“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.” - by Michelle Colón Snyder
Ingredients
Adjust Servings
Original recipe yields 4 peppers
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Bake peppers in preheated oven for about 10 minutes. Remove from oven and set aside.
- 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.
- Continue baking in oven until the cheese is melted, about 10 minutes.
Nutrition
Amount Per Serving (4 total)
- Calories
- 510 cal
- 25%
- Fat
- 30.8 g
- 47%
- Carbs
- 28.3 g
- 9%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"Tasted pretty doggone good :-) Will add a little more salt next time though but enhance the already wonderful flavors!..." See more"
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