Pimiento Relleno (Puerto Rican Stuffed Peppers) Recipe - Allrecipes.com
  • READY IN 1 hr

Pimiento Relleno (Puerto Rican Stuffed Peppers)

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 peppers Change Servings

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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 40 mins
  • READY IN 1 hr
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Reviews More Reviews

Feb 09, 2013

Tasted pretty doggone good :-) Will add a little more salt next time though but enhance the already wonderful flavors!

 

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Nutrition

  • Calories
  • 510 kcal
  • 25%
  • Carbohydrates
  • 28.3 g
  • 9%
  • Cholesterol
  • 98 mg
  • 33%
  • Fat
  • 30.8 g
  • 47%
  • Fiber
  • 3.6 g
  • 15%
  • Protein
  • 30.2 g
  • 60%
  • Sodium
  • 1194 mg
  • 48%

* Percent Daily Values are based on a 2,000 calorie diet.

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