Ingredients :
    10 large ají amarillo fresco / fresh yellow aji (chili)
    3 tablespoons salt (to soak aji)
    5 tablespoon sugar (to soak aji)
    1 lb (˝ k) ground beef
    3 small, onions finely chopped
    2 tablespoons oil
    2 garlic cloves, minced
    3 hard boiled eggs, finely chopped
    5 olives, finely chopped
    2 tablespoon parsley, chopped
    Ľ cup raisins, finely chopped

    1 tablespoon oil
    1 onion, finely chopped
    5 tomatoes, peeled, seeded and blended
    1 tablespoon ají panca en pasta /sundried red aji paste (chili)
    ˝ cup chicken bouillon


Cut one end of the aji (stem end) with a knife. Seed and clean inside the aji and wash thoroughly (it is better to use gloves). Soak aji in hot water with salt and sugar for 1 hour. Drain and let dry.

Heat oil in a pan and sauté onions and garlic until cooked. Add meat. Cook stirring for 5 minutes. Add hardboiled eggs, olives, raisins and parsley. Correct seasoning. With a small spoon stuff aji, carefully. Set aside.

Heat oil in a deep skillet and add onion. Cook until golden. Add tomatoes, ají paste and chicken bouillon. Place aji in skillet and cook in this sauce,at low heat, for 30 minutes.

Peel each aji gently and place in a serving dish. Pour sauce over them.

Serve with white rice and sprinkle with chopped parsley.
        5 to 6 servings