Pimiento Relleno (Puerto Rican Stuffed Peppers)
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Description
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.
Ingredients
- 4 bell peppers
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 tablespoons sofrito
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon cumin
- ¼ teaspoon oregano
- ¼ teaspoon black pepper
- 1 pound lean ground beef
- 1 (8 ounce) can tomato sauce
- 1 tablespoon capers
- 1 ½ cups cooked white rice
- 1 cup shredded Monterey Jack cheese
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.
Nutrition Facts
serving: 4 peppers
calories: 510 kcal
carbohydrates: 28.3 g
protein: 30.2 g
saturated fat: 12.3 g
cholesterol: 97.8 mg
sodium: 1194.5 mg
fiber: 3.6 g
sugar: 6 g
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