Description
Discover the flavorful delight of Peruvian Rocoto Relleno, a traditional Latin American dish featuring stuffed rocoto peppers filled with a savory beef mixture.
Ingredients
Scale
- 4 rocoto peppers
- 500g ground beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 cup raisins
- 1/2 cup black olives, chopped
- 2 hard-boiled eggs, chopped
- 1/2 cup queso fresco, crumbled
- Salt and pepper to taste
Instructions
- Preheat the oven to 180°C (350°F).
- Cut the tops off the rocoto peppers and remove the seeds and membranes.
- In a skillet, heat olive oil over medium heat and sauté the onion and garlic until translucent.
- Add the ground beef to the skillet and cook until browned.
- Stir in the raisins, black olives, and chopped hard-boiled eggs. Season with salt and pepper.
- Stuff the rocoto peppers with the beef mixture and place them in a baking dish.
- Sprinkle crumbled queso fresco over the stuffed peppers.
- Bake in the preheated oven for 25-30 minutes, until the peppers are tender.
- Serve hot and enjoy your Peruvian Rocoto Relleno!
Notes
- Rocoto peppers are spicy; adjust the filling to your spice preference.
- Queso fresco can be substituted with feta cheese if unavailable.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg