Stuffed Bell Peppers with Pimento Cheese

By Sara Robinson July, 2024

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	Servings:	Prep Time:	Total Time:
	6	20 mins	1 hr 30 mins

I have been perfecting this Stuffed Bell Peppers recipe for a while. The first time I made it was back in Venezuela in my early 20s. When I came to the US, I discovered the delightful "Pate of the South" Pimento cheese spread and fell in love with it. One day, I had the idea to put a unique twist on stuffed peppers, resulting in these flavorful Pimento Cheese Stuffed Peppers. They are a blend of sofrito, spices, rice, ground beef, and pimento cheese spread. While I made my spread, some store-bought pimento cheese like Palmetto is just as good, saving time and effort.

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Ingredients:

1 lb of ground beef (90% lean recommended)

6 large Red, Yellow and Orange bell Peppers.

1 medium Onion

2 cloves of garlic

1 leak stem

1 cup of rice

2 Tbsp of cooking oil

1 Tsp of paprika

1/2 Tsp of cumin

1/4 Tsp of ground coriander

2 and 1/4 cups of water

parmesan cheese for sprinkling

1/2 Tbsp of salt. (correct to taste)

pepper to taste

1 Goya seasoning envelope with Saffron 

For the Pimento cheese

2 cups of shredded sharp cheddar cheese. For better results, buy a block of cheese and shred it yourself. 

1/3 cup of sour cream

1/3 cup of cream cheese

1/4 cup of Mt. Olive Roasted red peppers chopped into small pieces.

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Directions:

1.- Wash the bell peppers, cut them in half, remove seeds, membranes, and reserve.

 Cuisinart Knife Block Set https://amzn.to/4bTpgQF

Ironwood Gourmet Chef's Board https://amzn.to/3Wqanki

2.- Heat the oil in a large skillet or wok over medium-high heat. Chop the onion, garlic, leeks and add them to the skillet, let them sauté for a minute. Add the rice to the sofrito, followed by the seasonings, salt, and pepper, and cook everything together for about 3 minutes.

Add the ground beef and mix it with the rice.

HexClad Hybrid Nonstick 12-Inch Wok https://amzn.to/3Wn7wbK

3.- Add the water, lower the temperature to low, cover, and simmer for 20 minutes. Once cooked, move away from the stove and let it cool down.

Preheat the oven to 350°F.

4.-Prepare pimento cheese while beef and rice are cooking. In a bowl, combine the cheese, sour cream, cream cheese, roasted peppers, and a pinch of salt and pepper.

Pyrex Glass Mixing Bowl https://amzn.to/4f1PItR

5.- Mix the pimento cheese with the rice and beef.

6.- Place the peppers in a baking dish, stuff them, and sprinkle with parmesan cheese. 

For the sauce

7.- Cover with aluminum foil, place inside the oven, and add about 3 Tbsp of water to the bottom of the pan and bake for 25 minutes covered, 15 uncovered, and 5 more minutes on broil for grating.

Enjoy!