Peruvian Stuffed Peppers Recipes

PERUVIAN GROUND BEEF-STUFFED PEPPERS

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.

ORGANIC PERUVIAN QUINOA MUSHROOM SALTADO

Steps:

• Wash mushrooms, then pat dry or let drain for 15 minutes. Remove and discard stems, then slice caps 1/4-inch thick. Set aside.
• Wash quinoa with cold water three times, then let drain for 10 minutes. Combine vegetable oil, quinoa, salt and 1/2 teaspoon garlic paste in a pot on medium heat. Add water to cover quinoa by 1/4 inch and boil until done, about 30 minutes. Remove from heat and set aside.
• Combine soy sauce, vinegar, Yellow Pepper Paste, ginger paste and remaining 1/2 teaspoon garlic paste in small bowl. Mix well and set aside.
• Heat a wok over medium-high heat, then add vegetable oil and heat until smoking-hot. Add mushrooms and stir-fry for 1 minute, then set aside in small bowl.
• Add more oil to the wok and heat until hot, then add red onions and cook for 1 minute. Add tomato and cook for 1 minute, then add three-quarters of the stir-fry cooking sauce and saute for 30 seconds more. Add cooked mushrooms and stir-fry for final 15 seconds. Set half aside. Add half of cooked quinoa and remaining stir-fry sauce to the wok and cook for 1 minute.
• To serve, add all quinoa and pour over all mushroom stir-fry. Garnish with the green onions and cilantro leaves and serve.
• Cut peppers in half and remove seeds and veins.
• Add to a medium pot and cover with cold water. Place over medium heat and bring to a boil, then let peppers boil for 10 minutes. Remove from heat and drain well for 15 minutes. Repeat this step two additional times, starting peppers each time in fresh cold water.
• While still warm, peel off skin. Blend skinless peppers in a blender to create a paste. Let paste cool down, then store in a lidded container in the fridge.

ITALIAN STUFFED PEPPERS

Steps:

• Preheat oven to 400 degrees.
• To prepare the peppers, trim about 1/4-inch from tops of bell peppers. Snip around the core and then remove it. Place snug into a baking dish just large enough to fit the peppers.
• Brush or spray the inside of each pepper with olive oil and season with salt and pepper. Roast the peppers until just undercooked and firm (about 15 minutes).
• Meanwhile, heat olive oil in a large non-stick skillet over medium-high heat. Add the chopped onion and saute until translucent (around 4-5 minutes). Add the garlic and cook another minute.
• Add beef season with salt and pepper then let cook until browned. Break up the beef and toss it with onions and continue to cook another 2 minutes, Remove from heat, drain off excess fat if necessary.
• Stir in tomatoes and crush them with a spoon or potato masher. Mix in the cooked rice, parsley, basil, and oregano.
• Taste for seasoning and if needed, season with salt and pepper to taste.
• Spoon the mixture evenly into the roasted peppers. Sprinkle with parmesan cheese bake 20-25 minute or until the peppers are tender and the tops are crisp and golden. Serve warm.

PERUVIAN STYLE STUFFED POTATOES

Steps:

• Place the whole, unpeeled potatoes in a large pot with plenty of water. Bring to a boil and cook on medium-high heat until the potatoes are tender, around 25 to 30 minutes.
• Next, peel the potatoes while still hot and crush them using a potato masher or a fork. Add salt and pepper, and mix well. Afterwards, cover the potatoes with a cloth while preparing the filling.
• In a frying pan, heat 1/4 cup vegetable oil over medium heat. Add the onion and garlic. Cook for seven minutes or until the onion looks transparent. Incorporate the panca pepper paste into the mix, if you are using it, and add the tomato paste. Cook for four minutes, then add-in the ground beef, salt and pepper. Stir well and cover with a lid.
• Lower the heat and continue cooking while covered for 15 more minutes. Add 1/2 cup water if you think it's necessary, to make sure that the filling remains juicy. Next, stir-in the hard boiled eggs, raisins, black olives and parsley. Immediately turn off the heat and let cool to room temperature.
• With floured hands, knead the mashed potatoes for a few seconds. Take a portion of mashed potatoes and form a ball first. Then flatten the ball in your hand to make a thick "tortilla" that is a bit hollow in the center.
• In the center of the section, add a portion of the meat filling. Close the "tortilla" as if it was an empanada and give it an oval shape. Dip each filled potato in the beaten eggs and roll in the flour, shaking off any access powder.
• Heat the remaining 1/2 cup of vegetable oil in a sautée pan and fry the stuffed potatoes, turning over every four minutes or until completely golden-brown. They should have a fine crispy surface when finished. Let any excess oil drain-off over a paper towel and serve hot with the prepared salsa criolla.

