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Puerto Rican Stuffed Peppers in a cast iron skillet with criolla sauce and shredded Monterey Jack cheese.
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5 from 8 votes

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 monterey jack cheese and a delicious salsa criolla.  Easily cooked in the oven, stove top or grill.  Instructions included below.

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Appetizer, Dinner
Cuisine: Puerto Rican
Keyword: Stuffed Peppers
Servings: 3 to 6 people
Calories: 531kcal


Puerto Rican Salsa Criolla

  • 1 tbsp vegetable oil
  • 28 ounces crushed tomato or tomato puree sauce
  • 2 tbsp sofrito homemade or store bought is fine
  • 1/4 cup white wine
  • 1/2 cup onions chopped
  • 1/2 cup peppers chopped
  • 1 bay leaf
  • 3 garlic cloves minced
  • 1/2 tsp oregano
  • 1/4 tsp cumin
  • 4 tbsp fresh cilantro chopped
  • salt and pepper to taste

For Meat Filling

  • 1 pound ground meat
  • 3 bell peppers rinsed, cut horizontally and seeds removed
  • 1/2 cup cooked white or yellow rice
  • 6 ounces tomato sauce
  • 1/2 cup white onions chopped
  • 1/2 cup green bell pepper or whatever pepper you have
  • 2 tbsp sofrito homemade or store bought is fine
  • 2 garlic cloves minced
  • 1 packet Sazon with Annatto found in the Spanish or Latin section of grocery store (I use Goya brand)
  • 1/2 tsp oregano
  • 1/4 tsp cumin
  • 2-3 tbsp fresh cilantro chopped
  • salt and pepper to taste

Other Ingredients for Puerto Rican Stuffed Peppers

  • Monterey Jack or Mozzarella cheese shredded
  • 8 pimiento stuffed green olives (optional) cut in half and added to meat mixture


  • 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.


If you do not like cilantro, simply exclude from recipe.


Serving: 6g | Calories: 531kcal | Carbohydrates: 20g | Protein: 29g | Fat: 35g | Saturated Fat: 15g | Cholesterol: 107mg | Sodium: 410mg | Potassium: 1038mg | Fiber: 5g | Sugar: 11g | Vitamin A: 4210IU | Vitamin C: 201.4mg | Calcium: 64mg | Iron: 4.5mg