Puerto Rican

Stuffed Peppers with Mofongo

April  5, 2022
0 Ratings
Photo by Lygdda Anthony
  • Prep time 25 minutes
  • Cook time 50 minutes
  • Serves 2
Author Notes

This is a very well known dish in Puerto Rico, the Mofongo. I went ahead and stuffed it in yellow bell peppers. This dish came out delicious! —L Anthony

What You'll Need
  • Mofongo
  • 2 green plantains
  • 2 Garlic cloves
  • 2 tablespoons Olive oil
  • 1 teaspoon Extra Virgin olive oil
  • 1 teaspoon Adobo
  • 1 cup Vegetable oil for frying plantains
  • 1 Yellow bell pepper
  • 1 Orange bell pepper
  • 2 tablespoons Onion thinly sliced
  • 2 tablespoons Red bell pepper diced small
  • Mojito
  • 6 Garlic cloves
  • 1/2 cup Extra virgin olive oil
  • 1 tablespoon Vinegar
  • 1/2 Lemon juice
  1. Peel the plantains, cut them into 1 1/2-inch slices, soak them in salty water for 15 minutes, drain them and dry them before putting them on the hot skillet with oil.
  2. Fry them for about 5 to 7 minutes at medium heat or until they turn light brown. Make sure to turn them. Do not brown them too much, so they are easy to mash.
  3. Add the olive oil and garlic to Pilón (Mortar and pestle) add more oil but from hot pan about 1-2 tbs, adobo, salt, and pepper. Mash the fried green plantain (taste to see if it needs more salt)
  4. Cook the onions and peppers in a pan with 1/2 tbs of olive oil until translucent, set aside.
  5. Scoop the mashed plantains (mofongo) add to peppers in a greased pan with olive oil spray or vegetable spray.
  6. Add the cooked peppers and onions on top, and cook for 50 minutes on 350 F. (Drizzle more olive oil on top before placing in oven)
  7. Once cooked drizzle the mojito sauce to the Stuffed Peppers with Mofongo. Enjoy!
  8. For mojito sauce combine all ingredients and add salt, and pepper to taste. Set aside or save in refrigerator.

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