Best Spanish Rice Stuffed Peppers Pimientos Rellenos Recipes

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SPANISH STUFFED PEPPERS



Spanish Stuffed Peppers image

This is my own creation . . . love Spanish rice and poblano peppers! This can also be made using left-over Spanish rice (Recipe #173102). For directions on how to roast peppers see note at the bottom.

Provided by Galley Wench

Categories     Rice

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 18

1 cup onion, finely chopped
1 garlic clove, minced
1 tablespoon vegetable oil
1 (16 ounce) can diced tomatoes
1 1/2 cups water
1/2 cup bottled chili sauce
1 jalapeno, seeded and minced (optional)
1/2 teaspoon chili powder
1/2 teaspoon cumin
1 teaspoon salt
1 dash pepper
1 teaspoon brown sugar
1/2 teaspoon Worcestershire sauce
1/4 cup fresh cilantro (optional)
3/4 cup uncooked white rice
6 large poblano peppers, roasted
1 (15 ounce) can black beans, drained
8 ounces monterey jack cheese, shredded (2 cups, divided)

Steps:

  • Spanish Rice (can be made in advance):.
  • Sauté onion, garlic and pepper in vegetable oil until tender.
  • Add rest of ingredients.
  • Stir, cover and simmer for 35-40 minutes.
  • Stuffed Peppers:.
  • Spray casserole dish with non-stick spray.
  • Cut slit in one side of each chili, removing seeds and membrane, carefully leaving the stem intact.
  • Mix together Spanish rice, beans and 1 cup cheese.
  • Divide the rice/bean mixture between the poblano peppers.
  • Place in casserole dish, cover and bake in 350°F oven for 35 minutes or until chiles are tender.
  • Sprinkle top with remaining cheese (1 cup) and continue baking until melted (approximately 5 minutes).
  • Note: Place peppers on a foil-lined baking sheet. Bake in a 425°F oven for 20-25 minutes until skin is bubbly and browned. Cool in ziplock bag or covered casserole dish for 30 minutes or until cool enough to handle. Peel skin. This process can also be done on an outside grill or over a gas burner.

PORK STUFFED PEPPERS RECIPE (PIMIENTOS RELLENOS DE CERDO)



Pork Stuffed Peppers Recipe (Pimientos Rellenos de Cerdo) image

Bring the taste of Spain into your kitchen with this pork stuffed peppers recipe! They're an easy and delicious meal and a great way to get more vegetables on the table.

Provided by David Pope

Categories     Appetizer

Number Of Ingredients 10

6 large bell peppers (tops cut off and set aside)
1 tbsp olive oil
1 medium onion (finely diced)
2 cloves garlic (minced)
2 tsp smoked Spanish paprika
2 tsp ground cumin
1 lb ground pork
1 cup white rice
1 can of diced tomatoes (14oz/400g)
1 tbsp tomato paste (or sofrito)

Steps:

  • Pre-heat your oven to 400°F (200°C).
  • Fill a small saucepan with 1.5 cups of water and the cup of rice. Cover with a lid and place over a high heat and bring to boil. Reduce to a simmer and leave over a low heat until the water has evaporated and the rice is cooked.
  • Meanwhile, prick the peppers all over with a fork, and microwave on high for 5 minutes until soft but not falling apart.
  • Place a large skillet over medium heat and add the olive oil. When the oil is hot, add the onion and saute until soft and translucent (about 4 minutes). Add the garlic, paprika, and cumin and saute for another minute.
  • Next, add the ground pork to the pan and saute, stirring often, for another 5 minutes or until nicely colored all over. You can add a splash of water to the pan if it looks too dry.
  • Pour the can of tomatoes into the pan and add the tomato paste/sofrito. Stir to combine and simmer for another 5 minutes until it has reduced slightly. Remove from heat and stir in the rice. Season with salt and pepper.
  • Stand the peppers upright in a large baking tray, and split the rice-pork mixture evenly among them. Don't overfill, leave a little room at the top. Place the pepper tops back on and bake in the oven for 15-20 minutes until the filling has reduced and is no longer runny. Serve by themselves as an appetizer or tapas, or with a salad or potatoes for a light main.

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

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

SPANISH STUFFED BELL PEPPERS



Spanish Stuffed Bell Peppers image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 16

6 green, red or yellow bell peppers, or a combination
1 tablespoon olive oil, plus additional for drizzling tops of peppers
1 onion, minced
2 large garlic cloves, minced or to taste
1 teaspoon hot Madras curry powder, or to taste
1 teaspoon ground ginger
3 cups cooked long grain rice, preferably basmati
1 pound ground veal
10-ounce package frozen peas, cooked according to package directions
3 firm, ripe tomatoes, diced
1 tablespoon minced fresh oregano. or 1 teaspoon dried oregano, crumbled
3 tablespoons minced fresh cilantro, or to taste
Salt, to taste
Cayenne pepper, to taste (optional)
3 tablespoons fresh or dry bread crumbs
Lemon juice or wedges

Steps:

