reheat

Rocoto Relleno

Created: 9/26/2023
Prep Time: 30 minutes
Cook Time: 25 minutes

Rocoto Relleno is a spicy and hearty Peruvian dish that is sure to impress your guests. It consists of stuffed red peppers, typically filled with a mixture of ground meat, vegetables, and spices, and topped with melted cheese. The dish is often served with a side of potatoes and aji sauce for dipping.

Ingredients:

Yield: 6 servings

6 rocoto peppers, stems and seeds removed

1 pound ground beef or pork

1 onion, finely chopped

3 cloves garlic, minced

1 tablespoon cumin

1 tablespoon paprika

1 tablespoon oregano

1/2 cup raisins

1/2 cup sliced olives

1/2 cup diced potatoes, parboiled

1 cup grated cheese, such as queso fresco or cheddar

Instructions:

Step 1
Preheat the oven to 350°F.

Step 2
In a large skillet, brown the ground meat over medium-high heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.

Step 3
Add the cumin, paprika, and oregano to the skillet and stir well to combine. Add the raisins, olives, and potatoes, and stir to incorporate everything.

Step 4
Stuff each rocoto pepper with the meat mixture and place them in a baking dish. Top each pepper with grated cheese.

Step 5
Bake the peppers in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.

Step 6
Serve the rocoto relleno hot with a side of boiled potatoes and aji sauce for dipping.