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    Home » Puerto Rican Recipes » Puerto Rican Stuffed Peppers

    Published: Jun 25, 2019 Modified: Aug 8, 2024 by Catherine Arena 14 Comments

    Puerto Rican Stuffed Peppers

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    Puerto Rican Stuffed Peppers Pinterest image.
    Puerto Rican Stuffed Peppers Pinterest image.

    These Puerto Rican Stuffed Peppers are the most delicious, savory stuffed peppers you will ever have. Made with savory carne molida (Puerto Rican Picadillo), topped with mozzarella cheese and a delicious salsa criolla.

    Cooked Puerto Rican Stuffed Peppers in a cast iron skillet, topped with a salsa criolla, and cheese.

    Puerto Rican Stuffed Peppers, or Pimientos Rellenos, are a delicious and vibrant dish that brings together the bold flavors of the island. Filled with a savory Puerto Rican picadillo (carne molida), rice, vegetables, and topped with Puerto Rican salsa criolla. These stuffed peppers are a comforting, satisfying and are baked to tender perfection, allowing the flavors to meld together, creating a dish that’s as visually appealing as it is delicious.

    Jump to:
    • Reasons to Love this Recipe
    • Ingredients
    • Substitutions and Variations
    • Instructions
    • Expert Tips
    • Recipe FAQs
    • Other Dishes You Will Love
    • 📖 Recipe

    Reasons to Love this Recipe

    • Authentic Flavors: If you’re craving a taste of true Puerto Rican cuisine, this recipe delivers! It captures the island’s essence with traditional ingredients like sofrito, sazón, and adobo, and also features the popular salsa criolla, a vibrant sauce commonly used in dishes like camarones a la criolla (stewed shrimp) and mofongo con camarones (garlic plantain mash with shrimps).
    • Nutrient-Packed: Stuffed with protein-rich ground beef, fiber-filled rice and vegetables, these peppers offer a balanced and nutritious meal.
    • Make-Ahead Friendly: These stuffed peppers can be prepared ahead of time and baked when you’re ready to enjoy them, making them perfect for busy weeknights or meal prepping.
    • Beautiful Presentation: The vibrant colors of the bell peppers make this dish a stunning centerpiece for your dinner table, adding a touch of elegance to any meal.
    • Everyone Loves these: Whether serving it at a family dinner or a gathering with friends, these stuffed peppers are sure to be a hit with their rich, comforting flavors.

    Ingredients

    Ingredients for the Puerto Rican stuffed peppers.
    • Ground Beef – Use ground chicken or pork if you prefer.
    • Multi Colored Bell Peppers – Using different colored peppers not only adds flavor but visual appeal.
    • Cooked Rice – You can use white or yellow cooked rice.
    • Tomato Sauce: Puréed or crushed tomatoes work perfectly in this recipe, adding just the right amount of flavor and texture.
    • Sofrito – Sofrito is used in most Puerto Rican dishes and a must in Puerto Rican stuffed peppers!

    See my recipe card below for a complete list of the ingredients with measurements.

    Substitutions and Variations

    • Ground Meat: Swap ground beef with ground turkey, chicken, or pork for a different protein option.
    • Rice: If you prefer a different grain, use quinoa, couscous, or even cauliflower rice for a lower-carb version.
    • Sofrito: If you don’t have sofrito, you can make our quick homemade Puerto Rican sofrito or use store-bought sofrito.
    • Add a Crunchy Topping: For added texture, sprinkle some breadcrumbs mixed with olive oil or grated Parmesan cheese on top of the peppers during the last 10 minutes of baking.
    • Spicy Kick: Add chopped jalapeños or a pinch of crushed red pepper flakes to the filling for a spicier version of the dish.
    • Different Peppers: Try using poblano peppers or even large, mild chili peppers for a different flavor and presentation.

    Instructions

    Steps to make the Puerto Rican salsa criolla (sauce) for the stuffed peppers.

    Start with the Salsa Criolla

    Step 1: Over medium heat, add two tablespoons of oil to a large saucepan or caldero. Add the onions and peppers (Image 1). Stir and cook for a few minutes or until the onions are translucent.

