Spanish-Style Stuffed Peppers

Better-Than-Ever Stuffed Peppers

You can count on GOYA® for stuffed pepper recipe that’s more flavorful than ever! Chock full of yummy goodness – like GOYA® Chorizo and the GOYA Sazonador Total, our signature blend of herbs and spices, these stuffed peppers are guaranteed to become an instant family favorite!

Serves 6

Prep time: 15 min.

Total time: 1 hr., 25 min.

¼ cup GOYA® Extra Virgin Olive Oil, divided

1 small yellow onion, finely chopped (about 1 cup)

1 piece GOYA® Chorizo, finely chopped

¼ cup GOYA® Sofrito

2 tbsp. GOYA® Sazonador Total

6 medium bell peppers (red, green, orange and/or yellow) tops cut off, seeds and veins removed

2 lbs. meatloaf mix (ground pork, ground beef and ground veal)

2 cans (8 oz. each) GOYA Tomato Sauce

1 cup cooked CANILLA Extra Long Grain Rice, cooled

2 tbsp. pine nuts

2½ tsp. GOYA® Adobo All-Purpose Seasoning with Pepper, plus more to taste

1.	Heat oven to 400°F. Heat 2 tbsp. oil in skillet over medium-high heat. Add onions and chorizo to pan. Cook, stirring occasionally, until onions soften and chorizo starts to brown, about 10 minutes. Stir in sofrito and sazonador total; cook until fragrant, about 30 seconds more; set aside until cool.
2.	In medium bowl, gently mix together meatloaf mix, tomato sauce, cooked rice, reserved sofrito mixture, pine nuts and 2½ tsp. adobo until combined.
3.	Coat peppers with remaining oil; sprinkle cavities with adobo. Transfer peppers to 9”x13” baking dish. Divide meat mixture evenly among pepper cavities. Cook until peppers are soft and meat mixture is cooked-through (internal temperature should register 165°F on quick-read thermometer), about 1 hour. Let sit 10 minutes before serving.

Prevent Peppers from Toppling!

To keep your peppers standing upright, try this: Before stuffing the peppers, cut a very thin slice from the base to even out the bottom. Once cooked, the pre-leveled peppers will stand up straight and tall and the tasting filling will stay inside where it belongs