View Full Version : Stuffed Peppers
MVS2
A 15 minute appetizer
3 medium-sized banana peppers
4 oz. crumbled feta cheese
2 Tbsp. olive oil
2 cloves chopped garlic
3-4 chopped pitted green olives
1 Tbsp. breadcrumbs (optional)
Dash of sea salt and crushed black pepper
Chop the peppers at the thick end and remove the core. Leave seeds in for a much hotter pepper. Then, using any knife, split the peppers as they lie, 3/4 of their length
Combine the cheese, olive oil, garlic, olives, and breadcrumbs, working them together gently with your fingers. Stuff the mixture into the peppers.
Bake the peppers for 15 min. @400 F, then broil for 3 minutes. Broiling adds a golden brown to the cheese.
Serve with your favorite toast (German Rye is exceptional).
Also try grilling the peppers on a barbecue, though I haven't tried it.
Sounds great, thanks for posting the recipie.
I was in the Highlands years ago in the town of Arequipa, Peru and was introduced to this form of stuffed pepper. I have had many over the years and just love them. They are a good 1st course of side dish to a main course.
Ingredients:
8 Rocotos with stems (These are HOT Rocotos)
6 tbsp sugar
3 tbsp vinegar
4 tsp fresh crushed garlic
14 oz ground chuck
14 oz ground pork
4 cups of red onion (Finely chopped)
8 tomatoes, peeled, seeded and chopped fine
4 oz raisins, soaked
4 tbsp Aji panca paste (See note 1)
8 tbsp vegetable oil
8 black olives, pitted and chopped
2 hard boiled eggs (chopped)
grated Liave Cheese or Shredded Mozzarella
Salt
Pepper
Cumin
Preparation:
Heat the oil in a large skillet and sauté the onion and garlic over medium heat until golden. (about 5 minutes) Crumble the ground pork and beef into the skillet and cook over medium heat. You need to stir often until the mixture is browned. Spoon off as much excess fat as possible. Add the Aji panca paste, tomato, raisins, salt, pepper and cumin and cook for a further 10 minutes. Remove from heat and add the olives and hard boiled egg’s. Cover and keep warm.
Carefully slice the tops off the rocotos and scoop out all seeds and veins. Add 2 tbsp sugar and 1 tbsp vinegar to a large pan of water and bring to the boil. Blanche the rocotos and their tops in three separate changes of water, adding 2 tbsp sugar and 1 tbsp vinegar to each change of water. This will reduce their spiciness. Drain the rocotos well and fill with the meat mixture and cover with grated cheese. Replace the tops. Place under a broiler until cheese is melted and golden. Serve immediately.
Note 1: Ingredients – 1 tbsp vegetable oil, 1 lb dried Aji Panca, Water
Preparation: Remove the stems, seeds and devein the Aji’s. Toast them in a dry skillet over high heat for a few minutes and then blanch them. Depending on the amount of spiciness you want your paste to have you can blanch 1-3 times. Each blanching reduces the spiciness. Remember to change the water each time. In a blender or food processor with stainless steel blades process the Aji’s with just enough vegetable oil and water to make a thick paste. Push this mixture through a fine sieve and throw away the remaining skin and pulp. This makes about 1 cup of sauce.
Note 2: If you like your Rocoto’s hot and spicy, reduce the times you Blanche them. If you can not find HOT Rocoto’s you can use Sweet Bell Peppers but I add Aji Amarillo paste to the meet mixture to spice it up. I have also done a twist to this an added chopped Pecans to the meat mixture and it give it a nice addition to the flavor.