    Step 2: Add the bay leaves, sofrito, cilantro, garlic, olives, salt, and pepper (Image 2). Stir and cook for a minute.

    Step 3: Add the tomato sauce, white wine and water to the pot and stir (Image 3). Cook on medium-low for 25 minutes (Image 4). Stir every 5 or 10 minutes to make sure the sauce is not sticking to the bottom of the pot. The sauce should start to thicken. Once sauce is done, set aside.

    Steps showing how to make the meat filling for the stuffed peppers.

    Prepare Meat Filling and Prep Peppers

    Step 1: Add the ground beef to a pan over medium heat. Break ground meat apart with a potato masher or wooden spoon (Image 1). Stir and cook until ground beef is brown. (Note: Drain excess oil from ground beef if meat is too oily.)

    Step 2: Add the peppers, onions and the garlic and stir well together (Image 2). Cook for about 5 minutes.

    Step 3: Add the tomato sauce, sofrito, sazon, oregano, cumin and salt (Image 3). Stir and cook for 3 minutes.

    Step 4: Add the rice and incorporate well with the meat (Image 4).

    Steps to make the Puerto Rican salsa criolla (sauce) and prepping the stuffed peppers for stuffing.

    Step 5: Add the cilantro and stir meat. Cook for 7-10 minutes (Image 5 and 6).

    Step 6: Preheat the oven to 350° F degrees. Rinse the bell peppers under cold water, then cut them in half horizontally. Remove the membrane and seeds to create space for the filling (Image 7).

    Step 7: Fill the peppers with the meat filling (Image 8).

    Topping the stuffed peppers with the sauce and cheese, ready for baking.

    Step 8: Place the peppers in an oven proof baking dish deep enough to hold the sauce topping. Top the peppers with the prepared salsa criolla (Image 9) and top with the cheese (Image 10). Add the extra sauce around the stuffed peppers.

    Step 9: Cover the dish with a pan lid or aluminum foil (Image 11). Bake for 25-35 minutes. (Image 12). Serve immediately with extra sauce topping.

    Note: If using aluminum foil, spray the side that might touch the peppers and cheese with vegetable spray to prevent sticking. This will help keep the cheese intact and perfect when uncovered after cooking.

    Expert Tips

    • Pre-cook the Peppers: For softer peppers, blanch them in boiling water for 3-5 minutes before stuffing and baking. This ensures the peppers cook through evenly without becoming too soft or mushy.
    • Drain Excess Liquid: After cooking the filling, make sure to drain any excess liquid to prevent the peppers from becoming soggy during baking. This will also help the filling to hold together better.
    • Pack Firmly: When stuffing the peppers, pack the filling firmly but not too tightly. This helps the peppers maintain their shape.
    • Let the Peppers Rest: Allow the stuffed peppers to rest for about 5 minutes after baking before serving. This helps the filling set and makes it easier to serve.
    • Make Extra Filling: Double the filling recipe and freeze the extra for a quick and easy meal prep option. You can use the extra filling in tacos, as a topping for baked potatoes, or in a wrap.

    Recipe FAQs

    Can I use a different type of pepper?

    Yes, you can use different types of peppers like poblano peppers or even large chili peppers. Just keep in mind that the flavor and spice level will vary depending on the pepper you choose.

    Can I make the filling ahead of time?

    Absolutely! You can prepare the filling a day in advance and store it in the refrigerator. When you’re ready to cook, simply stuff the peppers and bake as directed.

    How do I store leftover stuffed peppers?

    Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until warmed through, or use your microwave for a quicker option.

    Can I freeze stuffed peppers?

    Yes, stuffed peppers freeze well. Assemble them without baking, wrap them individually in plastic wrap, and store in a freezer-safe container. When ready to eat, thaw in the refrigerator overnight and bake as directed.

    What sides go well with Puerto Rican Stuffed Peppers?

    These stuffed peppers pair well with a variety of sides like Puerto Rican white rice garlic tostones (fried plantains), or a simple green salad.

