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Colombian Stuffed peppers

Pimentones Rellenos (Colombian Style-Stuffed Peppers)

Erica Dinho
5 from 15 votes


  • 6 red or green bell peppers tops removed and seeded
  • 1 tablespoon olive oil
  • ½ pound bacon diced
  • 1 cup chopped onion
  • 1 scallion chopped
  • 2 garlic cloves finely chopped
  • 1 cup chopped tomatoes
  • ½ pound ground beef
  • 1 cups cooked white rice
  • 2 cooked eggs diced
  • Salt and ground black pepper
  • ½ teaspoon ground cumin
  • 1 tablespoon tomato paste
  • ¼ cup fresh cilantro
  • ¼ cup fresh parsley
  • ½ cup bread crumbs


  • Preheat the oven to 350 degrees F.
  • Place the peppers in a pot with water and cook for 5 minutes.
  • Remove the peppers from the pot and allow to cool.
  • In a large skillet over medium heat, add the oil and the bacon and cook for 5 minutes or until cooked. Add the onions, scallions and garlic and saute for 5 minutes. Add the tomatoes and continue to cook until the vegetables are tender.
  • Add the beef, cooked rice, cooked eggs, cumin and adjust the seasoning with salt and pepper. Stir in the tomato paste. Cook for about 15 minutes.
  • Remove from the heat and add the fresh cilantro and parsley.
  • Spoon the mixture into the cooled peppers. Transfer the peppers to a baking dish and top with breadcrumbs. Bake until the peppers are heated through, about 15 minutes. Remove from the oven and serve.
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