Peruvian food offers a vibrant culinary experience that combines traditional flavors with creative ingredients, bringing the warmth and depth of its Andean roots into every dish. One dish that beautifully highlights this is Ajíes Rellenos de Choclo – stuffed chili peppers filled with a creamy, savory corn mixture and topped with bubbling cream and Parmesan cheese. This flavorful dish can serve as an appetizer, side, or even a main, making it as versatile as it is delicious.
This recipe for Ajíes Rellenos de Choclo was inspired by Peruvian chef Pedro Miguel Schiaffino, known for his dedication to using native Peruvian ingredients in innovative ways. With easy-to-follow steps, this dish lets home cooks everywhere capture the essence of Peruvian cuisine in under 90 minutes. The result? A stunning, golden-brown delight that combines the rich taste of corn with a gentle spice from the chili peppers.
Why You’ll Love This Recipe
Whether you’re new to Peruvian cooking or a seasoned pro, this recipe for stuffed chili peppers is both simple and flavorful. Ajíes Rellenos de Choclo captures the versatility and richness of Peruvian flavors with ingredients like sweet corn, creamy milk, and a hint of spice from the Peruvian ají amarillo pepper.
If you’re a fan of stuffed vegetables, this dish will be a welcome addition to your repertoire. Blanching the peppers in boiling water tones down the spice, allowing even those sensitive to heat to enjoy the flavor without overwhelming spice. However, if you’re looking to keep it mild, substitute the spicy ají amarillo peppers with colorful bell peppers or other mild vegetables like zucchini or chard.
Let’s dive into the step-by-step recipe for creating this delectable Peruvian stuffed pepper dish!
Ingredients for Ajíes Rellenos de Choclo
Here’s what you’ll need to bring this classic Peruvian dish to life:
For the Stuffed Peppers:
- 12 ají amarillo (or substitute with your favorite chili pepper or bell pepper)
- 3 cups fresh corn kernels
- ⅔ cup milk
- ⅓ cup vegetable oil
- 2 tablespoons butter
- ½ cup red onion, finely chopped
- 2 tablespoons ají amarillo paste (add more or less to taste)
- Salt and pepper, to taste
- 2 tablespoons sugar (optional, for added sweetness)
For Topping and Baking:
- 2 cups heavy cream
- ½ cup grated Parmesan cheese
Step-by-Step Guide for Making Ajíes Rellenos de Choclo
Step 1: Prepare the Chili Peppers
Start by washing the chili peppers thoroughly. Then, cut off the tops and carefully scoop out the seeds and veins with a spoon, leaving the pepper shells intact. This will be where the filling goes, so it’s essential to keep the peppers whole and unbroken.
Optional: Blanching the Peppers
For a milder spice level, blanch the chili peppers. Place them in a pot of salted water, bring to a boil, and then drain. Repeat this step with fresh water to further reduce the heat. After blanching, set the peppers aside to cool.
Step 2: Prepare the Corn Filling
In a blender, combine the fresh corn kernels with the milk and blend until you achieve a nearly smooth consistency. This mixture will form the base of the creamy filling.
Step 3: Make the Aderezo (Sautéed Seasoning Base)
In a medium-sized skillet, heat the vegetable oil and butter over medium heat. Add the finely chopped red onion and sauté, stirring occasionally, until the onions become tender and translucent. Next, stir in the ají amarillo paste and cook for an additional four minutes, allowing the flavors to meld.
Step 4: Cook the Corn Mixture
Add the blended corn and milk mixture to the skillet with the aderezo. Cook the mixture over medium heat, stirring often, until it thickens to a creamy consistency (about 6 minutes). Season with salt, pepper, and a touch of sugar if using. If the filling becomes too thick, add a splash more milk until it reaches a smooth, creamy texture. Once the mixture has thickened, remove it from the heat and let it cool to room temperature.
