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Peruvian Stuffed Peppers
Peruvian stuffed peppers are a little different to other versions. No rice, diced not ground meat, hard boiled eggs and peanuts, make for a great combination. Mildly spiced, pair with scalloped potatoes to enjoy a true Arequipa experience.
Servings Prep Time
4people 45minutes
Cook Time
20minutes
Servings Prep Time
4people 45minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Cut the tops off the bell peppers but retain for a “lid”. Scrape out the seeds and ribs. Boil the bell peppers in the water and sugar for about 8 minutes until tender. Remove from the water and allow to cool.
  2. Pre-heat oven to 350 c (180 c).
  3. Prepare an “ahogado” in a pan. Heat the olive oil over a medium heat, add the onion, garlic and cook for 1 minute. Then add the pepper paste, salt, pepper and cumin. Allow to cook for about 3 minutes stirring occasionally. Then add the beef and pork and cook for 5 minutes or until meat is well browned, stirring occasionally. If mixture dries out add some beef broth. Add the ground peanuts and chopped hard-boiled egg. Cook for a further 5 minutes, then allow to cool.
  4. When the cooked peppers and the meat mixture are cool enough to handle, fill the peppers with the mixture. Put the peppers in a greased baking dish. Place a slice of cheese on each pepper, then place the “lid” back on top of the peppers.
  5. In a bowl, beat one of the eggs, the evaporated milk. Pour over the peppers. Then beat another egg until very thick and brush over the peppers, using all of the egg.
  6. Place in the oven and bake for 15-20 minutes.
Recipe Notes

Serve with scalloped potatoes.

digigging in - peruvian stuffed peppers direct from Arequipa www.compassandfork.com

https://compassandfork.com/recipe/peruvian-stuffed-peppers-direct-from-arequipa/
https://compassandfork.com/recipe/peruvian-stuffed-peppers-direct-from-arequipa/