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Stuffed Peppers with Mofongo

Updated: Apr 5, 2022


1 yellow pepper

1 orange pepper

2 green plantains

2 garlic cloves

2 tbs of olive oil

1 cup of vegetable oil

1 tsp of adobo

Salt and pepper to taste

2 tbs of onion (cut thinly sliced)

2 tbs of red pepper (diced small)


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