Charred bell peppers stuffed with seasoned ground beef, rice and a spoonful of tomato-onion hogao.
This dish draws on hogao, the tomato-and-scallion relish that forms the backbone of countless Colombian home-cooked meals, and builds it into a stuffed pepper filling alongside ground beef and rice. Charring the peppers briefly before stuffing them adds a smoky depth that plain roasted peppers don't have, echoing the charred flavors found in Colombian grilled and roasted dishes. Hogao itself is simple but essential: tomato and scallions (or onion) cooked down slowly with garlic and cumin until they collapse into a thick, deeply savory sauce. Mixing a generous spoonful into the beef and rice filling, and saving some to spoon over the top before baking, means the flavor comes through in every bite rather than just as a garnish. Baked until the peppers soften and the tops turn lightly golden, this is a Colombian home-cooking approach to stuffed peppers -- built on the country's most essential sauce rather than borrowing seasoning from elsewhere.
Serves 4
Preheat oven to 375F (190C). Rub peppers lightly with 1 tablespoon oil and roast cut-side up for 10 minutes to soften and lightly char.
Heat remaining oil in a skillet over medium heat. Cook onion and scallion whites until soft, 5 minutes, then add garlic, tomatoes and cumin. Simmer 12 to 15 minutes until thick and jammy.
Hogao is ready when the tomato has fully broken down and the oil separates slightly at the edges of the pan.
In a separate skillet, brown ground beef over medium-high heat, breaking it up, about 7 minutes. Drain excess fat.
Stir two-thirds of the hogao and the rice into the beef. Taste and adjust salt.
Fill the peppers with the beef mixture, spoon the remaining hogao on top, and add cheese if using. Bake 20 to 25 minutes until peppers are tender and tops are golden.
Sprinkle with scallion greens and cilantro before serving.
Pre-roasting the peppers for 10 minutes before stuffing keeps the final bake shorter and ensures they're fully tender.
Cook the hogao low and slow -- rushing it leaves the tomato watery instead of thick and concentrated.
Drain the beef well after browning so the filling doesn't turn the peppers soggy.
Vegetarian: replace beef with black beans or lentils, keeping the hogao and rice the same.
Extra cheesy: mix shredded cheese directly into the filling as well as on top.
Spicier hogao: add a diced aji or a pinch of crushed chile to the sauce while it simmers.
Refrigerate stuffed peppers in an airtight container up to 3 days. Reheat covered in a 350F (175C) oven for 15 minutes, or microwave until hot throughout.
Hogao is one of the most fundamental sauces in Colombian home cooking, used as a base for rice, beans, meats and eggs across the country's regional cuisines. Building it into a stuffed pepper filling reflects how central this tomato-scallion sauce is to everyday Colombian flavor, regardless of the dish it's added to.
Yes -- hogao keeps well in the fridge for up to a week and can be made in a larger batch to use across multiple meals, not just this one.
A small yellow onion works as a substitute, though scallions give hogao its characteristic milder, slightly sweet onion flavor.
It likely needs more simmering time -- keep cooking uncovered until the tomatoes fully break down and the mixture visibly thickens, which can take up to 15 minutes.
Per serving (340g / 12.0 oz) · 4 servings total
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