    Other Dishes You Will Love

    • Pollo a la Plancha served on a white platter topped with onions and a side of grilled scallions.
      Authentic Pollo a la Plancha
    • Alaskan Cod served with a side of cilantro white rice, asparagus and lemon wedges.
      The Best Alaskan Cod Recipe
    • Sopa de Lentejas (Lentil Soup) served in white bowls with a side of Puerto Rican white rice,
      Sopa de Lentejas
    • Tallarin Saltado served in two white bowls.
      Tallarín Saltado

    Did you try this recipe? Please leave a ⭐ review below!

    Click any of the images in the post to PIN this Recipe and don’t forget to follow along on Pinterest and Facebook.

    📖 Recipe

    Cooked Puerto Rican Stuffed Peppers in a cast iron skillet, topped with a salsa criolla, and cheese.

    Puerto Rican Stuffed Peppers

    These Puerto Rican Stuffed Peppers are the most delicious, savory stuffed peppers you will ever have. Made with a savory meat filling, topped with mozzarella cheese and a delicious salsa criolla.
    5 from 8 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Puerto Rican
    Prep Time: 25 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 6 servings
    Calories: 335kcal
    Author: Catherine Arena

    Ingredients

    Puerto Rican Salsa Criolla

    • 2 tablespoon vegetable oil
    • 28 ounces tomato sauce
    • 2 tablespoon sofrito homemade or store bought is fine
    • ⅓ cup white wine
    • 1½-2 cups water
    • ½ cup onions chopped
    • ½ cup peppers chopped
    • 1 bay leaf
    • 3 garlic cloves minced
    • ½ teaspoon oregano
    • ¼ teaspoon cumin
    • ¼ cup olives (optional) cut in half
    • 4 tablespoon fresh cilantro chopped
    • salt and pepper to taste

    Meat Filling

    • 1 pound ground meat
    • 3 bell peppers rinsed, cut horizontally and seeds removed
    • ½ cup cooked white or yellow rice
    • 6 ounces tomato sauce
    • ½ cup white onions chopped
    • ½ cup green bell pepper rinsed and chopped
    • 2 tablespoon sofrito homemade or store bought is fine
    • 2 garlic cloves minced
    • 1 packet Sazon with Annatto
    • ½ teaspoon oregano
    • ¼ teaspoon cumin
    • 2-3 tablespoon fresh cilantro rinsed and chopped
    • salt and pepper to taste

    Cheese

    • monterey Jack or mozzarella cheese sprinkled on top of peppers

    Instructions

    Puerto Rican Salsa Criolla

    • Over medium heat, add two tablespoons of oil to a large saucepan or caldero. Add the onions and peppers. Stir and cook for a few minutes or until the onions are translucent.
    • Add the bay leaves, sofrito, cilantro, garlic, olives, salt, and pepper to taste. Stir and cook for a minute.
    • Add the tomato sauce, white wine and water to the pot and stir. Cook on medium-low for 25 minutes. Stir every 5 or 10 minutes to make sure the sauce is not sticking to the bottom of the pot. The sauce should start to thicken. Once sauce is done, set aside.

    For Meat Filling

    • Add the ground beef to a pan over medium heat. Break ground meat apart with a potato masher or wooden spoon. Stir and cook until ground beef is brown. (Note: Drain excess oil from ground beef if meat is too oily.)
    • Add the peppers, onions and the garlic and stir well together. Cook for about 5 minutes.
    • Add the tomato sauce, sofrito, sazon, oregano, cumin and salt. Stir and cook for 3 minutes.
    • Add the rice and incorporate well with the meat.
    • Add the cilantro and stir the meat. Cook for 7-10 minutes.

    Peppers

    • Preheat the oven to 350° F degrees. Rinse the bell peppers under cold water, then cut them in half horizontally. Remove the membrane and seeds to create space for the filling.
    • Fill the peppers with the meat filling.
    • Place the peppers in an oven-proof baking dish deep enough to hold the sauce topping. Top the peppers with the prepared salsa criolla and top with the cheese. Add the extra sauce around the stuffed peppers.
    • Cover the dish with a pan lid or aluminum foil. Bake for 25-35 minutes. Serve immediately with the extra sauce topping.

