Peruvian Rocoto Relleno
A traditional Peruvian dish featuring stuffed rocoto peppers with a mix of beef and pork, served with a tangy tomato sauce.
Ingredients
- ●4 Rocoto peppers
- ●1 pound Ground beef
- ●1/2 pound Ground pork
- ●1 medium Onion
- ●2 cloves Garlic
- ●1 cup Tomato sauce
- ●2 Peruvian aji amarillo pepper
- ●1 teaspoon Cumin
- ●to taste Salt
Instructions
- 1
1. Preheat oven to 375°F (190°C).
- 2
2. Cut off the tops of the rocoto peppers and remove seeds and membranes.
- 3
3. In a large skillet, cook the ground beef and pork over medium-high heat until browned, breaking it up into small pieces as it cooks.
- 4
4. Add the onion and garlic to the skillet and cook until the onion is translucent.
- 5
5. Stir in the tomato sauce, aji amarillo pepper, and cumin. Season with salt to taste.
- 6
6. Stuff each rocoto pepper with the meat mixture and top with the pepper tops.
- 7
7. Place the stuffed peppers in a baking dish and bake for 25-30 minutes, or until the peppers are tender.
- 8
8. Serve hot, garnished with chopped fresh cilantro if desired.