pimiento-relleno-puerto-rican-stuffed-peppers

Pimiento Relleno (Puerto Rican Stuffed Peppers)

1 Review Add a Pic
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
Michelle Colón Snyder
Recipe by  Michelle Colón Snyder

“Peppers stuffed with rice and ground beef, seasoned Puerto Rican style. It's a combination of a few traditional stuffed pepper and Pastelon recipes. I used homemade sofrito, but you can substitute with the Goya® stuff. It's easy to make and delicious served with plantains. I like a lot of filling in my stuffed peppers, so this recipe only yields 4 peppers.”

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Ingredients

Adjust Servings

Original recipe yields 4 peppers

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of water to a boil. Cook bell peppers in boiling water until softened, about 10 minutes. Arrange peppers in a baking dish with the cut side on the bottom of the dish.
  3. Bake peppers in preheated oven for about 10 minutes. Remove from oven and set aside.
  4. Heat oil in a skillet over medium heat. Cook and stir onion in hot oil until fragrant, about 2 minutes. Stir sofrito, garlic, salt, cumin, oregano, and black pepper with the onion; let mixture cook together for about 1 minute. Break ground beef into small pieces into the skillet; cook and stir until the beef is crumbly and completely browned, 7 to 10 minutes. Stir tomato sauce, capers, and rice through the beef mixture; spoon into the peppers. Sprinkle cheese over the top of the stuffed peppers.
  5. Continue baking in oven until the cheese is melted, about 10 minutes.

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Review (1)

Rate This Recipe
NotoriousKSD
0

NotoriousKSD

Tasted pretty doggone good :-) Will add a little more salt next time though but enhance the already wonderful flavors!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 510 cal
  • 25%
  • Fat
  • 30.8 g
  • 47%
  • Carbs
  • 28.3 g
  • 9%
  • Protein
  • 30.2 g
  • 60%
  • Cholesterol
  • 98 mg
  • 33%
  • Sodium
  • 1194 mg
  • 48%

Based on a 2,000 calorie diet

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