Pimientos rellenos con salsa is a beloved Spanish home-style dish of roasted red peppers stuffed with a savory ground meat and rice filling, then simmered in a rich tomato sauce. It’s a complete, satisfying meal that comes together in about an hour, making it perfect for a weeknight dinner or a cozy weekend lunch. The sweetness of the peppers pairs beautifully with the tangy, garlicky sauce, and the filling stays moist and flavorful.
Ingredients
- 6 large red bell peppers (or 12 small Italian frying peppers)
- 1 tbsp (15 ml) olive oil, plus more for brushing
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 lb (450 g) ground beef (or ground pork/veal mix)
- 1 cup (200 g) cooked white rice (about 1/3 cup uncooked)
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (1 g) ground cumin
- 1/2 tsp (2.5 g) salt, plus more to taste
- 1/4 tsp (0.5 g) black pepper
- 1 large egg, lightly beaten
- 2 cups (480 ml) tomato sauce (or crushed tomatoes)
- 1/2 cup (120 ml) water or chicken broth
- 1 tsp (5 g) sugar (optional, to balance acidity)
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the peppers: Cut the tops off the peppers (reserve them) and remove the seeds and membranes. If using Italian frying peppers, slice them lengthwise and remove seeds. Rinse and pat dry.
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute more.
- Add the ground beef to the skillet. Cook, breaking it up with a spoon, until browned and no longer pink, about 8 minutes. Drain off excess fat if necessary.
- Stir in the cooked rice, smoked paprika, cumin, salt, and pepper. Remove from heat and let cool for 5 minutes. Then stir in the beaten egg.
- Stuff the peppers with the meat mixture. Place them in a baking dish that holds them snugly, standing upright. If you sliced the peppers lengthwise, arrange them cut-side up.
- In a small bowl, mix the tomato sauce with the water or broth and sugar (if using). Pour the sauce over and around the peppers. Brush the exposed pepper tops with a little olive oil.
- Cover the dish with foil and bake for 30 minutes. Then remove the foil and bake for another 15 minutes, until the peppers are tender and the sauce is bubbly.
- Check the filling’s internal temperature with a food thermometer; it should read 160°F (71°C) as the safe minimum for ground meat. Let rest for 5 minutes before serving.
- Garnish with parsley if desired. Serve the peppers with extra sauce spooned over the top.
Tips
- Substitutions: Use ground turkey or chicken (cook to 165°F/74°C) instead of beef. For a vegetarian version, replace meat with cooked lentils or black beans and skip the egg (add a bit of breadcrumbs to bind).
- Rice: Use leftover rice or cook it fresh. If using uncooked rice, you’ll need about 1/3 cup (65 g) uncooked to yield 1 cup cooked. Make sure the rice is fully cooked before adding to the filling, as it won’t cook much in the oven.
- Pepper prep: If you want to roast the peppers first for extra flavor, place them under a broiler until skins blister, then peel. This adds time but gives a smoky taste.
- Common mistake: Don’t overstuff the peppers—leave a little room, as the filling expands slightly during baking. Also, don’t skip covering with foil, or the peppers may dry out.
Serving Suggestions
Serve these pimientos rellenos with a side of crusty bread to soak up the sauce, or over a bed of rice or quinoa. A simple green salad with lemon vinaigrette balances the richness. For a Spanish flair, add a dollop of alioli (garlic mayonnaise) on top.
Variations
- Seafood: Replace the meat with canned tuna or cooked shrimp, and use 1/2 cup (120 ml) of white wine in the sauce instead of water.
- Spicy: Add 1/2 teaspoon (2.5 g) of red pepper flakes or a chopped fresh chili to the filling.
- Cheesy: Top the stuffed peppers with shredded Manchego or mozzarella during the last 10 minutes of baking.
- Vegan: Use cooked quinoa and sautéed mushrooms as the filling, and skip the egg—use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) if needed.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3-4 days. To reheat, place in a covered baking dish with a splash of water or sauce, and warm in a 350°F (175°C) oven for 15-20 minutes, or microwave in 30-second bursts until hot. The peppers will soften further but still taste great. You can also freeze the stuffed peppers (before or after baking) for up to 3 months; thaw overnight in the fridge and reheat as above.
Frequently Asked Questions
Can I use jarred roasted peppers instead of fresh? Yes, but they are already cooked and more delicate. Drain them well, stuff gently, and reduce the baking time to about 15-20 minutes, just until heated through.
Do I need to pre-cook the peppers? No, baking them covered in sauce cooks them perfectly. Pre-cooking can make them too soft and harder to handle.
Can I make this ahead of time? Absolutely. Assemble the stuffed peppers and pour the sauce over them, then cover and refrigerate for up to 24 hours. When ready to bake, add about 10 minutes to the covered baking time.
What if I don’t have smoked paprika? Use sweet paprika or a pinch of cayenne for heat. The flavor will be less smoky but still delicious.
Why is my filling dry? This can happen if the meat is overcooked before stuffing, or if you use very lean meat. Make sure to not drain all the juices, and consider adding a tablespoon of tomato paste to the filling for moisture.
Can I use other types of peppers? Yes, poblano or Cubanelle peppers work well. Adjust the baking time based on their size—thicker peppers need a few more minutes.
Related
- Gluten Free New York Cheesecake Recipe
- New York Style Cheesecake Recipe (Bakery Perfect)
- Home Delivery New York Cheesecake Recipe
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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