Puerto Rican Stuffed Peppers

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.

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

• 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

Instructions

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.

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).

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).

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

Other Dishes You Will Love

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