Category Archives: Recipes

Dominican style- Stuffed Peppers with Couscous

peppers in plate3

One of my favorite dishes is stuffed peppers.  There are lot of different ways to do stuffed peppers but this recipe I just grabbed whatever was in the house and just put it all together.  Stuffed peppers can be made in many different ways with many different stuffing.  Some people like to add white rice and mix it in equal proportions to the meat but today I actually used Couscous instead to make this delicious Stuffed Peppers with Couscous.  Usually I have white rice in the fridge, but I didn’t have any and I was not going to have time to wait for the rice to be made so I decided to try something different.  I always love to improvise and try different things.

The peppers are great for dinner parties, family get-together s, and holiday meals, or when you are feeding a crowd and that is always the case with us.  lol.

Here is the recipe for the Stuffed Peppers with Couscous:


4 Red bell peppers (you can either had red, yellow or green but red is my favorite)

For the filling:

1 pound of ground meat

1 red onion


2 tablespoon of tomato paste

2 crushed garlic

1 tablespoon of oregano

2 tablespoon of Goya Adobo

1/2 tablespoon of black pepper

1 bag of Couscous

1 can of corn

1 can of sweet peas

1 bag of shredded cheddar cheese

1 jar of your favorite spaghetti sauce


Salt according to your taste


1.  Season the ground meat with the salt, oregano, adobo,  pepper and make sure that you mix the seasoning so that it absorbs the flavor.  In a pan, add some vegetable oil and a little bit of sugar when you see the sugar turning to a brown color (not black because that means you are burning the sugar) then it’s time to cook the meat.  Make sure you move it around with a spoon and then add your tomato paste and onions.  Add the cilantro and leek to your liking or if you need to add salt then this is the time to add flavor to your meat.  After it is cooked, place the meat in a bowl and save.

2.  Cut the top of the bell peppers and cut them in half, remove the seeds and separate.  Boil in a pan for about 10 minutes.  You don’t want the peppers to be too soft.  I prefer to cut them in half so it is easier to eat but some people like to serve the bell peppers in whole for presentation.

3.  In a separate pan, make the couscous.  It only should take about 6 minutes to make.  Jut add a little bit of butter, salt and I like to add chicken broth to give it more taste.  After it’s finished cooking, let it sit so it can continue to cook.

4.  Take a mixing bowl and mix the meat, corn, sweet pea and couscous all together.

5.  Stuff the peppers, add two tablespoon on spaghetti sauce on top of the peppers and top it off with the cheese.  In my case, I love cheese so I always add lots of cheese!

6.  In a pirex that have already been greased with Pam or butter, enter the peppers in a preheated oven of 350 for just 10 minutes or until you see the pepper wrinkles.

peppers in pan3

Don’t forget to let me know how much you liked this recipe.  Most importantly please subscribe!



Fried fish a la Dominican Style Recipe

fried fish pic

Many of you have requested the recipe for the fried fish that I posted a picture of recently.  It is one of my favorite dishes that reminds me of the tropical beach in the Dominican Republic.  There is nothing sweeter than laying on the beach in the island and eating fried fish with coconut water.  I have many memories eating this meal in Boca Chica, the most popular beach.  You will find someone walking around selling fried fish among other things.

When you go to the beach, you will always see a big group of people hanging out dancing and drinking.  Plus, you will see food…like a lot of food.  It’s not just like the beaches here in the states that you take chips and a sandwich.  Dominicans don’t just bring snacks to the beach, they bring a plate of spaghetti with rice, beer, and big meals.  When everyone goes to the beach, it’s a whole day activity not just for a few hours.

Food can bring back a lot of great memories and this is why I wanted to share this recipe.  You can start making your own memories with your friends, family or anyone that you want to cook something different or special with.

