Spanish-Style Stuffed Peppers

Name: Spanish-Style Stuffed Peppers
Prep time: 15M
Total time: 85M
Yield: 6 Servings
Cuisine: Spain
Ingredients: ¼ cup Extra Virgin Olive Oil; 1 small yellow onion, finely chopped (about 1 cup); 1 Chorizo; ¼ cup 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 GOYA® Tomato Sauce; 1 cup Canilla ® Extra Long Grain Rice; 2 tbsp. pine nuts; 2½ tsp. Adobo All-Purpose Seasoning with Pepper

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<h2 class="subheader">Better-Than-Ever Stuffed Peppers</h2> You can count on GOYA® for stuffed pepper recipe that’s more flavorful than ever! Chock full of yummy goodness – like GOYA® <a title="Chorizo" href="/en/products/dairy-deli/chorizo-salami#chorizos">Chorizo</a> and the GOYA® <a title="Goya Sazonador Total" href="/en/products/seasonings/sazonador-total#sazonador-total">Sazonador Total</a>, 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

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Ingredients

¼ cup

GOYA® Extra Virgin Olive Oil, divided

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small yellow onion, finely chopped (about 1 cup)

piece GOYA® Chorizo, finely chopped

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¼ cup

GOYA® Sofrito

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2 tbsp.

GOYA® Sazonador Total

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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

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1 cup

cooked GOYA® Canilla® Extra Long Grain Rice, cooled

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2 tbsp.

pine nuts

2½ tsp.

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

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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.

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

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

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