Season 11 - Dinner / S11D12
Mofongo-Stuffed Peppers with Garlic Crema
Story
The aroma of fried plantains and garlic always reminded Don Luis of Sundays in Bayamón, when the entire block smelled like someone’s abuela was making mofongo. But one day, he had an idea: “What if I take all that sabor… and stuff it in a pepper?” 🌶️💡 His grandson wrinkled his nose at the thought — “Plantains *inside* a pepper?” — but the moment he took a bite and the garlic crema hit his tongue, all he could say was, “Abuelo… this is *fire.* 🔥” Since then, the family calls them “Pepper Bombs.” 💣❤️ Time, Calories & Cost
Ingredients
- For the Mofongo Filling 🍌
- 3 green plantains 🍌
- 2 garlic cloves, minced 🧄
- 4 oz pork cracklings (chicharrón) 🐖
- 1 tbsp olive oil 🫒
- Salt and pepper to taste 🧂
- For the Stuffed Peppers 🌶️
- 4 bell peppers (any color), tops cut off and seeds removed 🌶️
- 1 tbsp olive oil (to coat peppers) 🫒
- Garlic Crema 🧄
- 0.5 cup sour cream or plain Greek yogurt 🥄
- 1 garlic clove, finely grated 🧄
- 1 tbsp lime juice 🍋
- Salt to taste 🧂
Instructions
- 1Prep the Plantains: Peel and slice plantains into 1-inch chunks. Fry them in oil until golden and crispy (about 4–6 minutes). Let them cool slightly.
- 2Mash the Mofongo: In a large bowl, combine fried plantains, minced garlic, chicharrón, olive oil, salt, and pepper. Mash together until chunky and well-mixed. 💪
- 3Stuff the Peppers: Rub the bell peppers with a bit of oil and stuff them generously with the mofongo mixture. Place them in a baking dish.
- 4Bake: Cover the dish with foil and bake at 375°F (190°C) for 25–30 minutes, or until peppers are soft and juicy. 🔥
- 5Make the Garlic Crema: Mix sour cream, grated garlic, lime juice, and salt until smooth and creamy.
- 6Serve: Drizzle garlic crema over each pepper and garnish with fresh cilantro or green onions if desired. 🌿
About the narrator
Don Luis · A character for three generations
Don Luis is the brand character and narrator for this catalog: a warm voice for Puerto Rican family recipes tested by the real creator behind the brand. The project carries three generations of flavor and writes each recipe step by step so any kid can follow it.
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