PAPA RELLENA: PERUVIAN STUFFED POTATOES

Steps:

• Gather the ingredients.
• Bring a large pot of salted water to a boil. Cook the unpeeled potatoes until they are tender when pierced with a fork, about 25 minutes.
• Once the potatoes are cooked, drain them in a colander.
• When they are cool enough to handle, peel and mash the potatoes thoroughly (or pass them through a potato ricer ).
• Season the mashed potatoes with salt and pepper to taste. Chill the potatoes uncovered for several hours, or overnight.
• Once the potatoes are very cold, stir the egg into the mashed potatoes until well mixed.
• Cook the egg in boiling water until hard-boiled and set aside.
• Heat the vegetable oil in a skillet. Add the onions, garlic, and aji pepper and cook until soft and fragrant.
• Add the cumin and paprika and cook 2 minutes more, stirring.
• Add the ground beef and cook until browned.
• Add the beef broth and the raisins and simmer for 10 to 15 minutes more, or until most of the liquid is gone.
• Stir in the green olives, if using.
• Season the mixture with salt and pepper to taste. Remove from the heat and let cool.
• Peel the hard-boiled egg and chop it into about 6 pieces.
• With floured hands, place about 1/4 cup of mashed potatoes in one hand, and make a well in the center.
• Fill the well with 1 to 2 tablespoons of the beef mixture and a piece of hard-boiled egg.
• Mold the potatoes around the beef, adding more potato if necessary to fully enclose the filling. Shape into an oblong oval with slightly pointy ends, about the size of a medium potato.
• Repeat with the rest of the ingredients; you should be able to make 6 croquettes. Coat each papa rellena generously with flour.
• In a deep skillet or deep-fat fryer , heat 2 inches of oil to 360 F. Set the oven to 200 F.
• Fry the potatoes in batches until they are golden brown.
• Drain them on a plate lined with paper towels. Keep the papa rellena warm in the oven until ready to serve.
• Serve with a side of ketchup, if desired, and enjoy.

PERUVIAN STUFFED PEPPERS

Steps:

• 1. Preheat oven to 350 degrees. 2. Place the raisins in a small bowl and cover with boiling water. Let them plump in the water for 10 minutes. 3. Sauté the chopped onions, garlic, and peppers in the olive oil until soft and fragrant. 4. Add the cumin and paprika and cook 2 minutes more, stirring. Add the ground beef and cook until browned. 5. Drain the raisins and add them to the ground beef. Add the beef broth and simmer for 10 to 15 minutes more, or until most of the liquid is gone. 6. While the beef is cooking, bring a large pot of salted water to a rolling boil. Slice the tops off of the peppers and reserve. Clean the inside of the peppers, removing the seeds and veins. 7. Cook the peppers in the boiling water until bright red and just tender, about 8 - 10 minutes. Drain peppers and blot dry with paper towels. 8. Stir in the hard boiled egg and the black olives. Season mixture with salt and pepper to taste. 9. Remove beef mixture from heat and let cool for 5 minutes. Stir in 1/2 cup crumbled queso fresco. 10. Fill each pepper with some of seasoned ground beef mixture. Top with remaining queso fresco. 11. Place the peppers on a baking sheet, with the tops alongside them (but not covering the filling). Bake the peppers for 10 to 15 minutes, or until the cheese is melted and the filling is heated through, or until hungry.