Rocoto Relleno Peruvian Style
A traditional Peruvian dish, Rocoto Relleno is a flavorful and rich stuffed pepper recipe. This recipe features a beef and mushroom filling, wrapped in a tender rocoto pepper.
Ingredients
- ●4 rocoto peppersany variety, but Peruvian rocoto or sweet bell work best
- ●1 pound beefground or finely chopped
- ●1 medium onionchopped
- ●1 cup mushroomchopped, preferably cremini or shiitake
- ●1 cup quintessential cheesegrated, preferably queso fresco or feta
- ●2 eggsbeaten
- ●1 teaspoon paprikaoptional, for color and flavor
- ●to taste salt
- ●to taste black pepper
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Cut a slit down one side of each rocoto pepper, making sure not to cut all the way through the pepper.
- 3
Scoop out the seeds and membranes, and place the peppers in a baking dish.
- 4
In a large skillet, cook the beef and onion over medium-high heat until the beef is browned, breaking it up into small pieces as it cooks.
- 5
Add the mushrooms to the skillet and cook until they release their liquid and start to brown.
- 6
Stir in the quintessential cheese, eggs, paprika, salt, and black pepper. Cook for 1-2 minutes, until the mixture is well combined.
- 7
Stuff each rocoto pepper with the beef and mushroom mixture, dividing it evenly among the peppers.
- 8
Cover the baking dish with aluminum foil and bake for 30 minutes.
- 9
Remove the foil and continue baking for an additional 15-20 minutes, until the peppers are tender and the filling is heated through.
- 10
Serve hot, garnished with chopped fresh cilantro or scallions if desired.