Created: 9/26/2023
Prep Time: 20 minutes
Cook Time: 25 minutes
Prep Time: 20 minutes
Cook Time: 25 minutes
This vegan version of Rocoto Relleno is just as hearty and flavorful as the original. You'll love the spiciness of the red peppers filled with a delicious mixture of vegetables and spices. And don't forget to top with the melted vegan cheese of your choice.
Ingredients:
Yield: 6 servings
6 rocoto peppers, stems and seeds removed
2 cups cooked quinoa
1 onion, finely chopped
3 cloves garlic, minced
1 tablespoon cumin
1 tablespoon smoked paprika
1/2 tablespoon dried oregano
1/2 cup diced potatoes, parboiled
1/2 cup sliced black olives
1/2 cup grated vegan cheese, such as cheddar or mozzarella
Instructions:
Step 1
Preheat the oven to 350°F.
Preheat the oven to 350°F.
Step 2
In a large skillet, sauté the onion and garlic over medium-high heat until the onion is translucent, about 5 minutes.
In a large skillet, sauté the onion and garlic over medium-high heat until the onion is translucent, about 5 minutes.
Step 3
Add the cooked quinoa, cumin, smoked paprika, and oregano to the skillet and stir well to combine. Add the diced potatoes and sliced olives, and stir to incorporate everything.
Add the cooked quinoa, cumin, smoked paprika, and oregano to the skillet and stir well to combine. Add the diced potatoes and sliced olives, and stir to incorporate everything.
Step 4
Stuff each rocoto pepper with the quinoa mixture and place them in a baking dish. Top each pepper with grated vegan cheese.
Stuff each rocoto pepper with the quinoa mixture and place them in a baking dish. Top each pepper with grated vegan cheese.
Step 5
Bake the peppers in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
Bake the peppers in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
Step 6
Serve the vegan rocoto relleno hot with a side of boiled potatoes and aji sauce for dipping.
Serve the vegan rocoto relleno hot with a side of boiled potatoes and aji sauce for dipping.