You can count on GOYA® for stuffed pepper recipe that’s more flavorful than ever! Chock full of yummy goodness – like GOYA® Chorizo and the GOYA Sazonador Total, our signature blend of herbs and spices, these stuffed peppers are guaranteed to become an instant family favorite!
Serves 6

Prep time: 15 min.
Total time: 1 hr., 25 min.
¼ taza de Aceite de Oliva Extra Virgen GOYA, dividir

1 cebolla pequeña amarilla, finamente picada (aproximadamente 1 taza)

1 Chorizo GOYA, finamente picado

¼ de taza de Sofrito GOYA

2 cdas. de Sazonador Total GOYA

6 pimientos medianos (rojo, verde, naranja o amarillo) cortar las tapas, quitar las semillas y las venas

2 lbs. de mezcla para pastel de carne (carne molida de cerdo, carne molida de res y carne molida de vacuno)

2 latas (8 oz cada una) de Salsa de Tomate GOYA

1 taza de Arroz CANILLA Grano Extra Largo, cocinado y dejar enfriar

2 cdas. de piñones

2 ½ cdtas. de Adobo GOYA con Pimienta, o al gusto

1. Heat oven to 400°F. Heat 2 tbsp. oil in skillet over medium-high heat. Add onions and chorizo to pan. Cook, stirring occasionally, until onions soften and chorizo starts to brown, about 10 minutes. Stir in sofrito and sazonador total; cook until fragrant, about 30 seconds more; set aside until cool.
2. In medium bowl, gently mix together meatloaf mix, tomato sauce, cooked rice, reserved sofrito mixture, pine nuts and 2½ tsp. adobo until combined.
3. Coat peppers with remaining oil; sprinkle cavities with adobo. Transfer peppers to 9”x13” baking dish. Divide meat mixture evenly among pepper cavities. Cook until peppers are soft and meat mixture is cooked-through (internal temperature should register 165°F on quick-read thermometer), about 1 hour. Let sit 10 minutes before serving.
Prevent Peppers from Toppling!
To keep your peppers standing upright, try this: Before stuffing the peppers, cut a very thin slice from the base to even out the bottom. Once cooked, the pre-leveled peppers will stand up straight and tall and the tasting filling will stay inside where it belongs