I posted a stuff peppers (pimientos rellenos) dish back on 09/18/13. I got remarks back about the whole scenario of crushing peppercorns, garlic, oregano, salt and other ingredients in a mortar. What I was told was, Is there an easier way of doing it? I realize that not everyone is a purist when to comes to Nuyorican cooking. So, for those who want a simpler method of making pimientos rellenos, this is it.
This dish is a meal in itself. But, if desired, you can serve it with a side of french fries, a baked potato or, as we did back in the hood, arroz con gandules (rice and pigeon peas— see recipe of 12/01/14).
PIMEINTOS RELLENOS REDUX
4 green or red bell peppers (or a mix)
3 tablespoons olive oil
1 pound ground chuck, pork, or lamb
1 medium onion, peeled and chopped
2 cloves garlic, peeled and minced
1 tablespoon fresh chopped oregano or 1 teaspoon dried
Salt and ground black pepper to taste
1 cup herb stuffing mix
1 8-oz can tomato sauce
1 cup beef broth
2 tablespoons chopped basil or scallions for garnish
- Preheat oven to 400 degrees F.
- Slice the top off the peppers. Take out the seeds and white veins.
- Drop peppers into a pot of boiling water to cover and simmer for 10 minutes. Remove, drain and set aside.
- Meanwhile, heat the olive oil in a skillet or pan, add meat and sauté until brown.
- Darin off excess fat, add onion, garlic, oregano, salt and pepper, and cook for 5 minutes. Add herb stuffing mix and tomato sauce and cook 2 minutes more.
- Stuff peppers with meat-tomato filling and place in a shallow baking dish (I refer cast-iron). Spoon the broth on top and bake 15 minutes. Sprinkle with basil or scallions and serve.
Yield: 4 servings.