Peruvian Lomo Saltado Stuffed Peppers

Ingredients

• 1 lb Beef Sirloin
• 4 large Red Bell Peppers
• 1 medium Onion
• 2 medium Tomato
• 3 tbsp Soy Sauce
• 1 tbsp Red Wine Vinegar
• 1 tbsp Aji Amarillo Paste
• 2 cloves Garlic
• 1 medium Potatoes
• 2 tbsp Vegetable Oil

Instructions

1. 1Preheat your oven to 375°F (190°C). Cut the 4 large red bell peppers in half lengthwise. Carefully scoop out the seeds and membranes from each half. Place the pepper halves in a pot of boiling water and cook for 5 minutes until slightly softened. Drain them and set aside.
2. 2Cut the 1 lb of beef sirloin into 1/2-inch strips. Peel and thinly slice the 1 medium onion. Peel and mince the 2 cloves of garlic. Heat the 2 tbsp of vegetable oil in a 12-inch skillet over medium-high heat. Add the beef strips and cook, stirring occasionally, until browned, about 5-7 minutes. Add the sliced onion and minced garlic to the skillet and cook for another 3-4 minutes until the onion is softened and translucent.
3. 3Add the 2 medium tomatoes, diced, 3 tbsp soy sauce, 1 tbsp red wine vinegar, and 1 tbsp aji amarillo paste to the skillet. Stir everything together and cook for 3-5 minutes, allowing the flavors to meld and the sauce to slightly thicken.
4. 4Peel the 1 medium potato. Cut the potato into 1/2-inch strips. Add the potato strips to the skillet with the beef mixture. Stir to combine and cook for another 5 minutes, or until the potatoes are slightly tender.
5. 5Carefully spoon the Lomo Saltado mixture evenly into the 8 parboiled red bell pepper halves. Ensure the peppers are well-filled.
6. 6Place the stuffed bell peppers in a baking dish. Bake in the preheated oven at 375°F (190°C) for 25-30 minutes, or until the peppers are tender when pierced with a fork and the filling is heated through.

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