Peruvian cuisine ?

Thanks to being addicted to cooking magazines I get familiar with other cooking styles.

This recipe  is originally made with rocoto, a spicy pepper which needs to be cooked in a sweet and sour (vinegar and sugar) liquid before filling in. I use normal bell pepper instead, which doesn’t need to be cooked in advance.

For 2p  half 3 medium bell peppers. For the filling, chop 1 onion, 4 garlic cloves, 1 celery stalk, 1 carrot and 1 peeled and seedless tomato. Fry in peanut oil. Add 400 grams of minced meat (normally beef, but I use chicken and combine with the best minced meat ever,the  filling of italian sausages). Add a handful of raisins, 1 table spoon of cumin and chili flakes. Bake for 10-15 mins. Add a handful of chopped parsley at the end. Fill the bell peppers. Finish with 50 grams of grated mountain cheese (I bought fontina). Put the dish in the oven at 180°, 30 mins covered, and 20 mins uncovered to get a beautiful crust.

This is a perfect dish to prepare in advance, a perfect dish to serve in a buffet, a perfect combination of sweet and spicy.


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