Stuffed peppers

Stuffed Peppers

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Pimientos Rellenos - Stuffed Peppers Recipe


650 gr. ground meat (pork and/or beef),
8 bell peppers or different colors,
1 large onion, chopped,
1 large egg,
2 strips bacon,
1 Tbsp. chopped parsley,
3 Tbsp. vegetable oil,
16 oz. crushed tomato,
2 garlic cloves, crushed,
1 tsp. sugar,
salt and pepper to taste.


Wash and core the peppers. Heat the oil in a large frying pan and saute the garlic, chopped bacon and onion for 3 minutes. Add the ground meat and half of the crushed tomatoes and stir. You can use a potato masher to break the ground meat easily. Saute for 3-4 more minutes and add the egg, seasoning and chopped parsley. Fill the bell peppers with the filling and arrange them in a baking pan. Pour the rest of the crushed tomatoes over the peppers and 3-4 oz. of water. Cover the pan with a lid or aluminum foil. Bake at medium-high temperature for 35 minutes or until ready. You will know that the stuffed peppers are ready for sure when the rice inside the peppers is fully cooked.

Stuffed peppers (or Pimientos Rellenos in Spanish) are very popular in many cuisines around the world. The stuffing can vary from one country to the other, and from chef to chef. The most typical stuffings are meat, rice, feta cheese, eggs, breadcrumbs, herbs and spices. Stuffed peppers are a very good recipe idea for vegetarians, as well - stuffed with rice and mushrooms or feta cheese and eggs. I have also tried peppers stuffed with beans and they were very delicious.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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