Rocoto Relleno (Peruvian Stuffed Peppers)
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Rocoto Relleno (Peruvian Stuffed Peppers)
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Rocoto Relleno is a spicy Peruvian dish featuring stuffed rocoto peppers, filled with ground beef, vegetables, and spices.
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Ingredients
- 6 rocoto peppers with the top cut open (reserve the tops)
- 6 potato boiled
- 2 cups ground beef
- 1/2 cup milk
- 1 onion
- 2 egg hardboiled, chopped
- 2 olive
- 6 lices cheese fresh
- 1 tablespoon parsley chopped
- 1/4 teaspoon cumin
- 1/4 teaspoon oregano
- neutral cooking oil generic cooking oil
- salt
- black pepper
Instructions
- Finely chop the onion. Add 3 tablespoons of oil to a skillet and fry the onion until lightly browned. Season with cumin and a pinch of salt and mix in the ground meat, stirring while it browns.
- Season well with some oregano, salt and pepper to taste and continue cooking for 2-3 minutes longer until the flavours mix.
- Sprinkle the chopped parsley and mix into the dish, then add the olives and chopped eggs.
- Preheat the oven to 350° Fahrenheit (176 ℃)
- Fill the rocoto peppers with the mix we've just prepared and place them in a baking dish. and cover each with the lid that was removed. Use cocktail sticks to hold the rocotos in place.
- Fill the Rocotos with this preparation and place them in a baking dish, covering each one with the lid that was removed and hold it in place with a cocktail stick. Place in an oven preheated to 350° Fahrenheit (176 ℃).
- Bake for 10-15 minutes until the peppers have roasted.
- Take the dish out of the oven and place the 6 potatoes in between the peppers and top each potato with a slice of cheese.
- Sprinkle everything with milk and place back in the oven for another 15-20 minutes until everything is roasted and the cheese has turned golden brown.
- That's it. Enjoy!
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