Stuffed hot pepper
Stuffed hot pepper
Ingredients
Four whole Rocotos Andean Traditions
Four black olives botija Andean Traditions finely chopped
A spoonful of garlic paste Tradiciones Andinas
Half a teaspoon of Andean Traditions ground cumin
Half a teaspoon of ground oregano Andean Traditions
Half a teaspoon of black pepper Andean Traditions
El Conquistador olive oil
Three cups of ground beef
A finely chopped onion
A diced tomato
Half a cup of finely chopped peanuts
Four slices of cheese of your choice
Three tablespoons of white sugar
Half a cup of evaporated milk
Two boiled eggs, sliced
Two raw eggs
JP products in this recipe
Preparation
We remove the top of the rocotos, and very carefully remove the seeds and veins with the help of a spoon.
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In a pot with boiling water add a teaspoon of salt and a teaspoon of sugar and completely submerge the rocotos, let it boil and immediately remove from the pot.
We pass the rocotos to a container with ice water to break the cooking of the same and set aside.
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In a frying pan with hot oil add the onions, tomato and garlic paste Tradiciones Andinas, stir very well and when this is golden add the ground meat.
Add the cumin, oregano, black pepper and salt and stir very well.
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Finally we add the peanuts and stir very well to integrate all the ingredients and remove from the heat.
We add the egg and the botija black olives to our filling and reserve.
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In a separate container add the two eggs, the evaporated milk and more black pepper and stir very well.
Ready! We already have everything ready to make our stuffed rocotos, one by one we fill the rocotos with the mixture of meat and other ingredients, and at the end before the lid we add a slice of cheese, we put the rocoto lid on top and the refractory.
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We add the milk, egg and pepper mixture over the rocotos trying to be well covered.
Bake for 15 min 392 degrees Fahrenheit and voila!
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To enjoy this delicious recipe, it is usually accompanied by yellow potato cake.
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