Here is the recipe:


Fried Fish a la Dominican Style      


6 slices of fish (preferably the snapper)

1 teaspoon of oregano

1 teaspoon of Goya Adobo

2 cloves of mashed garlic

2 sliced lemons

Salt and pepper to taste

½ cup all-purpose flour



  1. Clean and wash the fish in cold water.  Drain and pat dry the fish with paper towel before seasoning with oregano, garlic paste, lemon juice, adobo and salt and pepper.  Marinate it for at least 20 minutes.  The longer you marinade the more flavor the fish will have in the end.
  2. Mix flour, cornstarch and add a pinch of salt.  Place the flour mixture in a large shallow dish.
  3. Coat each side of the fish with the flour, shake off any excess, and deep-fry until the fish is golden brown on both sides.
  4. Serve with lemon wedges and tostones (fried green plantains).


Buen provecho! aka Enjoy your meal!



Recipe for Dominican Sancocho (aka Stew)


At my fans request, I have been asked to start adding recipes.  I never thought that so many people were looking for new recipes to cook.  Let me just say that I am not the best cook.  With that in mind, all my recipes will be modified to be made the easiest way because who has the time to cook a meal for hours; I surely don’t! lol.

Sancocho is one of my favorite dominican meals.  It is hearty and it’s one of those comfort foods.  It’s a great meal for a rainy day, cold winter night, or if you just want a meal to bring you comfort after a hard days work.

Here is what you need:


4lbs Beef with Bones (Pecho de Res)

2lb Boneless Pork Chunks (Masita de Cerdo)

2lb Goat Meat (Chivo)

2lb Longanize (Dominican Sausage)

2lb Smoked Pork Chops (Chuleta ahumada)

1 whole chicken (if you prefer drumsticks or things then just 3-4lbs of it)

2-3lb Yucca

2-3lb Malanga (Yautia)

5 potatoes

2lbs Acorn Squash (Auyama)

4-5 Green Bananas (Guineitos verdes)

5 sweet corn

4 plantains

4 tsp salt (add as needed)

2tsp black pepper

4 tsp Ground Oregano

Before we begin with the recipe, it is my suggestion that you season the meat the day before or a few hours before you begin the stew.  This way the meat has already absorbed the flavor.  For seasoning the meat, you may use what you prefer.  I always like to use Goya Adobo, Oregano, Salt and pepper but everyone likes to season their meat differently.  If you really want the meat to have good flavor, then take the time to prepare what we like to call sofrito.

Basically, that is taking bell peppers, onion, cilantro, garlic, celery and putting them in the blender until it looks chunky.  If you make enough, it can last you for a few weeks and you can use this seasoning for all kinds of meats.

After you have seasoned the meat, you can proceed with making the stew.  I like to start with the toughest meat first and that would be beef with bones (carne de pecho) because it takes the longest to cook.  Take a large pot (one that can take 16qts or even bigger) add vegetable oil and put on high heat.  Wait a few minutes and let the oil get very hot then add the beef to the pot.  Be careful with the oil splattering everywhere.  Cover and simmer the meat until all of the meat has taken a brownish burnt color.  Leave it there to cook for about 15 minutes.  Stir the meat then continue stirring it for every 5-8 minutes to avoid sticking.  Let the beef cook until the juices are gone and you hear it sizzling again.  This should take in total 30-40 minutes.

Add the pork and simmer for 15 minutes, adjust if necessary, and adjust water as necessary.  Add the rest of the meat to the pot, except for the chicken and simmer for another 15 minutes adding in a tablespoon of water at a time to prevent the meat from burning.  In a separate pot, I like to cook the chicken so that it can take a brownish color as well.  After it you let it simmer for 15 minutes and all the pieces are brown then you can add this to the stew.

Add 2 quarts of water to the pot and bring to a boil.  Add the Name, auyama, yautia and plantains that you have already cut.  Simmer covered for 15 minutes.

Simmer until the last ingredients you added are cooked through and season with salt and pepper to your liking.

You may serve this dish with white rice, avocado slices, and hot sauce.

Shortcut: Instead of cutting all the vegetables and peeling them.  In the freezer aisles, Goya (that’s the brand) has a bag named sancocho stew and it has mostly all the ingredients needed to make the stew and it will save you time.  If you want to save at least 20 minutes on prep time then I highly suggest you get the bag but I have to warn you that it tastes better when you buy it fresh than the frozen aisle.

Hope you enjoy this recipe.  Let me know if you have tried it before and if you have…is there anything that you have added to make it different?

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