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.
O rețetă originală de Forkin
- Durată totală
- 1 oră 25 min.
- Porții
- 4
- Dificultate
- Medie
- Per porție
- 441 kcal
Informații despre alergeni: poate conține ouă, lapte și sulfiți. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.
Pregătirea ingredientelor
Ingrediente
Ingrediente
- 4 buc.rocoto pepper, halved lengthwise, seeds and veins removed
filling
- 300 gground beef, lean
- 0,5 buc.yellow onion, finely chopped
- 2 cățelgarlic, minced
- 1 buc.tomato, peeled, seeded, and diced
- 1 buc.hard-boiled egg, chopped
- 15 graisin(opțional)
- 30 gblack olive, pitted and sliced
- 0,5 lingurițăcumin, ground
- 0,25 lingurițăoregano, dried
- 1 lingurițăsalt
- 0,25 lingurițăblack pepper, freshly ground
- 1 lingurăvegetable oil
topping
- 100 gmozzarella cheese, grated
- 30 gparmesan cheese, grated(opțional)
- 1 buc.egg
- 60 mlmilk
Ustensile
spoon · large pot · skillet · cutting board · knife · whisk · small bowl · baking dish
Mod de preparare
Pas cu pas
- 1
Bring a large pot of water to a boil.
Aproximativ 5 min.
- 2
Carefully place the rocoto peppers into the boiling water and blanch for 3 minutes.
Aproximativ 3 min.
Nota bucătarului: 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.
Aproximativ 10 min.
Nota bucătarului: Blanching multiple times is key to making the rocotos palatable.
- 4
Preheat your oven to 180°C (350°F).
Aproximativ 10 min.
- 5
Heat the vegetable oil in a large skillet over medium heat.
Aproximativ 1 min.
- 6
Add the yellow onion and cook until softened, about 5 minutes.
Aproximativ 5 min.
- 7
Stir in the garlic and cook for another minute until fragrant.
Aproximativ 1 min.
- 8
Add the ground beef and cook, breaking it up with a spoon, until browned.
Aproximativ 8 min.
Nota bucătarului: Drain any excess fat if necessary.
- 9
Stir in the tomato, cumin, oregano, salt, and black pepper.
Aproximativ 1 min.
- 10
Reduce heat to low and simmer for 5-7 minutes, allowing the flavors to meld.
Aproximativ 7 min.
- 11
Remove the skillet from the heat and stir in the hard-boiled egg, raisins (if using), and black olives.
Aproximativ 2 min.
- 12
Carefully fill each blanched rocoto pepper half with the beef mixture.
Aproximativ 5 min.
Nota bucătarului: Don't overfill; leave a little space for the cheese.
- 13
Arrange the stuffed peppers in a baking dish.
Aproximativ 1 min.
- 14
Top each pepper with a generous amount of mozzarella cheese.
Aproximativ 2 min.
- 15
In a small bowl, whisk together the egg and milk.
Aproximativ 1 min.
- 16
Pour the egg and milk mixture over the peppers in the baking dish.
Aproximativ 1 min.
Nota bucătarului: This creates a creamy sauce that bakes around the peppers.
- 17
Sprinkle with parmesan cheese (if using).
Aproximativ 1 min.
- 18
Bake for 25-30 minutes, or until the cheese is bubbly and golden brown and the peppers are tender.
Aproximativ 30 min.
- 19
Serve hot.
Per porție
Valori nutriționale
- Calorii
- 440,9kcal
- Proteine
- 26g
- Carbohidrați
- 16,7g
- Grăsimi
- 30,5g
- Fibre
- 3,5g
- Zahăr
- 10g
Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.
Păstrează gustul bun
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.