Spanish-Style Stuffed Peppers

3 Reviews

Jump to recipe

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!

Total Time

85m

Prep Time:15m

Yields:6 Servings

Save

Share

Print

Ingredients

1

<p><span>small yellow onion, finely chopped (about 1 cup)</span></p>

1

piece GOYA® Chorizo, finely chopped

6

<p><span>medium bell peppers (red, green, orange and/or yellow) tops cut off, seeds and veins removed</span></p>

2 lbs.

<p><span>meatloaf mix (ground pork, ground beef and ground veal)</span></p>

2 tbsp.

<p>pine nuts</p>

Directions

Kitchen View

Step 1

<p>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.</p>

Step 2

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

Step 3

<p>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.</p>
Tip Image 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

Tip Image Goya

Prevent Peppers from Toppling!

<p>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</p>

GOYA® HIGHLIGHTS

Tasty creations & seasonal delights

Venezuela-Style Parrillada Criolla

The best summer recipes for your outdoor grilling

Have your grill ready this summer, and prepare easy and delicious recipes to enjoy the whole season.

Learn More
Join La Cocina Goya®

Join La Cocina Goya®

Register FREE on Goya.com and get unlimited access to exciting features like My Recipe Box, coupons and offers, and our newsletter.

Create Account

Reviews

Submit your review
1
2
3
4
5
Submit
     
Cancel

Create your own review

5
3 Reviews
8 years ago

David Villanueva

Delicisioso

9 years ago

Dasaray Steele

This recipe was great ! my family and I enjoyed trying something new !

9 years ago

Dasaray Steele

This recipe turned out great ! Really enjoyed making it for my family

This site is registered on Toolset.com as a development site.
Click Here