Best Pimiento Relleno Puerto Rican Stuffed Peppers Recipes

SPANISH RICE-STUFFED PEPPERS (PIMIENTOS RELLENOS)

Spanish Rice-Stuffed Peppers (Pimientos Rellenos) image

ZWT7, South & Central America. These stuffed peppers cook in the sweet juices from the tomato and peppers. From http://www.spain-recipes.com

Provided by UmmBinat

Categories Peppers

Time 1h20m

Yield 4 Stuffed Peppers, 4 serving(s)

Number Of Ingredients 10

Ingredients

1 ounce short-grained Spanish rice (such as Bomba or Calasparra)
2 -3 tablespoons olive oil
4 large red peppers
1 small red pepper, chopped
1/2 onion, chopped
1/2 tomatoes, skinned and chopped
3 ounces salt cod fish
saffron
chopped fresh parsley
salt

Steps:

Cut off the stem ends of the peppers, keeping them as lids to replace later, and scrape out the inner membranes with a teaspoon.
Heat the oil, sauté the red pepper slowly until it is tender and remove.
Fry the onion until tender, add the cod brown it lightly.
Add the tomato after a few minutes, then put back the cooked pepper, and stir in the raw rice, saffron and parsley. Salt to taste.
Fill the peppers carefully and lay them on their side in an ovenproof dish, being careful the filling doesn't fall out (you can wrap them in tinfoil to help hold them together). Cover the dish and put it in a hot oven for about 1 1/2 hours. The rice cooks in the juices from the tomato and pepper. If the peppers are thin-skinned, you may need to add a little stock towards the end of the cooking time.

Nutrition Facts : Calories 186.3, Fat 7.8, SaturatedFat 1.1, Cholesterol 32.4, Sodium 1505.5, Carbohydrate 12.9, Fiber 4.2, Sugar 8.7, Protein 15.5

PIMIENTO RELLENO (PUERTO RICAN STUFFED PEPPERS)

Pimiento Relleno (Puerto Rican Stuffed Peppers) image

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.

Provided by Michelle Colón Snyder

Categories Caribbean Recipes

Time 1h

Yield 4

Number Of Ingredients 14

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

Steps:

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 Facts : Calories 510 calories, Carbohydrate 28.3 g, Cholesterol 97.8 mg, Fat 30.8 g, Fiber 3.6 g, Protein 30.2 g, SaturatedFat 12.3 g, Sodium 1194.5 mg, Sugar 6 g