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Mini Peppers Stuffed with Mofongo

Mini Pimientos Relleno de Mofongo


3 mini yellow pepper

2 mini red pepper

1 green plantains

2 garlic cloves

2 tbs of olive oil

1 cup of vegetable oil

1 tsp of adobo

Salt and pepper to taste


5-6 garlic cloves

1/2 cup of Olive oil

1 tbs of Vinegar

1/2 a lemon juice

Salt to taste

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.

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.

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.

Mashed the fried green plantain (taste to see if it needs more salt)

Use a small spoon to scoop the mashed plantains (mofongo)

Add to peppers in a greased pan with olive oil spray or vegetable spray.

Add the cooked peppers and onions on top, and Cook for 20 minutes on 350 F. (Drizzle more olive oil on top before placing peppers in the oven)

Drizzle the mojito to the Stuffed Peppers with Mofongo.