Stuffed Spicy Peppers (rocoto Relleno)
Stuffed Spicy Peppers (Rocoto Relleno) is a popular Peruvian dish that features spicy rocoto peppers filled with a savory meat and vegetable mixture, topped with melted cheese, and served with a side of fluffy white rice.
Ingredients
- 4 large rocoto peppers
- 1 lb ground beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup raisins
- 1/2 cup black olives, sliced
- 1/2 cup fresh cheese, diced
- 2 hard-boiled eggs, chopped
- 1/2 cup milk
- 1/2 cup bread crumbs
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Cut the tops off the rocoto peppers and remove the seeds and veins.
- In a skillet, cook the ground beef, onion, and garlic until the meat is browned and the onion is soft.
- Add the raisins, olives, fresh cheese, and hard-boiled eggs to the skillet, and mix well.
- Stuff the rocoto peppers with the meat mixture and place them in a baking dish.
- In a bowl, mix the milk, bread crumbs, cumin, salt, and pepper. Pour this mixture over the stuffed peppers.
- Bake in the preheated oven for 30-35 minutes, or until the peppers are tender and the filling is heated through.
- Serve the stuffed spicy peppers hot, accompanied by fluffy white rice.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 20g
- Fat
- 18g
Supplies
Baking dish Skillet Bowl
Tools
Knife Cutting board Oven
Serving suggestions
Serving suggestion: Pair with a glass of chilled Chicha Morada (Peruvian purple corn drink).
Tips & tricks
Tip: For a milder version, you can substitute the rocoto peppers with bell peppers.
Cost
$15