Table of Contents
Peruvian Rocoto Relleno is a delicious and spicy dish that showcases the vibrant flavors of Peruvian cuisine. This guide will walk you through each step to prepare this iconic dish at home, perfect for impressing family and friends.
Ingredients Needed
- 6 large rocoto peppers
- 200g ground beef or chicken
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 cup cooked rice
- 1/4 cup chopped cilantro
- 1/2 cup grated cheese (queso fresco or mozzarella)
- Olive oil
- Salt and pepper to taste
- For the sauce: 1 cup tomato sauce, 1/2 onion, 1 clove garlic
Preparing the Rocoto Peppers
Start by carefully cutting off the tops of the rocoto peppers and removing the seeds and membranes. Use gloves to avoid irritation from the spiciness. Rinse the peppers thoroughly and set aside.
Making the Filling
In a skillet, heat a tablespoon of olive oil over medium heat. Add chopped onions and minced garlic, sauté until translucent. Add the ground meat, cook until browned, then mix in cooked rice and chopped cilantro. Season with salt and pepper. Remove from heat and let cool slightly.
Stuffing the Peppers
Carefully stuff each rocoto pepper with the meat and rice mixture, pressing gently to fill completely. Top each stuffed pepper with grated cheese.
Preparing the Sauce
In a saucepan, cook chopped onion and garlic in a bit of olive oil until soft. Add tomato sauce, season with salt and pepper, and simmer for 10 minutes. Pour the sauce over the stuffed peppers.
Cooking the Rocoto Relleno
Preheat your oven to 180°C (350°F). Place the stuffed peppers in a baking dish, cover with foil, and bake for 20-25 minutes until the peppers are tender and the cheese is melted and bubbly.
Serving Suggestions
Serve the Rocoto Relleno hot, garnished with additional cilantro if desired. It pairs well with a side of Peruvian potatoes or a fresh salad. Enjoy this spicy and flavorful dish as a main course or appetizer.