Pimiento Relleno (Puerto Rican Stuffed Peppers)

Name: Pimiento Relleno (Puerto Rican Stuffed Peppers)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 bell peppers; 2 tablespoons olive oil; 1 small onion, chopped; 2 tablespoons sofrito; 2 cloves garlic, minced; 1 teaspoon salt; 1/2 teaspoon cumin; 1/4 teaspoon oregano; 1/4 teaspoon black pepper; 1 pound lean ground beef; 1 (8 ounce) can tomato sauce; 1 tablespoon capers; 1 1/2 cups cooked white rice; 1 cup shredded Monterey Jack cheese

Servings: persons

4 bell peppers
2 tablespoons olive oil
1 small onion, chopped
2 tablespoons sofrito
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon oregano
1/4 teaspoon black pepper
1 pound lean ground beef
1 (8 ounce) can tomato sauce
1 tablespoon capers
1 1/2 cups cooked white rice
1 cup shredded Monterey Jack cheese

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.

765

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 bell peppers, 2 tablespoons olive oil, 1 small onion, chopped, 2 tablespoons sofrito, and more.

Yes, Pimiento Relleno (Puerto Rican Stuffed Peppers) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!