Peruvian Rocoto Relleno

traditional peruvian rocoto relleno recipe authentic peru stuffed pepper cuisine culinary
Cooking Method
Cuisine ,
Category
Difficulty Intermediate
Time
Preparation Time: 30 mins Cooking Time: 40 mins Resting Period: 10 mins Total Time: 1 hr 20 mins
Temperature 180  C
Calorie 350 kcal
Best Time Suitable throughout the year, Winter
Ingredients
  • 4 rocotos
  • 300 g beef
  • 100 g pork
  • 1 cup sugar
  • 2 onions (medium, cut into small cubes)
  • 3 tbsp ground garlic
  • 1 tomato
  • 100 g ground peanuts (roasted)
  • 1 egg (hard-boiled)
  • 50 g sultanas
  • 50 g olives
  • 2 tbsp of sugar
  • Parsley
  • 4 thick slices Serrano cheese
  • 1,5 l of water
  • oil
  • salt
  • pepper
Instructions
  1. Cut off the top of the rocoto like a hat.
  2. Remove the seeds and veins.
  3. Place water in a pot.
  4. Add the sugar.
  5. Add the rocoto and cook for about 10 minutes.
  6. Remove from the pot and set aside.
  7. Place oil in a frying pan.
  8. Add the onion and fry for a couple of minutes.
  9. Add the beef, pork and garlic.
  10. Mix and cook for about 5 to 10 minutes, until the meat is cooked.
  11. Add the tomato and mix.
  12. Add the ground peanuts, chopped boiled egg, sultanas and chopped olives. Mix in.
  13. Add the sugar.
  14. Season with salt and pepper to taste.
  15. Mix and cook for a few minutes.
  16. Add the chopped parsley to taste.
  17. Place the rocotos in the pyrex and fill with the meat.
  18. Place a slice of Serrano cheese on top of the rocoto.
  19. Cover the rocoto.
  20. Bake in the oven at 180 °C for 25 minutes.
  21. Remove from the oven and serve with potato pie.
  22. Your traditional Rocoto Relleno is ready. ¡Buen provecho!
Read online https://soursweetbitter.com/recipe/rocoto-relleno/