Stuffed Chili Peppers
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 12 aji amarillo (chili peppers) or use your favorite
  • 3 cups corn kernels
  • ⅔ cup milk
  • ⅓ cup vegetable oil
  • 2 tablespoons butter
  • ½ cup red onion, finely chopped
  • 2 tablespoons aji amarillo paste (or to taste)
  • Salt and peppers
  • 2 tablespoons sugar (optional)
  • 2 cups whipping cream
  • ½ cup Parmesan cheese
Instructions
  1. Cut the top part of the chili peppers, and using a spoon take the seeds and veins out of the peppers without tearing the flesh. Reserve.
  2. If you want to blanch them, do it now. Put the peppers in a pan with water to cover and bring to a boil. Drain and add more cold water and bring to a boil again. Drain and reserve.
  3. Put the corn kernels with the milk in the blender, and process until almost smooth.
  4. Heat the oil and butter in a skillet over medium heat. Add the onion and cook, stirring every few minutes, until the onion is very tender. Add the aji amarillo paste and continue cooking for about 4 minutes.
  5. Then add the processed corn and stir until it begins to thicken. Season with salt, pepper and sugar to taste. When the mixture looks thick and shiny, turn off the heat. If it is too thick, add more milk. It should be creamy. Cool to room temperature.
  6. Preheat the oven to 350°F.
  7. Put the corn mixture in a pastry -or a regular- bag and fill the chili peppers. Put in a baking pan. Add the cream and the grated cheese.
  8. Bake for 45 minutes or until golden brown and bubbly.
  9. Take them out of the oven, cool for 10 minutes and serve.
Recipe by PERU DELIGHTS at https://perudelights.com/stuffed-chili-peppers-ajies-rellenos-de-choclo/