Photo: K8
Pimiento Relleno (Puerto Rican Stuffed Peppers)
14 ingredients
20 min + 40 min
4 peppers
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
810
Calories
42g
Protein
40g
Fat
71g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes