Peppers – Ajíes – Chiles

Ranging from sweet to very hot, peppers are an essential part of Latin American cuisine. Native to Mexico, the pepper has spread widely all over the world. Cubanelle peppers are used in the making of Escabeche. Hot peppers are crushed and used in foods, or bottled in vinegar or sherry to make hot sauce used on beef, pork, Mofongo (a plantain dish), goat, pork, etc.


6 large green, red or yellow bell peppers
1 pound ground beef
2 tablespoons chopped onion
1 cup cooked rice
1 teaspoon salt
1 clove garlic, crushed
1 can (15 ounces) tomato sauce
1 teaspoon chopped cilantro
3 medium pimento-stuffed olives, chopped
3 capers, chopped
3/4 shredded mozzarella cheese

Cut thin slice from stem end of each pepper. Remove seeds and membranes; rinse peppers. Cook peppers in enough boiling water to cover 5 minutes; drain.Cook and stir ground beef, onion, garlic, olives, cilantro and capers in a heavy skillet until beef is light brown; drain. Stir in rice, salt and 1 cup tomato sauce; heat thoroughly.Stuff each pepper with the beef mixture; stand upright in un-greased square baking dish, 8x8x2 inches. Pour remaining sauce over peppers.

Cover dish and bake in 350°F. oven 45 minutes. Uncover; bake 15 minutes longer. Sprinkle with cheese.

Serves 6



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