By Lygdda Anthony

Puerto Rican Mofongo Stuffed Peppers

Bring the flavors of Puerto Rico to your table with these delicious Mofongo Stuffed Peppers. Sweet bell peppers are filled with homemade mofongo made from fried green plantains, garlic, onions, and seasonings, then baked until tender and topped with sautéed peppers and onions. This unique dish combines two favorites into one flavorful recipe that’s perfect as a side dish, vegetarian entrée, or special occasion centerpiece.

Created by Lygdda Anthony of Picante y Sabor Food, this recipe celebrates traditional Puerto Rican ingredients with a creative twist that is both comforting and unforgettable.

Why You’ll Love This Recipe

• Authentic Puerto Rican flavors
• Made with green plantains and garlic
• Naturally gluten-free
• Great for holidays, parties, and family dinners
• Beautiful presentation with bold island flavor

A Puerto Rican-inspired twist on stuffed peppers. Sweet bell peppers are filled with homemade mofongo made from fried green plantains, garlic, and seasonings, then baked until tender and topped with sautéed onions and peppers. This flavorful dish brings traditional island ingredients together in a unique and delicious way.

Prep Time: 25 minutes
Cook Time: 50 minutes
Servings: 2–4

Ingredients

• 2 green plantains
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon adobo seasoning
• Vegetable oil for frying
• 2 bell peppers, halved and seeded
• ½ onion, diced
• ¼ cup diced sweet peppers
• Salt and pepper to taste

Instructions

1. Peel and slice the green plantains.
2. Soak in salted water for 15 minutes.
3. Drain and fry until golden and tender.
4. Mash the plantains with garlic, olive oil, and adobo to form the mofongo.
5. Sauté the onions and sweet peppers until softened.
6. Fill the pepper halves with the mofongo mixture.
7. Top with the sautéed vegetables.
8. Bake at 350°F for 45–50 minutes or until the peppers are tender.
9. Serve warm.

Notes

• Add shrimp, chicken, or pork for a heartier meal.
• Drizzle with garlic mojo sauce before serving.
• Garnish with fresh cilantro or parsley.

Recipe and photo by Lygdda Anthony, Picante y Sabor Food.