We're excited to share this Peruvian Stuffed Peppers recipe with you.
Just in time for the fall weather, our stuffed pepper recipe includes our Aji Panca marinade paste.
Aji Apanca is made from sun-dried red peppers grown on the lush coast of Peru. Rather than heat, it offers a rich, savoury flavour to our recipe.
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Prep time: 20 minutes
Cook time: 50 minutes
- 6 Bell peppers
- 6oz Ground beef or your favourite substitute
- 1.5 cup White rice
- 1 White onion, diced
- 2 Garlic cloves, chopped
- 8oz Mild Italian sausages or your favorite substitute
- 1 cup tomato sauce
- 1 ½ cup Grated monterey jack or nacho cheese mix
- ½ cup Parsley
- 1 tbsp Aji Panca
- To taste Salt & pepper
Rice: In a pot, bring 1.5 cups of salted water to a boil. When boiling, add the rice and lower the heat to a simmer. Cook covered for 15 minutes. Remove from heat and allow it to cool.
Pepper stuffing: Cut the tops of the peppers off and remove the seeds from inside. Remove the stem from the top of the pepper, dice and set aside. Saute beef and sausage in a pan, remove when golden. Saute diced onion, garlic and peppers for five minutes. Add beef and sausage back into the pan. Add aji panca paste and tomato sauce, cook for a few minutes until thick.
Combine: Preheat the oven to 350 degrees. Mix the pan mixture with the rice, parsley and one cup of cheese. Stuff the peppers, cover with tin foil and cook for 30 minutes. Remove the tinfoil, add the rest of the cheese and cook another 15 minutes until brown.
Last step: take a picture and share them with us at firstname.lastname@example.org.
If you have any questions about the menu, text 'Stuffed Peppers' to 647-370-1433 so we can help.