Beef-Stuffed Pepper
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 tender and golden. On the side: roasted potatoes tossed in garlic-parsley butter and finished with Parmesan, plus simply sautéed broccoli for balance.
Nutritional facts
Protein
35g
Carbs
55g
Calories
770kcal
Fat
46g
Ingredients
Broccoli , Potato, Ground Beef, Red Onion, Red Bell Pepper, Evaporated Milk, Mozzarella Cheese, Canola Oil, Egg, Parmesan Cheese, Panca chilli, Garlic, Egg, Peanuts, Plum Tomato, Black Raisins, Pepper, Chile, Aji amarillo, Puree, Tomato Paste, Sugar, Butter, Kosher Salt, Italian Parsley, Black Pepper, Oregano, Cumin, Cilantro, Monosodium Glutamate
Contains milk, eggs, peanuts.
Reviews
4.1
Based on 77 reviews
excellent taste
Michael · 12/02/25
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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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