Stuffed Peppers | PIMIENTOS RELLENOS (Spain)
Servings
3
servingsCooking time
1
hourPimientos rellenos, or stuffed peppers, are a beloved dish in Spanish cuisine that showcases the perfect harmony of flavors. These vibrant bell peppers are filled with a savory mixture of meats, seafood, or vegetables, combined with onions and spices to create a rich, satisfying stuffing. Once prepared, they are gently baked and served with a classic tomato sauce, adding a touch of tanginess that beautifully complements the sweetness of the peppers. Whether enjoyed as a main course or a tapa, pimientos rellenos with tomato sauce offer a comforting and flavorful taste of Spanish culinary tradition.
Ingredients
- FOR THE STUFFED PEPPERS
3 peppers
300 g ground beef or pork (or both)
a large onion, finely chopped
a carrot, finely diced
a celery stalk, finely diced
2 cloves of garlic, minced
a tablespoon of chopped parsley
half a tablespoon of oregano
an egg, lightly beaten
a tablespoon of breadcrumbs (optional)
a teaspoon of Spanish pimentón pepper powder (sweet paprika)
olive oil
salt and pepper
- FOR THE TOMATO SAUCE
300 g grated tomato pulp / crushed canned tomato
half an onion
a clove of garlic
a bay leaf
salt and pepper
Directions
- Cook the onions, carrot and celery in a slug of olive oil until soft.
- Add the garlic and continue to cook until everything starts to lightly caramelize.
- Add the meat, break it up and stir until turning golden.
- Remove from the head and stir in the egg, the herbs. Season with the pimentón, salt and pepper.
- Stuff the peppers with the mixture and bake in a 180F/350C oven for 40 minutes.
- Meanwhile, prepare the sauce by sweating onion and garlic in olive oil, then adding the tomato pulp. Cook gently, with a bay leaf, for 20 minutes.
- Spoon sauce over stuffed peppers and serve. ¡Buen provecho!
