Stuffed peppers – traditional recipe

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Hello Everyone,

I already shared some months ago my recipe of meat and eggplant stuffed peppers. It’s one of my favorites but today I share with you the original recipe, (Just meat)

Many people like to stuff them with rice and meat. If you want to do it this way just cook some white rice and to mix it in equals proportions with the meat.

For 4 diners.

stuffed peppers


  • ” Red bell peppers (they are more beautiful)

For the filling 

  • ” 1 pound of ground meat.
  • ” 1 red onion.
  • ” Cilantrico and leek.
  • ” 2 spoonfuls of tomato paste.
  • ” 1 spoonful of garlic paste.
  • ” 1 spoonful of oregano.
  • ” ½ spoonful of black pepper.
  • ” 1 Cubanela pepper.
  • ” 1 cube chicken broth (optional)
  • ” Olive oil.
  • ” Gouda Cheese (or any other that melts well)
  • ” Butter.
  • ” Salt.


Prepare the filling cooking the meat it with all the seasons and vegetables until it dries off. Separate.

Cut the top of the bell peppers, remove the seeds and separate.

Stuff the peppers, place a slice of cheese  in the top and place the cap of the pepper. Fix it with toothpicks.

Put them in a pirex previously greased with butter. Sprinkle a bit of olive oil and place in a preheated oven until the skin of the pepper wrinkles (like you can see in the picture), sign that they are ready.

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About Arturo Féliz-Camilo

Escritor. Consultor. Historiador. Cocinero tradicional Dominicano. (Writer. Consultant. Historian. Dominican traditional food cook)
This entry was posted in Traditional Dominican Food and tagged , , . Bookmark the permalink.

3 Responses to Stuffed peppers – traditional recipe

  1. Loads of stuffing. I just love stuffed peppers. Looks great BTW. Wonderful photos

  2. Pingback: Eggplant & meat juicy stuffed bell peppers! | El fogoncito

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