Pimientos Rellenos de Carne
A hearty and classic Spanish home-cooking dish featuring tender red bell peppers generously stuffed with a savory mixture of ground beef, rice, and aromatics, all simmered in a rich tomato sauce.
🧂 Ingredients
- 4 Large red bell peppers(Choose peppers that can stand upright.)
- 400 g Ground beef(80/20 lean to fat ratio is recommended for flavor.)
- 100 g Arborio or medium-grain rice(Cooked according to package directions.)
- 1 medium Yellow onion(Finely chopped.)
- 2 cloves Garlic(Minced.)
- 400 ml Crushed tomatoes or tomato passata(For the sauce.)
- 2 tablespoons Olive oil(For sautéing.)
- to taste Salt
- to taste Black pepper
- 1 teaspoon Optional: Dried oregano
- 2 tablespoons Optional: Fresh parsley(Chopped, for garnish.)
👨🍳 Instructions
- 1
Prepare the peppers: Slice off the tops of the bell peppers, about 1 inch from the stem. Carefully remove the seeds and membranes from the inside of each pepper, creating hollow cavities. Reserve the pepper tops. Rinse the peppers inside and out.
⏱️ 10 minutes - 2
Cook the rice: Prepare the rice according to package instructions until al dente. Drain any excess water and set aside.
⏱️ 20 minutes - 3
Make the filling: Heat olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Add the ground beef to the skillet. Break it up with a spoon and cook until browned all over. Drain off any excess grease. Stir in the cooked rice, salt, pepper, and optional oregano. Mix well to combine.
⏱️ 15 minutes - 4
Stuff the peppers: Carefully spoon the meat and rice mixture into each prepared bell pepper, filling them generously but not overpacking. Place the stuffed peppers upright in a baking dish.
⏱️ 10 minutes - 5
Add sauce and bake: Pour the crushed tomatoes or passata around the base of the peppers in the baking dish. You can also spoon a little sauce on top of the filling if desired. Cover the baking dish tightly with aluminum foil. Bake in a preheated oven at 180°C (350°F) for 45-50 minutes, or until the peppers are tender when pierced with a fork. For a slightly more roasted flavor, remove the foil for the last 10-15 minutes of baking.
⏱️ 55 minutes - 6
Rest and serve: Let the stuffed peppers rest for about 5-10 minutes before serving. Garnish with fresh chopped parsley if desired. Serve hot.
⏱️ 5 minutes
💡 Pro Tips
- ✓Ensure the peppers are stable in the baking dish; you can use crumpled foil to prop them up if needed.
- ✓Don't overfill the peppers, as the rice will expand slightly during cooking.
- ✓The tomato sauce should be generous to help steam and tenderize the peppers.
- ✓This dish is excellent for meal prep; leftovers reheat well.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a seafood version, substitute cooked shrimp or flaked white fish for the ground beef.
- For a vegetarian option, omit the meat and increase the amount of rice, or add cooked lentils or mushrooms to the filling.