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Recipe of Rocoto Relleno
Rocoto Relleno is a traditional Peruvian dish made with Rocoto peppers stuffed with meat and cheese, baked to perfection. It's spicy, flavorful, and oh-so-delicious!
Recipe Summary
Preparation
60 min
Servings
4
Difficulty
Intermediate
Ingredients
Instructions
1
Step 1
Preheat the oven to 350°F (180°C).
2
Step 2
Cut the tops off the Rocoto peppers and remove the seeds.
3
Step 3
Place the peppers in a pot of boiling water and cook for 5 minutes. Drain and set aside.
4
Step 4
In a skillet, heat some vegetable oil over medium heat. Add the onions and garlic, and cook until softened.
5
Step 5
Add the ground beef, cumin, salt, and pepper. Cook until the beef is browned.
6
Step 6
Stir in the cooked rice, Parmesan cheese, and tomato sauce. Cook for another 5 minutes.
7
Step 7
Stuff the Rocoto peppers with the meat mixture and place them in a baking dish.
8
Step 8
Pour the beef broth over the stuffed peppers.
9
Step 9
Sprinkle the mozzarella cheese on top.
10
Step 10
Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is melted and golden.
11
Step 11
Serve hot and enjoy your delicious Rocoto Relleno!
Tips for this recipe
Here are some useful tips to perfectly prepare Rocoto Relleno and get the best results.
- Always use fresh ingredients for the best flavor
- Prepare all ingredients before starting to cook
- Monitor temperature during cooking to prevent burning
Frequently Asked Questions
This recipe has a Intermediate difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 60 minutes and the cooking time is minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
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