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).

(Stuffed Peppers)


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


  1. Preheat oven to 400 degrees F.
  2.  Slice the top off the peppers. Take out the seeds and white veins.
  3. Drop peppers into a pot of boiling water to cover and simmer for 10 minutes. Remove, drain and set aside.
  4. Meanwhile, heat the olive oil in  a skillet or pan, add meat and sauté until brown.
  5. 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.
  6.  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.