Recipe by Michelle Colón Snyder
"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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lean ground beef
1 (8 ounce) can
1 1/2 cups
cooked white rice
shredded Monterey Jack cheese
Tasted pretty doggone good :-) Will add a little more salt next time though but enhance the already wonderful flavors!
Loved this tasty recipe! I had two colored peppers to use up, so I halved the ground beef and rice. I did use more than half of the spices called for, and had no tomato sauce, so I just used tomato salsa from the fridge. Also diced and added the tops of the peppers to the mix. The two step method of preparing the peppers was a bit time consuming, but the softness and texture was perfect, I'll use this method for other recipes. I packed the peppers with filling, and easily had enough stuffing left for one more, I suspect with the full recipe, as written, you will get enough stuffing for at least five, if not six peppers. A hit with hubs, I'll make this again. Thanks for sharing your recipe with AR, Michelle!
* Percent Daily Values are based on a 2,000 calorie diet.
Pimiento Relleno (Puerto Rican Stuffed Peppers)
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 277
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