Rocoto Relleno
Rocoto relleno is a classic Peruvian dish featuring spicy rocoto peppers stuffed with a savory mixture of ground beef, vegetables, and cheese. The peppers are blanched to reduce their heat, then baked until tender and golden. It's a comforting and flavorful meal with a delightful kick.
En original oppskrift av Forkin
- Total tid
- 1 t 25 min
- Porsjoner
- 4
- Vanskelighetsgrad
- Middels
- Per porsjon
- 441 kcal
Allergeninformasjon: kan inneholde egg, melk og sulfitter. Kontroller alltid ingredienspakningen hvis du har en allergi.
Forberedelser
Ingredienser
Ingredienser
- 4 stk.rocoto pepper, halved lengthwise, seeds and veins removed
filling
- 300 gground beef, lean
- 0,5 stk.yellow onion, finely chopped
- 2 feddgarlic, minced
- 1 stk.tomato, peeled, seeded, and diced
- 1 stk.hard-boiled egg, chopped
- 15 graisin(valgfritt)
- 30 gblack olive, pitted and sliced
- 0,5 tscumin, ground
- 0,25 tsoregano, dried
- 1 tssalt
- 0,25 tsblack pepper, freshly ground
- 1 ssvegetable oil
topping
- 100 gmozzarella cheese, grated
- 30 gparmesan cheese, grated(valgfritt)
- 1 stk.egg
- 60 mlmilk
Utstyr
spoon · large pot · skillet · cutting board · knife · whisk · small bowl · baking dish
Fremgangsmåte
Trinn for trinn
- 1
Bring a large pot of water to a boil.
Omtrent 5 min
- 2
Carefully place the rocoto peppers into the boiling water and blanch for 3 minutes.
Omtrent 3 min
Kokkens tips: Use gloves when handling rocoto peppers to avoid skin irritation.
- 3
Remove the peppers and drain, then repeat the blanching process two more times with fresh water to reduce the spice level.
Omtrent 10 min
Kokkens tips: Blanching multiple times is key to making the rocotos palatable.
- 4
Preheat your oven to 180°C (350°F).
Omtrent 10 min
- 5
Heat the vegetable oil in a large skillet over medium heat.
Omtrent 1 min
- 6
Add the yellow onion and cook until softened, about 5 minutes.
Omtrent 5 min
- 7
Stir in the garlic and cook for another minute until fragrant.
Omtrent 1 min
- 8
Add the ground beef and cook, breaking it up with a spoon, until browned.
Omtrent 8 min
Kokkens tips: Drain any excess fat if necessary.
- 9
Stir in the tomato, cumin, oregano, salt, and black pepper.
Omtrent 1 min
- 10
Reduce heat to low and simmer for 5-7 minutes, allowing the flavors to meld.
Omtrent 7 min
- 11
Remove the skillet from the heat and stir in the hard-boiled egg, raisins (if using), and black olives.
Omtrent 2 min
- 12
Carefully fill each blanched rocoto pepper half with the beef mixture.
Omtrent 5 min
Kokkens tips: Don't overfill; leave a little space for the cheese.
- 13
Arrange the stuffed peppers in a baking dish.
Omtrent 1 min
- 14
Top each pepper with a generous amount of mozzarella cheese.
Omtrent 2 min
- 15
In a small bowl, whisk together the egg and milk.
Omtrent 1 min
- 16
Pour the egg and milk mixture over the peppers in the baking dish.
Omtrent 1 min
Kokkens tips: This creates a creamy sauce that bakes around the peppers.
- 17
Sprinkle with parmesan cheese (if using).
Omtrent 1 min
- 18
Bake for 25-30 minutes, or until the cheese is bubbly and golden brown and the peppers are tender.
Omtrent 30 min
- 19
Serve hot.
Per porsjon
Næringsinnhold
- Kalorier
- 440,9kcal
- Protein
- 26g
- Karbohydrater
- 16,7g
- Fett
- 30,5g
- Fiber
- 3,5g
- Sukker
- 10g
Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.
Hold den god
Store leftover rocoto relleno in an airtight container in the refrigerator.
Reheat in the oven at 160°C (325°F) until warmed through, or in the microwave.