Relyenong Bell Peppers
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Relyeno to Filipinos means dishes which are stuffed with a filling. Very much like Relyenong Bell Peppers, which are on repeat during summer at our table, because of the abundance of sweet bell peppers. There are even green, yellow, and orange bell peppers at the markets, as well.
This entree consists of cooked beef or pork guisado (sauteed), stuffed in large, hollowed bell peppers, topped with bread crumbs and broiled. For the meat filling, I used leftover Picadillo, from another dinner I cooked on a different night.
I finish these Relyenos off in the oven toaster, using the Broil setting, if it’s too hot to turn on the large oven during hot, humid days. Serve these Relyenong Bell Peppers on a bed of steamed rice, slice them open, and watch the sauteed ground meat tumble out. Mix everything, and savor the hearty meat goodness with the sweet bell pepper strips. Find the joys of summer in the simplicity of delightful dishes like this one.
Relyenong Bell Peppers
Ingredients
- 4 whole large red bell peppers, top sliced, hollowed, seeded, white membrane removed
- 1 ½ to 2 cups cooked Picadillo; see past recipe on this blog
- ½ cup breadcrumbs, regular, not flavored
- ½ cup freshly grated parmesan cheese
For serving:
- steamed rice
Instructions
- Cook Picadillo with ground meat, potatoes and green peas. Recipe from a past blog post is here. Click here.
- Slice off the top of each red bell pepper. There should be 3/4 of the length of the bell pepper left.Clean the insides of the bell pepper by removing the seeds and the white membrane. When done scraping off the contents, wash the red bell peppers in cold water.
- Take about 1/2 cup of the Picadillo and fill each bell pepper.Sprinkle the top of each bell pepper filled with meat, with 1 to 2 tablespoons each of bread crumbs, then cheese.Place the stuffed bell peppers inside a shallow, greased roasting pan (8 x 8 inches), that fits into an oven toaster.Choose the Broil settings of the oven toaster, and cook for 6 to 8 minutes, till the top and sides of the bell pepper are slightly brown-colored.Serve the Relyenong Bell Peppers on a bed of steamed rice, while warm.
Cook's comments:
- Feel free to use other colors of the bell peppers available, like the green, yelow and orange, if desired.If using the oven toaster, the appliance should have a Broil setting. If yours does not, use the regular oven to broil.A recipe for Picadillo is in a previous blog post. You can use either ground beef or pork, or both meats combined, when cooking. Click here for recipe.
Copyright Notice:
- Notes on Nutrition: The nutrition information provided in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE Asian in America recipes on this blog, my original recipes, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC by Elizabeth Ann Quirino. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]
Notes on Nutrition: The nutrition information provided in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE Asian in America recipes on this blog, my original recipes, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC by Elizabeth Ann Quirino. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]
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