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.
Originálny recept od Forkin
- Celkový čas
- 1 h 25 min
- Porcie
- 4
- Náročnosť
- Stredná
- Na porciu
- 441 kcal
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Príprava
Suroviny
Suroviny
- 4 ksrocoto pepper, halved lengthwise, seeds and veins removed
filling
- 300 gground beef, lean
- 0,5 ksyellow onion, finely chopped
- 2 strúčikgarlic, minced
- 1 kstomato, peeled, seeded, and diced
- 1 kshard-boiled egg, chopped
- 15 graisin(voliteľné)
- 30 gblack olive, pitted and sliced
- 0,5 lyžičkacumin, ground
- 0,25 lyžičkaoregano, dried
- 1 lyžičkasalt
- 0,25 lyžičkablack pepper, freshly ground
- 1 lyžicavegetable oil
topping
- 100 gmozzarella cheese, grated
- 30 gparmesan cheese, grated(voliteľné)
- 1 ksegg
- 60 mlmilk
Vybavenie
spoon · large pot · skillet · cutting board · knife · whisk · small bowl · baking dish
Postup
Krok za krokom
- 1
Bring a large pot of water to a boil.
Približne 5 min
- 2
Carefully place the rocoto peppers into the boiling water and blanch for 3 minutes.
Približne 3 min
Poznámka kuchára: 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.
Približne 10 min
Poznámka kuchára: Blanching multiple times is key to making the rocotos palatable.
- 4
Preheat your oven to 180°C (350°F).
Približne 10 min
- 5
Heat the vegetable oil in a large skillet over medium heat.
Približne 1 min
- 6
Add the yellow onion and cook until softened, about 5 minutes.
Približne 5 min
- 7
Stir in the garlic and cook for another minute until fragrant.
Približne 1 min
- 8
Add the ground beef and cook, breaking it up with a spoon, until browned.
Približne 8 min
Poznámka kuchára: Drain any excess fat if necessary.
- 9
Stir in the tomato, cumin, oregano, salt, and black pepper.
Približne 1 min
- 10
Reduce heat to low and simmer for 5-7 minutes, allowing the flavors to meld.
Približne 7 min
- 11
Remove the skillet from the heat and stir in the hard-boiled egg, raisins (if using), and black olives.
Približne 2 min
- 12
Carefully fill each blanched rocoto pepper half with the beef mixture.
Približne 5 min
Poznámka kuchára: Don't overfill; leave a little space for the cheese.
- 13
Arrange the stuffed peppers in a baking dish.
Približne 1 min
- 14
Top each pepper with a generous amount of mozzarella cheese.
Približne 2 min
- 15
In a small bowl, whisk together the egg and milk.
Približne 1 min
- 16
Pour the egg and milk mixture over the peppers in the baking dish.
Približne 1 min
Poznámka kuchára: This creates a creamy sauce that bakes around the peppers.
- 17
Sprinkle with parmesan cheese (if using).
Približne 1 min
- 18
Bake for 25-30 minutes, or until the cheese is bubbly and golden brown and the peppers are tender.
Približne 30 min
- 19
Serve hot.
Na porciu
Výživové údaje
- Kalórie
- 440,9kcal
- Bielkoviny
- 26g
- Sacharidy
- 16,7g
- Tuky
- 30,5g
- Vláknina
- 3,5g
- Cukry
- 10g
Odhad podľa množstva surovín v recepte. Hodnoty sa môžu líšiť podľa značiek a zámen.
Správne uchovanie
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.