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Rocoto Relleno
Rocoto Relleno
Rocoto Relleno is a delicious Peruvian dish that originates from the Arequipa region. It’s a spicy and flavorful dish made with rocoto peppers, which are native to Peru. The rocoto peppers are stuffed with a filling made of ground beef or pork, onions, garlic, and various spices. It is then baked in the oven until the peppers are tender and the filling is cooked through. The dish is often served with a side of white rice and aji sauce for dipping.
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Ingredients
- 6 rocoto peppers
- 1 pound ground beef or pork
- 1 onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup grated cheese (such as mozzarella or cheddar)
- 1 cup milk
- 2 eggs
- Aji sauce (optional)
- White rice (for serving)
Instructions
- Preheat your oven to 350°F (175°C).
- Carefully cut off the tops of the rocoto peppers and remove the seeds and membranes. Be cautious while handling the peppers, as they can be spicy. It’s recommended to wear gloves.
- In a large skillet, heat the vegetable oil over medium heat. Add the onion and garlic, and sauté until they become translucent.
- Add the ground beef or pork to the skillet and cook until it’s browned and cooked through. Stir in the cumin, paprika, salt, and pepper. Mix well.
- Fill each rocoto pepper with the meat mixture and place them in a baking dish.
- In a separate bowl, whisk together the milk and eggs. Pour this mixture over the stuffed rocoto peppers, making sure they are well covered.
- Sprinkle the grated cheese on top of the peppers.
- Bake the Rocoto Relleno in the preheated oven for about 30-40 minutes, or until the peppers are tender and the cheese is melted and slightly golden.
- Once cooked, remove the dish from the oven and let it cool for a few minutes.
- Serve the Rocoto Relleno with a side of white rice and aji sauce, if desired.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 524kcal (26%)Carbohydrates: 16g (5%)Protein: 33g (66%)Fat: 37g (57%)Saturated Fat: 16g (100%)Polyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 198mg (66%)Sodium: 323mg (14%)Potassium: 823mg (24%)Fiber: 4g (17%)Sugar: 9g (10%)Vitamin A: 1207IU (24%)Vitamin C: 148mg (179%)Calcium: 340mg (34%)Iron: 4mg (22%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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