Aji Rojo Stuffed Bell Peppers

Stuffed bell peppers are one of those dishes that exists in every culture in some form. They're practical, complete, and satisfying. They're also usually underseasoned.

Aji rojo fixes that. Stirred through the filling and drizzled over the top, rocoto pepper adds the heat and depth that makes every bite interesting rather than just filling.

Aji Rojo Stuffed Bell Peppers Recipe

Serves: 4 | Time: 50 minutes | Difficulty: Easy

Ingredients

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb ground beef (or ground turkey)
• 1 cup cooked white rice
• 1 can (15 oz) diced tomatoes, drained
• 3 tablespoons Aji Rojo sauce, divided
• 1 small onion, finely diced
• 3 garlic cloves, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper
• 1 cup shredded cheese (cheddar or Monterey Jack)
• Fresh cilantro for garnish

Instructions

1. Preheat oven to 375°F. Lightly oil a baking dish large enough to hold the peppers upright.
2. Blanch the peppers. Place peppers cut-side up in a microwave-safe dish with a tablespoon of water. Microwave 3–4 minutes until slightly softened. (Or blanch in boiling water 3 minutes.) This gives them a head start on cooking.
3. Make the filling. Cook onion and garlic in a skillet over medium heat until softened, 4–5 minutes. Add ground beef, breaking it up, and cook through. Drain excess fat. Add diced tomatoes, rice, 2 tablespoons rojo, cumin, paprika, salt, and pepper. Stir to combine and cook 2 minutes.
4. Stuff the peppers. Fill each pepper to the top with the meat mixture. Place in the baking dish. Top each with shredded cheese.
5. Bake 25 minutes until cheese is melted and bubbly and peppers are tender.
6. Finish. Drizzle remaining 1 tablespoon of rojo over the top of all peppers. Garnish with cilantro. Serve hot.

The Rojo Difference

Standard stuffed pepper recipes are seasoned with salt, pepper, maybe some Italian seasoning. The result is bland. Rojo brings rocoto pepper's fruity heat into the filling from the inside out, and the drizzle at the end adds a fresh hit of that same flavor against the melted cheese. It's the same dish, significantly better.

Variations

• Vegetarian: Replace beef with black beans and corn. Increase rojo to 4 tablespoons.
• Peruvian: Replace rice with quinoa. Add a teaspoon of amarillo alongside the rojo for a two-pepper filling.
• Make ahead: Stuff the peppers, cover with foil, and refrigerate up to 24 hours. Bake from cold — add 10 minutes to the bake time.

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