Wednesday, September 19, 2012

More from the Tres Cocineras

Which by the way means Three Cooks!  Our main course was Picadillo Stuffed Peppers - and a couple zukes since we had extra filling and they happened to be in my fridge. Both were delicioso!

Picadillo Stuffed Peppers made about 14

2 tablespoons olive oil
2 small red onions chopped
1 clove garlic chopped
1 package "sazonador" Aji Panca Sin Picante see note below
2 pounds ground beef (Prather of course)
4 hard boiled eggs
handful chopped green olives
14 squat red peppers or zucchini rounds - the peppers at the market right now are abundant!

Saute the onions in the oil until soft - about 15 min. Add the garlic and "seasoning" Ok, here my "spanglish" gets a little iffy. I originally thought the name of the spice was sazonador - but as I just googled this I realized that word is basically "spice mix" so the actual mix is aji panca sin picante - now I'm not exactly sure what this all contains - they had a little packet of this stuff, I'm kind of guessing you can find it at a mexican market but otherwise I think some nice paprika could substitute. Let that all cook for a bit then add the meat and sauté until done. Cool a bit then add the chopped eggs and olives. Salt and pepper to taste. Cut off the tops of the peppers and scoop out the ribs and seeds then stuff with the meat mixture and return the tops to the peppers placing them in a large pan with a little olive oil in the bottom of the pan. Bake at 350 degrees for about 30-40 min or until the peppers are tender. If using zucchini, scoop out the flesh and stuff and bake the same way.

We served these with Pastel de Papas - which is basically scalloped potatoes using evaporated milk, eggs and cheese and some steamed romano beans that we then tossed in a pan with some garlic butter - muy bueno!

Don't worry - dessert is next - Tres Leches Cake - oh yes we did!

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