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Lee’s Stuffed Peppers


1 /2-pound ground pork

3 large red, yellow, or orange bell peppers, cut the tops off the peppers, and remove and discard the seeds and membranes.

2 tablespoons extra-virgin oil

1/4 medium white onion, finely chopped

1/4 red bell pepper, finely chopped

1 tbs of sofrito

1 clove garlic, minced

1½ teaspoons adobo

1/2 teaspoon salt

1/4 black pepper

¼ teaspoon dried oregano