Friday, January 11, 2013

Rocoto Rellenos Stuffed Peruvian Peppers


6 bell peppers red, green, yellow and orange Rocoto peppers, tops cut away and seeds removed 2 tablespoons vegetable oil 1 cup finely chopped red onions 3 hard eggs chopped 1/2 pound ground beef 1/2 pound ground turkey 1 tablespoon minced garlic 1/4 cup finely chopped fresh parsley leaves 3/4 teaspoon salt 1/2 teaspoon ground black pepper Pinch red pepper flakes 8 ounces Aji Colorado Paste sauce 6 slice of Mozarella Cheese 1 cup of Milk
Aji Colorado Paste
12 dry California red chili pods 1 head of garlic 1 Table spoon of cumin 1/2 cup of water
Put 3 ingredients in blender you will ended with a red paste.
Preheat the oven to 350 degrees F. In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions and and cook, stirring, until soft, about 3 minutes. Add the beef, turkey beef, garlic, parsley,eggs, salt, black pepper, and pepper flakes. Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, about 6 minutes. Add the Chili Aji Colorado Paste stir well. Remove from the heat and adjust the seasoning, to taste.
Pour enough Milk into a baking dish to just cover the bottom, about 1/8-inch deep. Stuff the bell peppers with the meat mixture and top it with the slice of cheese and place in the baking dish. Bake until the peppers are very tender and the filling is heated through, 25 to 30 minutes.
Remove from the oven and let rest for 10 minutes before serving.

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