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.
Forkin tarafından hazırlanan özgün tarif
- Toplam süre
- 1 sa. 25 dk.
- Porsiyon
- 4
- Zorluk
- Orta
- Porsiyon başına
- 441 kcal
Alerjen bilgisi: yumurta, süt ve sülfitler içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.
Ön hazırlık
Malzemeler
Malzemeler
- 4 adetrocoto pepper, halved lengthwise, seeds and veins removed
filling
- 300 gground beef, lean
- 0,5 adetyellow onion, finely chopped
- 2 dişgarlic, minced
- 1 adettomato, peeled, seeded, and diced
- 1 adethard-boiled egg, chopped
- 15 graisin(isteğe bağlı)
- 30 gblack olive, pitted and sliced
- 0,5 çay kaşığıcumin, ground
- 0,25 çay kaşığıoregano, dried
- 1 çay kaşığısalt
- 0,25 çay kaşığıblack pepper, freshly ground
- 1 yemek kaşığıvegetable oil
topping
- 100 gmozzarella cheese, grated
- 30 gparmesan cheese, grated(isteğe bağlı)
- 1 adetegg
- 60 mlmilk
Ekipman
spoon · large pot · skillet · cutting board · knife · whisk · small bowl · baking dish
Hazırlanışı
Adım adım
- 1
Bring a large pot of water to a boil.
Yaklaşık 5 dk.
- 2
Carefully place the rocoto peppers into the boiling water and blanch for 3 minutes.
Yaklaşık 3 dk.
Aşçının notu: 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.
Yaklaşık 10 dk.
Aşçının notu: Blanching multiple times is key to making the rocotos palatable.
- 4
Preheat your oven to 180°C (350°F).
Yaklaşık 10 dk.
- 5
Heat the vegetable oil in a large skillet over medium heat.
Yaklaşık 1 dk.
- 6
Add the yellow onion and cook until softened, about 5 minutes.
Yaklaşık 5 dk.
- 7
Stir in the garlic and cook for another minute until fragrant.
Yaklaşık 1 dk.
- 8
Add the ground beef and cook, breaking it up with a spoon, until browned.
Yaklaşık 8 dk.
Aşçının notu: Drain any excess fat if necessary.
- 9
Stir in the tomato, cumin, oregano, salt, and black pepper.
Yaklaşık 1 dk.
- 10
Reduce heat to low and simmer for 5-7 minutes, allowing the flavors to meld.
Yaklaşık 7 dk.
- 11
Remove the skillet from the heat and stir in the hard-boiled egg, raisins (if using), and black olives.
Yaklaşık 2 dk.
- 12
Carefully fill each blanched rocoto pepper half with the beef mixture.
Yaklaşık 5 dk.
Aşçının notu: Don't overfill; leave a little space for the cheese.
- 13
Arrange the stuffed peppers in a baking dish.
Yaklaşık 1 dk.
- 14
Top each pepper with a generous amount of mozzarella cheese.
Yaklaşık 2 dk.
- 15
In a small bowl, whisk together the egg and milk.
Yaklaşık 1 dk.
- 16
Pour the egg and milk mixture over the peppers in the baking dish.
Yaklaşık 1 dk.
Aşçının notu: This creates a creamy sauce that bakes around the peppers.
- 17
Sprinkle with parmesan cheese (if using).
Yaklaşık 1 dk.
- 18
Bake for 25-30 minutes, or until the cheese is bubbly and golden brown and the peppers are tender.
Yaklaşık 30 dk.
- 19
Serve hot.
Porsiyon başına
Besin değerleri
- Kalori
- 440,9kcal
- Protein
- 26g
- Karbonhidrat
- 16,7g
- Yağ
- 30,5g
- Lif
- 3,5g
- Şeker
- 10g
Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.
Tazeliğini koruyun
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.