Pimientos Rellenos Recipe
Roasted red bell pepper stuffed with chorizo sausage, rice, onions, tomatoes; topped with tomato sauce & mozzarella
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Ingredients
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Stuffed Peppers
Method
Preparation
- 1
Roast the Bell Peppers
Preheat your oven to 400°F (200°C). Cut the tops off the red bell peppers and remove the seeds. Place them in a baking dish and drizzle with olive oil. Roast in the oven for about 20-25 minutes until slightly softened.
- 2
Prepare the Filling
In a skillet, heat the remaining olive oil over medium heat. Add the diced onion and minced garlic, sautéing until translucent. Add the chorizo sausage, breaking it up as it cooks. Once the sausage is browned, stir in the diced tomatoes and cooked rice, mixing well. Season with salt and black pepper.
- 3
Stuff the Peppers
Remove the roasted peppers from the oven. Carefully stuff each bell pepper with the chorizo and rice mixture, packing it tightly.
- 4
Add Sauce and Cheese
Pour the tomato sauce over the stuffed peppers and top with shredded mozzarella cheese.
- 5
Bake
Return the stuffed peppers to the oven and bake for an additional 15-20 minutes, until the cheese is bubbly and golden.
- 6
Serve
Remove from oven, let cool slightly, and serve warm.
