Pimiento Relleno (Puerto Rican Stuffed Peppers)

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Michelle Colón Snyder 0

"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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1 h servings 510 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 510 kcal
  • 25%
  • Fat:
  • 30.8 g
  • 47%
  • Carbs:
  • 28.3g
  • 9%
  • Protein:
  • 30.2 g
  • 60%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 1194 mg
  • 48%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


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I added 1 Tbsp of olives,1/4 cup of Serrano ham,1/4 of chorizo

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 t...

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

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