Pimiento Relleno (Puerto Rican Stuffed Peppers) recipe
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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
Nutrition Info
- 510 caloriescarbohydrate: 28.3 gcholesterol: 97.8 mgfat: 30.8 gfiber: 3.6 gprotein: 30.2 gsaturatedFat: 12.3 gservingSize: -sodium: 1194.5 mgsugar: 6 gtransFat: : -unsaturatedFat: : -
Directions Pimiento Relleno (Puerto Rican Stuffed Peppers)
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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.
Bake peppers in preheated oven for about 10 minutes. Remove from oven and set aside.
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.
Continue baking in oven until the cheese is melted, about 10 minutes.