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Recipe: Rocoto relleno (stuffed pepper)

2 p / 1.5 uur

Fact:

Rocoto relleno is stuffed pepper from the Arequipa region in the south of Peru. Justy like the chupe de camarones a traditional dish from this region. The rocoto looks very similar to a bell pepper but is definitely not comparable in taste... it is about 50 times spicier than a jalapeño. For this dish you first 'de-spice' the pepper.

Ingredients:

  • 500 g rocoto
  • 2 l water 
  • 3 tbs sugar
  • 3 tbs salt
  • 3 tbs white vinegar
  • arched oil
  • 300 gr minced beef
  • 1 red onion
  • 2 cloves of fresh garlic
  • 8 snack tomatoes, finely cut
  • 150 g raisins
  • 100 g butter
  • a pinch of cumin
  • 2 tbs of oregano 
  • a hand full of parsley
  • salt en ground black pepper
  • 50 gr raisins
  • 1 boiled egg

Preparation:

  1. 'De-spice' the rocoto: cut the tops remove the veins and seeds with a spoon. Don’t throw away the tops!
  2. Put the water in a pan, boil the water, add 1 tbs of sugar, tbs of 1 salt and 1 tbs of vinegar and add the rocoto with the tops. Let it boil or 3 min. Rinse and repeat the process 3 times with each time fresh water, sugar, salt and vinegar.   Let them dry on paper towel.
  3. Preheat the oven at 180 C.
  4. Bake the onion and garlic till gold brown, then add the minced meat, fry till brown. 
  5. Add the tomato, the parsley, oregano, cumin and salt and pepper. 
  6. Fry for another 2min on high heat. Take of the heat.
  7. Add the raisins and eggs. 
  8. Fill the rocoto’s with the beef filling.
  9. Put the cheese on top of each rocoto and cover up with the top of the rocoto.
  10. Put in the oven at 180 C for one hour. 

Tip: eat with a fresh green salad with cucumber, sugar snaps and lettuce. You also can add baked sweet potatoe.