Pork Stuffed Peppers Recipe (Pimientos Rellenos de Cerdo)

Method10 steps

1. 1

   Step 1: Preheat the oven to 400°F (about 204°C). Have a baking tray large enough to hold all six peppers upright.

2. 2

   Step 2: Put the 1 cup dry rice and 1½ cups rice water in a small saucepan. Cover and bring to a boil over high heat, then reduce to low and simmer until the water has been absorbed and the rice is cooked. Keep the cooked rice ready for the filling.

   Uses 1 cup dry white rice · 1½ cups water, for cooking the rice

3. 3

   Step 3: Remove seeds and cores from all six peppers, keeping their cut-off tops for lids. Prick the pepper bodies all over with a fork and microwave on high for about 5 minutes, until soft but still able to stand without falling apart. Set the softened bodies and reserved tops aside.

   Uses 6 large bell peppers, tops cut off and reserved

4. 4

   Step 4: Heat the 1 tbsp olive oil in a large skillet over medium heat. Add the diced onion (1) and sauté for about 4 minutes, stirring until soft and translucent.

   Soften the onion · 4 minUses 1 tbsp olive oil · 1 medium onion, finely diced

5. 5

   Step 5: Add all the minced garlic (2 cloves), smoked paprika and cumin (2 tsp) to the onion. Sauté for 1 minute, stirring so the garlic and spices do not burn.

   Cook the garlic and spices · 1 minUses Soft onion in olive oil · 2 cloves garlic, minced · 2 tsp smoked Spanish paprika · 2 tsp ground cumin

6. 6

   Step 6: Add all the raw ground pork (1 lb). Break it up and sauté for about 5 minutes, stirring often, until browned throughout and cooked through to at least 71°C/160°F. Add a splash of the conditional pan water only if the mixture looks dry.

   Brown and cook the ground pork · 5 minUses Onion, garlic and spices in olive oil · 1 lb raw ground pork · A splash of water, only if the pork pan looks dry

7. 7

   Step 7: Pour in the entire can of diced tomatoes (1 can) and its liquid, then add the tomato paste (1 tbsp). Stir and simmer for about 5 minutes, until slightly reduced, then take the skillet off the heat.

   Reduce the tomato and pork filling · 5 minUses Cooked ground pork with onion and spices · 1 can diced tomatoes (14 oz/400 g), including its liquid · 1 tbsp tomato paste

8. 8

   Step 8: Stir all the cooked rice into the cooked pork-and-tomato mixture. Season the filling to taste with salt and black pepper.

   Uses Cooked white rice · Cooked pork and reduced tomato sauce · Salt, to season the cooked filling · Black pepper, to season the cooked filling

9. 9

   Step 9: Stand all six softened pepper bodies upright in the baking tray. Divide the filling among them without overfilling, leaving a little room at the top. Set any excess filling aside and refrigerate it promptly. Replace the reserved pepper tops.

   Uses All six prepared pepper bodies and tops; seeds and cores are discarded · Filling used to fill the six peppers without overfilling

10. 10

    Step 10: Bake the six filled peppers at 400°F (about 204°C) for 15–20 minutes, checking at 15 minutes, until the filling is no longer runny and hot throughout at least 74°C/165°F. Serve one pepper per person as the tapa or appetizer.

    Bake the stuffed peppers · 15 minUses Six filled peppers only; any excess filling is held separately