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Relyenong Bell Peppers

Relyenong Bell Peppers is the Filipino version of bell peppers stuffed with a ground meat filling. I used leftover Picadillo from another recipe, to fill the hollowed, seeded, large pepper. Then I sprinkled bread crumbs, grated cheese, and broiled it for a few minutes. Serve with rice as a main dish or a side. This is an Asian in America recipe by Elizabeth Ann Quirino.
Prep Time55 mins
Total Time55 mins
Course: Dinner, Lunch
Cuisine: Asian, Filipino
Keyword: Relyenong Bell Peppers
Servings: 2 people
Author: Asian in America - Elizabeth Ann Quirino


  • 4 whole large red bell peppers, top sliced, hollowed, seeded, white membrane removed
  • 1 ½ to 2 cups cooked Picadillo; see past recipe on this blog
  • ½ cup breadcrumbs, regular, not flavored
  • ½ cup freshly grated parmesan cheese

For serving:

  • steamed rice


  • Cook Picadillo with ground meat, potatoes and green peas. Recipe from a past blog post is here. Click here.
  • Slice off the top of each red bell pepper. There should be 3/4 of the length of the bell pepper left.
    Clean the insides of the bell pepper by removing the seeds and the white membrane. When done scraping off the contents, wash the red bell peppers in cold water.
  • Take about 1/2 cup of the Picadillo and fill each bell pepper.
    Sprinkle the top of each bell pepper filled with meat, with 1 to 2 tablespoons each of bread crumbs, then cheese.
    Place the stuffed bell peppers inside a shallow, greased roasting pan (8 x 8 inches), that fits into an oven toaster.
    Choose the Broil settings of the oven toaster, and cook for 6 to 8 minutes, till the top and sides of the bell pepper are slightly brown-colored.
    Serve the Relyenong Bell Peppers on a bed of steamed rice, while warm.

Cook's comments:

  • Feel free to use other colors of the bell peppers available, like the green, yelow and orange, if desired.
    If using the oven toaster, the appliance should have a Broil setting. If yours does not, use the regular oven to broil.
    A recipe for Picadillo is in a previous blog post. You can use either ground beef or pork, or both meats combined, when cooking. Click here for recipe.

Copyright Notice:

  • Notes on Nutrition: The nutrition information provided  in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.
    Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE Asian in America recipes on this blog,  my original recipes, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC by Elizabeth Ann Quirino. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]