Make It
Step 1
Preheat oven to 350° F. Grease 2-quart baking dish.
Step 2
Heat oil in large skillet over medium heat. Add pork, coffee granules and ½ teaspoon bouillon; cook, stirring occasionally, for about 6 minutes or until crumbly. Add garlic, onion and bell pepper; cook, stirring occasionally, for about 5 minutes or until tender. Remove from heat.
Step 3
Dissolve remaining 1 teaspoon bouillon in water.
Step 4
Add stuffing mix, pigeon peas, olives, tomato sauce and bouillon mixture to skillet. Gently stir to moisten. Spoon into prepared baking dish; cover with foil.
Step 5
Bake for 30 minutes or until heated through. Serve immediately.
Substitute 1 cup of prepared sofrito sauce for the chopped onions, red bell pepper and tomato sauce.
