Rocoto Relleno
A traditional Peruvian dish, Rocoto Relleno is a stuffed pepper recipe filled with a mix of meat, onions, and spices. This recipe is a unique interpretation of the classic dish.
Ingredients
- ●4 Rocoto PeppersAny color will do
- ●1 pound Ground Beef80/20 or 70/30 lean to fat ratio works best
- ●1 medium OnionChopped finely
- ●3 cloves GarlicMinced
- ●1 teaspoon CuminGround
- ●1/2 teaspoon PaprikaSmoked or sweet
- ●1/2 teaspoon SaltTo taste
- ●1/4 teaspoon PepperTo taste
- ●1 cup Tropical Cheese (Queso Fresco or similar)Crumbly and salty
- ●1/4 cup Tropical Sauce (optional)See note
Instructions
- 1
1. Preheat oven to 375°F (190°C).
- 2
2. Cut the tops off the Rocoto peppers and remove the seeds and membranes.
- 3
3. In a large skillet, heat 1 tablespoon of oil over medium-high heat.
- 4
4. Add the ground beef and cook until browned, breaking it up into small pieces as it cooks.
- 5
5. Add the chopped onion and cook until translucent.
- 6
6. Stir in the cumin, paprika, salt, and pepper. Cook for 1 minute.
- 7
7. Stuff each pepper with the beef mixture and top with a sprinkle of Tropical Cheese.
- 8
8. Place the peppers in a baking dish and cover with foil.
- 9
9. Bake for 25 minutes.
- 10
10. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender.
- 11
11. Serve hot, garnished with additional Tropical Cheese and Tropical Sauce if desired.