Mi Banco's Stuffed Peppers with Sofrito
Colorful bell peppers stuffed with a savory rice-and-bean filling, seasoned with Puerto Rican sofrito for deep flavor. This puerto rican-inspired vegetarian ready in about 40 minutes pairs large bell peppers (mixed colors), cooked long-grain white rice, rinsed cannellini beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 large bell peppers (mixed colors)
- 1 cup, cooked long-grain white rice
- 1/2 cup, rinsed cannellini beans
- 3 tbsp sofrito (garlic, onion, bell pepper, cilantro)
- 1/4 cup tomato sauce
- 2 tbsp olive oil
- 1/2 cup chicken broth
- 1/2 tsp paprika
Instructions
- Step 1: Cut tops off bell peppers and remove seeds. Brush insides with 1 tbsp olive oil and sprinkle with paprika; set aside.
- Step 2: Heat remaining 1 tbsp olive oil in a skillet over medium heat. Add sofrito and sauté for 2 minutes until onion is translucent and garlic is fragrant.
- Step 3: Stir in cooked rice, beans, tomato sauce, and chicken broth. Simmer uncovered for 8-10 minutes until liquid is absorbed and mixture is thickened, stirring occasionally.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mi Banco's Stuffed Peppers with Sofrito take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mi Banco's Stuffed Peppers with Sofrito?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cooked long-grain white rice from drying out.
Can I substitute ingredients in Mi Banco's Stuffed Peppers with Sofrito?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mi Banco's Stuffed Peppers with Sofrito for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Mi Banco's Stuffed Peppers with Sofrito?
Puerto Rican vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
