- 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
- 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.
04/12/2018
recipepes.com
Pimiento Relleno (Puerto Rican Stuffed Peppers), recipe
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