Step 5: Fill the Chili Peppers
Preheat your oven to 350°F (175°C). Once the corn filling has cooled slightly, spoon it into a pastry bag or a plastic bag with the corner snipped off for easy filling. Pipe the filling into each chili pepper, ensuring each one is generously stuffed. Place the filled peppers side-by-side in a baking dish.
Step 6: Bake with Cream and Cheese
Pour the heavy cream over the stuffed peppers and sprinkle the grated Parmesan cheese evenly on top. Bake in the preheated oven for 45 minutes, or until the top is golden brown and bubbly.
Step 7: Serve and Enjoy!
Remove the baking dish from the oven and let the peppers cool for about 10 minutes before serving. This allows the flavors to settle and makes them easier to handle. Serve these stuffed peppers as a stunning appetizer, alongside meat or fish dishes, or even as a vegetarian main course.
Tips and Variations for Ajíes Rellenos de Choclo
Ajíes Rellenos de Choclo is a versatile dish, and there are several ways to make it your own:
- Adjust the Heat Level: The ají amarillo peppers provide a mild, fruity heat. To reduce the spice, blanch them as directed. For a milder version, use bell peppers, which add color without the spice.
- Make it Vegan: For a vegan alternative, substitute the heavy cream with a plant-based milk or cashew cream and use nutritional yeast instead of Parmesan cheese for a rich flavor.
- Add Herbs for Extra Flavor: Fresh herbs like cilantro or parsley can be added to the filling to give the dish a slightly green, earthy flavor, similar to a tamalito verde.
- Experiment with Other Vegetables: While chili peppers are traditional, feel free to use other vegetables like zucchini, tomatoes, or even cabbage leaves as the “shell” for this corn filling. Each option will bring a different flavor profile, perfect for adding variety to the dish.
- Serve with Cheese on Top: For an extra burst of flavor, serve with a crumbled fresh cheese, like queso fresco, after baking. This adds a cool, creamy contrast to the warm and spicy peppers.
The Allure of Peruvian Food: Ajíes Rellenos de Choclo as a Culinary Staple
This dish embodies the depth and variety of Peruvian food, blending indigenous ingredients with influences from Spanish and Andean cooking. The combination of sweet corn, spicy chili, and rich cream makes these stuffed peppers a memorable dish that is easy to adapt for any occasion. Whether served as a unique appetizer, a side, or the main event, Ajíes Rellenos de Choclo allows everyone to savor a taste of Peruvian cuisine.
For those who enjoy exploring the bold flavors of South America, Ajíes Rellenos de Choclo offers a delightful introduction to the diversity of Peruvian food. It’s a fantastic way to elevate your cooking with ingredients and techniques that pay homage to Peru’s culinary heritage.
FAQs
What makes this dish unique in Peruvian food?
Ajíes Rellenos de Choclo captures traditional Peruvian flavors by combining sweet corn with the mild spice of ají amarillo peppers, a hallmark of Peruvian cuisine. The cream and Parmesan topping add richness, creating a dish that’s both comforting and flavorful.
Can I use other types of chili peppers?
Yes, if ají amarillo isn’t available, you can substitute with other mildly spicy peppers, like poblano. For a milder version, try bell peppers.
How can I make Ajíes Rellenos de Choclo vegan?
Simply replace the cream with coconut or almond milk and use nutritional yeast instead of Parmesan for a vegan twist that keeps the dish creamy and satisfying.
Is it possible to prepare these stuffed peppers in advance?
Definitely! Prepare and fill the peppers, then store them in the refrigerator. When ready to bake, simply add the cream and cheese, and pop them in the oven for a fresh, hot dish.
What pairs well with stuffed chili peppers in Peruvian cuisine?
These stuffed peppers pair wonderfully with grilled meats, rice, or a light salad. You can also serve them as a side with fish or as a vegetarian main dish.
Ajíes Rellenos de Choclo is a true celebration of Peruvian food, blending traditional ingredients in a modern, comforting way. From their creamy corn filling to the golden-brown cheese topping, these stuffed peppers are sure to become a favorite addition to your cooking rotation.