer pink, about 8 minutes.
- 3
Add onion, garlic, tomato, cumin, paprika, and oregano to the skillet. Cook until onion is translucent, about 5 minutes.
- 4
Stir in beef broth and simmer for 20 minutes, allowing flavors to meld.
- 5
Season with salt and pepper to taste.
- 6
While beef mixture cooks, prepare bell peppers by slicing off the tops and removing the seeds and membranes.
- 7
Stuff peppers with beef sofrito and place them in a baking dish.
- 8
Bake for 40 minutes, or until peppers are tender.
- 9
Serve with fresh cilantro and a drizzle of lime crema, if desired.
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