Spanish-Style Stuffed Peppers

<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

small yellow onion, finely chopped (about 1 cup)

piece GOYA® Chorizo , finely chopped

¼ cup

GOYA® Sofrito

2 tbsp.

GOYA® Sazonador Total

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 GOYA® Canilla® Extra Long Grain Rice , cooled

2 tbsp.

pine nuts

2½ tsp.

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

Directions

Kitchen View

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

Products in this Recipe

Extra Virgin Olive Oil

Chorizo

Sofrito

Sazonador Total

Tomato Sauce

Canilla® Extra Long Grain Rice

Adobo All-Purpose Seasoning with Pepper

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