Peruvian Stuffed Peppers Recipes
PERUVIAN GROUND BEEF-STUFFED PEPPERS
Hot Peruvian rocoto chiles give these garlicky potato- and ground beef-stuffed red peppers their eye-opening appeal.
Provided by My Food and Family
Categories Home
Time 1h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400ºF.
- Heat dressing in large skillet on medium heat. Add onions and garlic; cook and stir 4 min. Add meat; cook 6 to 8 min. or until evenly browned, stirring occasionally. Remove from heat. Add all remaining ingredients except red peppers and cheese; mix well.
- Cut red peppers horizontally in half; remove and discard seeds and stems. Place peppers, cut sides up, in 13x9-inch baking dish. Fill with meat mixture; top with cheese. Cover.
- Bake 35 to 40 min. or until filling is heated through and peppers are tender.
Nutrition Facts : Calories 290, Fat 14 g, SaturatedFat 5 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 23 g
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- Make sure to wear a pair of gloves and goggles - fresh rocoto peppers are very spicy. Place the peppers, one by one, on the cutting board, and with a sharp knife, remove the top of the pepper and the seeds and veins. Rinse under running water and set aside.
- Put four cups of water in a medium saucepan on high heat. When it starts to boil, add a tablespoon of sugar, a teaspoon of salt, a clove, a bay leaf, and a tablespoon of vinegar. Place the rocotos in the pot, cook for three minutes. Turn off the stove, drain the water, and drain. Repeat this procedure two more times. The purpose of this is to eliminate the excess of natural spice. Be very careful not to overcook them. Set them aside while you prepare the filling.
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