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 World Cuisine Recipes Latin American Caribbean

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