  • Preheat oven to 375 degrees. Cut off tops of peppers and remove seeds and ribs, reserving tops. Discard stems and dice reserved tops. Set aside. In a large saucepan of boiling water blanch the peppers to 3 to 4 minutes, or until they are slightly soft. Drain, refresh, and pat dry. Cut off a thin slice from the bottom of each pepper so that it stands straight. In a nonstick skillet set over moderate heat, warm 1 tablespoon olive oil until it is hot, add the onion and reserved diced pepper and cook, stirring occasionally, for 3 to 5 minutes, or until vegetables are softened. Add the garlic, curry powder and ginger and cook, stirring 2 minutes more. Transfer mixture to a large bowl. Add the remaining ingredients, except the bread crumbs and lemon, to the bowl and gently stir to combine well. Stuff the peppers with the filling and arrange them in a shallow baking pan. Sprinkle tops of peppers with the bread crumbs and drizzle each with a little olive oil. Bake the peppers for 40 to 45 minutes, or until stuffing is completely cooked. Transfer peppers to a serving platter and sprinkle with lemon juice or serve with lemon wedges.

CHILES RELLENOS (STUFFED PEPPERS)



Chiles Rellenos (Stuffed Peppers) image

This is a great traditional Mexican dish. It takes a little bit of time, but it is worth every minute! Provecho! Serve with a side of Spanish Rice.

Provided by ADRIANSALAS

Categories     World Cuisine Recipes     Latin American     Mexican

Yield 4

Number Of Ingredients 10

4 fresh poblano chile peppers
½ pound lean ground beef
1 onion, chopped
1 clove garlic, chopped
salt and pepper to taste
3 eggs, separated
1 cup shredded mozzarella cheese
2 roma (plum) tomatoes, chopped
½ cup all-purpose flour
1 cup corn oil

Steps:

  • Place whole peppers over an open flame (gas burner) or under the broiler. Roast, turning frequently until evenly black and blistered. Remove from heat, place in a plastic bag, and let them sweat for a while. This will allow the skins to peel of easily.
  • While the peppers are sweating, place the ground beef in a skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. When beef is fully cooked, add the onion, garlic and tomato, and cook for a few more minutes. Season to taste with salt and pepper.
  • Remove the peppers from the bag, and peel off the burnt skin. You may wish to wear protective gloves. Run peppers under cool running water to rinse away any burnt pieces. Make a small vertical slit in the side of the peppers, and remove the seeds and veins. Stuff each pepper halfway with the ground beef mixture, then fill the rest of the way with shredded cheese. Close the slits, and secure with toothpicks.
  • Whip egg whites in a large glass or metal bowl until thick and fluffy. Add the egg yolks, and whip for a minute to blend in.
  • Meanwhile, heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Coat the stuffed peppers with a light dusting of flour, then dip them in the egg so they are fully covered. Carefully place in the hot oil, and fry on both sides until golden. Drain on paper towels, then serve on a large platter.

Nutrition Facts : Calories 808.1 calories, Carbohydrate 19.7 g, Cholesterol 194.8 mg, Fat 70.6 g, Fiber 2.8 g, Protein 25.4 g, SaturatedFat 13.9 g, Sodium 270.2 mg, Sugar 3.7 g

SPANISH RICE STUFFED BELL PEPPERS



Spanish Rice Stuffed Bell Peppers image

Colorful bell peppers are stuffed with a combination of chorizo sausage, corn kernels, browned ground beef, Spanish rice, and cheese for a delicious weeknight meal.

Provided by Knorr

Categories     Trusted Brands: Recipes and Tips     Knorr®

Time 1h5m

Yield 4

Number Of Ingredients 6

4 large bell peppers (any color or a combination of colors) - cored, seeded, tops reserved
4 ounces chorizo, finely chopped
1 cup fresh corn kernels or thawed frozen corn
8 ounces lean ground beef
1 (5.6 ounce) package Knorr® Fiesta Sides™ - Spanish Rice
1 cup shredded Mexican cheese blend or Monterey Jack cheese, divided

Steps:

  • Preheat oven to 375 degrees. Spray 8- or 9-inch square baking dish with no-stick cooking spray; set aside. Finely chop pepper tops; set aside.
  • Heat large nonstick skillet over medium-high and cook chorizo and corn until corn begins to turn golden and chorizo begins to brown, about 5 minutes. Add ground beef and cook until browned.
  • Stir 2 cups water, Knorr® Fiesta Sides™ - Spanish Rice and chopped pepper tops into skillet and cook according to package directions. Stir in 3/4 cup cheese and let stand 2 minutes. Evenly stuff peppers with rice mixture and arrange in prepared baking dish. Add 2 tablespoons water to baking dish and cover tightly with foil.
  • Bake 45 minutes or until peppers are tender; sprinkle peppers evenly with remaining 1/4 cup cheese and bake 2 minutes or until cheese melts.

Nutrition Facts : Calories 560.5 calories, Carbohydrate 21.6 g, Cholesterol 96.7 mg, Fat 30.2 g, Fiber 8 g, Protein 30.6 g, SaturatedFat 14.4 g, Sodium 650 mg, Sugar 6.6 g

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