Spanish-Style Stuffed Peppers

Spanish-Style Stuffed Peppers
Spanish-Style Stuffed Peppers

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Prep time

15m

Total time

1h 25m

Yields

6

Servings

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La Cocina Goya

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!

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  • Ingredients
  • Directions

Ingredients

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¼ cup

GOYA® Extra Virgin Olive Oil, divided

Extra Virgin Olive Oil

Winner of the ChefsBest® Excellence Award for overall quality.*

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1

small yellow onion, finely chopped (about 1 cup)

1

piece GOYA® Chorizo, finely chopped

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

2 tbsp.

pine nuts

*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.

Directions

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Step 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.

 

Step 2

In medium bowl, gently mix together meatloaf mix, tomato sauce, cooked rice, reserved sofrito mixture, pine nuts and 2½ tsp. adobo until combined.

 

Step 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.

Tip by La Cocina Goya

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

Recipe Tags

Appetizers & Snacks Spain Over 60

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