Hearty Beef-Stuffed Bell Peppers
In this Peruvian-style dish, a red bell pepper is filled with spiced ground beef cooked down with tomato, garlic, onion, and aji amarillo, then folded with raisins, chopped peanuts, and slices of boiled egg. It’s topped with mozzarella, then baked until golden. On the side: roasted potatoes tossed in garlic-parsley butter and finished with Parmesan, plus simply sautéed broccoli for balance.
Nutritional facts
Protein
36g
Carbs
56g
Calories
810kcal
Fat
50g
Ingredients
Panca chilli, Black Raisins, Pepper, Chile, Aji amarillo, Puree, Butter, Oregano, Red Onion, Plum Tomato, Broccoli , Evaporated Milk, Black Pepper, Cumin, Tomato Paste, Cilantro, Garlic, Egg, Mozzarella Cheese, Egg, Potato, Kosher Salt, Monosodium Glutamate, Peanuts, Ground Beef, Red Bell Pepper, Canola Oil, Italian Parsley, Parmesan Cheese
Contains milk, eggs, peanuts.
Reviews
4.8
Based on 5 reviews
Stella · 08/22/26
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About Sergio Tominaga
Chef Sergio Tominaga was born in Peru and lived in Japan for 4 years. He started his career 18 years ago with his older brother. He comes from a family of Nikkei chefs (nikkei is the mixture between Peruvian and Japanese culture). Finalizing his career he started working with his brother but after a few years he worked in Maido (Number 1 restaurant in Latin America and number 7th in World's 50 Best) for 5 years and also in Sushi Pop by Micha as an Executive Chef for 3 years. Sergio cooks traditional Peruvian and Japanese food. He loves being able to cook the fusion between both cultures. His specialty is Peruvian ceviche, Lomo Saltado and Nikkei sushi.
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