Peruvian Jalapeno Stuffed Relleno
A spicy twist on a classic Peruvian dish, featuring a juicy relleno stuffed with a flavorful jalapeno and rocoto pepper mixture.
Ingredients
- ●2 RellenoAny type of relleno pepper will work
- ●1 Rocoto pepperDiced
- ●1 Jalapeno pepperDiced
- ●2 tsp Peruvian aji amarillo pasteAvailable at most Latin American markets
- ●2 cloves GarlicMinced
- ●2 tbsp Olive oilFor roasting
- ●to taste Salt
- ●to taste Black pepper
- ●chopped Fresh cilantroFor garnish
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Roast the relleno pepper in the oven for 20-25 minutes, or until the skin is blistered and charred.
- 3
Remove the relleno pepper from the oven and let it cool. Once cool enough to handle, peel off the skin, remove the seeds, and chop the flesh into small pieces.
- 4
In a pan, heat the olive oil over medium heat. Add the diced jalapeno and rocoto peppers and cook until tender, about 5 minutes.
- 5
Add the garlic, aji amarillo paste, salt, and black pepper to the pan and cook for an additional 1-2 minutes.
- 6
Add the chopped relleno pepper to the pan and stir to combine.
- 7
Stuff each relleno pepper with the jalapeno and rocoto pepper mixture, dividing it evenly among the peppers.
- 8
Place the stuffed peppers on a baking sheet and bake in the oven for an additional 10-15 minutes, or until the filling is heated through.
- 9
Garnish with chopped cilantro and serve immediately.