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Cut the top part of rocotos (red hot peppers). Remove seeds and veins.
Boil in water with sal and Ľ Cup vinegar. Repeat boiling for three times.
Stuffing
Saute garlic and onions with butter. Add chili and meats.
Season with salt and pepper and mix well.
Add red hot pepper minced (seeded and deveined), pecans and flour.
Finally add the broth and the milk or cream. Mix thoroughly and set aside.
Sauce:
In a medium size skillet saute garlic in olive oil. Add tomato paste and wine.
Let mixture cook for 5 minutes.
To serve:
Stuff red hot peppers carefully with meat mixture.
Pour tomato sauce on the bottom a baking dish. Place the red hot pepper on top alternating with the cooked potatoes.
Cover both with mozzarella and parmesan cheese.
Bake in a preheated oven 350° F ( 175° C) until cheese melts. Serve inmediately. |
