• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 2
    OK

    Buffalo Stuffed Piquillos with Ripe Plantain and Hogao

    Sweet piquillo peppers are stuffed with savory buffalo for an exotic entree.

     

    Doreen Colondres is a cook, television personality, and journalist. She started the cooking blog La Cocina no Muerde (The Kitchen Doesn’t Bite) and is determined to convince people that cooking is fun, healthy, and easy.


    Ingredients
    1
    ripe plantain, peeled and diced
    1
    pound
    buffalo meat
    3
    cloves
    garlic
    3
    pear tomatoes
    1/4
    cup
    chopped green onion
    10-12
    piquillo peppers
    *
    Salt and pepper, to taste
    Directions
    Fry plantain in canola or sunflower oil at high temperature. Remove from oil and drain excess of oil on paper towel.
    In a medium-high skillet, brown meat for about 5 minutes.
    Remove from heat and set aside. Remove excess of fat from skillet and leave just a little bit. If there’s not enough left, add a little bit of olive oil.
    Cook garlic for about 2 minutes in same skillet and then add tomatoes and green onion. Cook for 5 minutes.
    Add browned meat and plantain and cook for 5-7 minutes so flavors blend in.
    Season with salt and pepper.
    Stuff each pepper or serve directly over flour tortillas, lettuce, or even rice.

    The base number of servings for this recipe is 2
    OK

    Categories 

    BeefFamily-friendly

    Write a Review