PIMIENTO RELLENO (PUERTO RICAN STUFFED PEPPERS)
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
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
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