Pimiento Relleno (Puerto Rican Stuffed Peppers) Recipe

Recipesfull introduces to you: Popular Recipes. (Pimiento Relleno (Puerto Rican Stuffed Peppers) Recipe). 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.

Brief

Prep 20 mins

Cook: 40 mins

Total: 1hr

Servings: 4

Yield: 4 peppers

Pimiento Relleno (Puerto Rican Stuffed Peppers) Recipe

Ingredients

4 bell peppers

2 tablespoons olive oil

1 small onion

chopped

2 tablespoons sofrito

2 cloves garlic

minced

1 teaspoon salt

½ teaspoon cumin

¼ teaspoon oregano

¼ teaspoon black pepper

1 pound lean ground beef

1 (8 ounce) can tomato sauce

1 tablespoon capers

1 ½ cups cooked white rice

1 cup shredded Monterey Jack cheese

World Cuisine

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 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.

Step 3

Bake peppers in preheated oven for about 10 minutes. Remove from oven and set aside.

Step 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.

Step 5

Continue baking in oven until the cheese is melted about 10 minutes.

Nutritional Information

Pimiento Relleno (Puerto Rican Stuffed Peppers) Recipe

Servings Per Recipe:4

Calories: 510

% Daily Value *

Protein: 30.2g 60%

Carbohydrates: 28.3g 9%

Dietary Fiber: 3.6g 15%

Sugars: 6g

Fat: 30.8g 47%

Saturated Fat: 12.3g 61%

Cholesterol: 97.8mg 33%

Vitamin A Iu: 895.9IU 18%

Niacin Equivalents: 12.3mg 95%

Vitamin B6: 0.7mg 42%

Vitamin C: 104.1mg 173%

Folate: 69.6mcg 17%

Calcium: 257.7mg 26%

Iron: 4.3mg 24%

Magnesium: 56.4mg 20%

Potassium: 723.8mg 20%

Sodium: 1194.5mg 48%

Thiamin: 0.3mg 26%

Calories From Fat: 277.3

*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.