    Notes

    Recipe Notes:
    Cilantro: If you’re not a fan, feel free to leave it out of the recipe.
    Cheese: Use mozzarella or monterey jack cheese.
     
     

    Nutrition

    Serving: 6 | Calories: 335kcal | Carbohydrates: 21g | Protein: 17g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 896mg | Potassium: 923mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2687IU | Vitamin C: 110mg | Calcium: 65mg | Iron: 4mg
    Tried this recipe?Click the stars above or below to rate or leave a comment down below!

    More Puerto Rican Recipes

    • Empanadillas de Guayaba on a gray plate.
      Empanadillas de Guayaba
    • Alcapurrias de Yuca (Cassava Fritters) sitting on top of plantain leaves with a side of hot sauce.
      Authentic Alcapurrias de Yuca
    • Flancocho (Vanilla Flan Cake) served on a white transparent platter with a serving on the side.
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    Reader Interactions

    Comments

    1. Teresa says

      July 15, 2020 at 8:26 pm

      These peppers were outstanding! Thank you so much for sharing this recipe and helping me impress my family and friends! .

      Reply
      • Cathy says

        July 15, 2020 at 10:44 pm

        Thank you for such a sweet compliment Teresa! I’m so happy to hear your family and friends really enjoyed this recipe and thank you so much for taking the time to comment and letting me know how much you enjoyed it! Appreciate you!

        Reply
    2. Gina says

      July 11, 2019 at 11:24 pm

      Let me start by saying, I can not wait to try this recipe. It looks amazing. I do have one question though. Can you tell me what kind of peppers you use for the Salsa Criolla.
      Thank you

      Reply
      • Cathy says

        July 12, 2019 at 2:37 am

        Hey Gina! Thanks for your inquiry and for the compliment!!! Really you can use whatever pepper you have available or you like, red pepper, green pepper, mini peppers etc. However, if all you have in the fridge, is a spicy pepper such as a jalapeno or serrano pepper, keep in mind that your sauce will be spicy, so if you’re not into spicy recipes, consider a green, red or yellow bell pepper. Which is what I normally use unless I can get my hands on Puerto Rican Aji sweet peppers, which is a plus. Feel free to experiment as far as the pepper…let me know what you went with and please feel free to ask any further questions. Let me know how you enjoyed this recipe, thanks again!

        Reply
    3. Kate says

      June 29, 2019 at 10:28 am

      This looks so savory and delicious, I seriously can’t wait to try this!

      Reply
      • Cathy says

        June 29, 2019 at 9:13 pm

        Thanks! You will love these Kate!

        Reply
    4. Bintu | Recipes From A Pantry says

      June 29, 2019 at 10:19 am

      I love stuffed peppers and these sound absolutely delicious! I’ll definitely be trying them out this summer

      Reply
      • Cathy says

        June 29, 2019 at 9:13 pm

        Thanks!

        Reply
    5. Danielle says

      June 29, 2019 at 10:12 am

      Tomato colors here are so nice – that rose tint is amazing. Definitely need to try these stuffed peppers – it looks like they are stuffed with so much goodness!

      Reply
      • Cathy says

        June 29, 2019 at 9:13 pm

        Thanks Danielle!

        Reply
    6. Jen says

      June 29, 2019 at 9:20 am

      My boys loved how fully loaded these are! Such a filling dinner and so easy to make too. .

      Reply
      • Cathy says

        June 29, 2019 at 9:14 pm

        Thats so great to hear Jen!

        Reply
    7. Terri says

      June 29, 2019 at 9:09 am

      I love the sound of that sauce – yummy! I really need to change up my stuffed pepper routine will be trying these. Pinned!

      Reply
      • Cathy says

        June 29, 2019 at 9:15 pm

        Aww that’s great Terri! You will love these!

        Reply
    5 from 8 votes (1 rating without comment)

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