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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Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
4
Yield:
4 peppers
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

Nutrition Facts

510 calories; protein 30.2g; carbohydrates 28.3g; fat 30.8g; cholesterol 97.8mg; sodium 1194.5mg. Full Nutrition
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Reviews (5)

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Most helpful positive review

Rating: 5 stars
01/28/2015
I added 1 Tbsp of olives 1/4 cup of Serrano ham 1/4 of chorizo Read More
(2)
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/11/2014
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 tomato salsa from the fridge. Also diced and added the tops of the peppers to the mix. The two step method of preparing the peppers was a bit time consuming but the softness and texture was perfect I'll use this method for other recipes. I packed the peppers with filling and easily had enough stuffing left for one more I suspect with the full recipe as written you will get enough stuffing for at least five if not six peppers. A hit with hubs I'll make this again. Thanks for sharing your recipe with AR Michelle! Read More
(2)
Rating: 5 stars
01/28/2015
I added 1 Tbsp of olives 1/4 cup of Serrano ham 1/4 of chorizo Read More
(2)
Rating: 4 stars
02/09/2013
Tasted pretty doggone good:-) Will add a little more salt next time though but enhance the already wonderful flavors! Read More
(1)
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Rating: 4 stars
11/11/2019
Being married to a Puerto Rican I made some changes based on what his mom usually adds to her meals. I used diced potatoes instead of rice (which I LOVE by the way) added Sazón and Adobo. It turned out really well. Read More
Rating: 5 stars
09/01/2020
Absolutely delicious! I didn't have capers on hand, so I substituted a splash of lemon juice. Otherwise, I followed the recipe to a T and it was fantastic. Will make again and again. Read More
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