At a glance: Prep 30 min · Cook 55 min · Total 85 min · Serves 4 to 6 · Difficulty: easy
Pimientos rellenos de carne are red bell peppers stuffed with a savory filling of ground beef and pork cooked with onion, garlic and tomato, then baked in a sauce until the peppers collapse into tenderness. It is a comforting Spanish home dish that can be prepared ahead and baked when guests arrive. The filling is cooked before it goes into the peppers, so the baking time only needs to soften the peppers and meld the flavors.
Ingredients
For the peppers:
- 6 medium red bell peppers, firm and flat-bottomed so they stand upright
For the filling:
- 3 tbsp extra virgin olive oil, such as Palacio de los Olivos Arbequina
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 lb ground meat: half beef and half pork (or all beef)
- 3 oz Spanish cooking chorizo, finely chopped (optional, for smoky depth), such as Goikoa Chorizo Sarta for cooking
- ½ cup dry white wine
- 1 cup tomato sauce or crushed tomatoes
- 2 tbsp chopped fresh parsley
- 1 tsp sweet paprika
- ½ cup cooked rice or ½ cup fresh breadcrumbs (optional, for a softer filling)
- 1 egg, lightly beaten
- 1 tsp salt and black pepper to taste
For the sauce:
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 1 can (14.5 oz) crushed tomatoes
- ½ cup dry white wine or water
- 1 bay leaf
- Salt and pepper
For the topping (optional):
- ½ cup grated aged Manchego, such as Manchego DOP aged 6 months
Instructions
- Prep the peppers. Preheat the oven to 375 °F (190 °C). Cut the tops off the peppers and set them aside. Remove the seeds and white ribs. If any pepper does not stand, trim a thin slice off the base without cutting through.
- Make the sofrito. Heat the olive oil in a large skillet over medium heat. Cook the onion for 8 minutes until soft and translucent. Add the garlic and cook for 1 minute.
- Brown the meat. Add the ground meat and chorizo. Break it up with a spoon and cook for 8 to 10 minutes until browned and no pink remains. Stir in the paprika.
- Add the wine and tomato. Pour in the white wine and cook until almost evaporated, about 3 minutes. Add the tomato sauce and simmer for 8 minutes, until thick. Remove from the heat and let cool for 10 minutes.
- Finish the filling. Stir in the parsley, rice or breadcrumbs, and the beaten egg. Season with salt and pepper. Taste and adjust.
- Make the sauce. In a large baking dish, combine the olive oil, chopped onion, crushed tomatoes, wine or water, bay leaf and a pinch of salt. Stir.
- Stuff the peppers. Fill each pepper with the meat mixture, packing gently, and stand them upright in the sauce. Top with their caps if you like.
- Bake. Cover the dish loosely with foil and bake for 35 minutes. Remove the foil, sprinkle with Manchego if using, and bake 15 to 20 minutes longer, until the peppers are soft and the filling reaches 160 °F (71 °C).
- Rest and serve. Let the peppers rest for 5 minutes. Spoon the sauce over the top and serve warm, with bread to soak up the sauce.
Tips
- Choose sturdy peppers. Round, thick-walled peppers hold their filling. Avoid soft or wrinkled ones.
- Cook the filling first. Ground meat cooked ahead gives better flavor and the peppers do not need long baking, which prevents them from turning mushy.
- Pack lightly. Overpacked filling becomes dense. Fill to the rim but do not compress.
- Use a snug dish. Peppers that fit tightly stay upright and cook evenly.
- Make it ahead. Stuff the peppers and refrigerate for up to 24 hours before baking. Add 10 extra minutes to the baking time.
- Use good olive oil. A fruity extra virgin oil like Arbequina is part of the flavor, both in the sofrito and in the sauce.
Serving and storage
Serve with white rice, mashed potatoes or crusty bread. Leftovers keep in the refrigerator for 3 to 4 days and freeze well for up to 3 months. Reheat covered at 325 °F (160 °C) until hot throughout.
Quick FAQ
Should I roast the peppers before stuffing?
You do not need to. The peppers soften during the 50 minutes of baking in sauce. If you prefer a very soft pepper, blanch it for 3 minutes before stuffing.
How do I know when they are done?
The peppers should be tender when pierced with a knife and the filling should reach 160 °F (71 °C) inside.
Where to find the ingredients
Stock up on olive oil, cooking chorizo and Manchego from our olive oil, chorizo and embutidos and Spanish cheese collections.