This is one of the most popular Peruvian dishes and can be tailored to our tastes without becoming less interesting. This dish is the "hallmark" of the city of Arequipa, but is prepared throughout Peru.
It is necessary
- 4 large rocoto peppers, this is a Peruvian pepper, distinguished by its sharpness, but in an adapted version, you can take an ordinary Bulgarian one;
- 400 grams of minced meat, you can take beef, pork or mixed mince;
- 1 large onion
- 2 large ripe tomatoes;
- 400 grams of soft cheese (like "Philadelphia");
- 50 grams of roasted peanuts;
- 1 tablespoon dried parsley, ground
- some wine or apple cider vinegar;
- 1 tablespoon vegetable oil;
- salt, pepper and spices to taste.
Instructions
Step 1
Prepare the peppers: cut off the top (do not throw it away), remove the seeds. Free up space inside as much as possible.
Step 2
Cut onion and tomatoes into small cubes. Crush the garlic with a garlic press or chop finely too. Pour vegetable oil into a frying pan and fry the onion in it until golden brown. Add a spoonful of apple cider or wine vinegar. You should not take ordinary vinegar, it is better to do without it altogether.
Step 3
Add chopped tomatoes and garlic to the onion, simmer for a couple of minutes. If the pan is shallow, then transfer the vegetables to the pan, then add the minced meat and cook until half cooked (20-25 minutes). Add parsley at the end.
Step 4
Grind the roasted peanuts with a knife or blender. To save time, you can immediately take crushed. Add to meat with vegetables, mix.
Step 5
Fill each pepper with the filling. Put soft cheese on top and cover with the cut top. Place in an oven preheated to 180 degrees and cook for 20-25 minutes.
