These Puerto Rican Stuffed Peppers are the most delicious, savory stuffed peppers you will ever have. Made with a savory meat filling, topped with monterey jack cheese and a delicious salsa criolla. Easily cooked in the oven, stove top or grill. Instructions included below.
2tablespoonsofritohomemade or store bought is fine
¼cupwhite wine
½cuponionschopped
½cuppepperschopped
1bay leaf
3garlic clovesminced
½teaspoonoregano
¼teaspooncumin
4tablespoonfresh cilantrochopped
salt and pepperto taste
For Meat Filling
1poundground meat
3bell peppersrinsed, cut horizontally and seeds removed
½cupcooked white or yellow rice
6ouncestomato sauce
½cupwhite onionschopped
½cup green bell pepperor whatever pepper you have
2tablespoonsofritohomemade or store bought is fine
2garlic clovesminced
1packet Sazon with Annattofound in the Spanish or Latin section of grocery store (I use Goya brand)
½teaspoonoregano
¼teaspooncumin
2-3tablespoonfresh cilantrochopped
salt and pepperto taste
Other Ingredients for Puerto Rican Stuffed Peppers
Monterey Jack or Mozzarella cheeseshredded
8pimiento stuffed green olives (optional)cut in half and added to meat mixture
Instructions
Preheat oven to 350 degrees
Puerto Rican Salsa Criolla
Add the chopped onions, peppers, sofrito, garlic, oregano, cumin, bay leaf and oil to a medium size pot over medium heat.Stir and cook until onion is translucent.
Add the white wine, tomato sauce, cilantro and salt and pepper to taste.Lower flame to medium low. Stir and cook for 20-25 minutes. (Stir mid way through cooking)
Turn off flame. Sauce is done.
For Meat Filling
Add ground beef to a pan over medium heat. Break ground meat apart with a spatula or wooden spoon.Stir and cook until ground beef is brown.
Drain excess oil from ground beef with a colander if meat is too oily.
Add peppers, onions and garlic to the ground meat and stir well together. Cook for about 5 minutes.
Add the tomato sauce, sofrito, sazon, oregano and cumin. Stir and cook for 3 minutes. Add the rice and incorporate well with the meat.
Add the cilantro and stir meat. Cook for 10 minutes.
Preparing the Peppers
Rinse and cut peppers in half, horizontally. Remove seeds.
Place peppers in an oven proof baking dish or a pan deep enough to hold sauce topping.Divide meat filling among pepper cavities.
Top the peppers with the sauce and allow the extra sauce to surround the stuffed peppers.
Sprinkle the tops with shredded Monterey jack or mozzarella cheese.Cover with a lid.
Bake in the oven for 25-35 minutes or until peppers are done to your liking.
Serve immediately with extra sauce topping from pan.
Notes
If you do not like cilantro, simply exclude from recipe.