March 12, 2009

Recipe: Rocoto Relleno (Stuffed Hot Peppers)



Hot, delicious and unique. One of the most well known rocoto dishes in Peru is the rocoto relleno. This is a traditional entree from the Andean city of Arequipa, made with rocoto (chili pepper). Besides the meat, it can be stuffed with many another ingredients. As for the ideal stuffing, this beef mix contains beef, pork, onion, garlics, margarine (or butter), cream, peacans and it will be a heaven meal.

Ingredients:


• 7 rocotos with a wide base
• 3/4 cup of red vinegar
• 200 g (1/2 lb) of ground beef
• 100 g (1/4 lb) of ground pork
• 3 tablespoons of olive oil
• 3 tablespoons of tomato sauce
• 1/2 glass of dry white wine
• 2 tablespoons of cream
• 1/4 cup of ground peacans
• 1/2 cup of beef stock
• 1 tablespoon of aji panca paste
• 6 small potatoes, cooked and peeled
• 1 red onion, chopped
• 2 cloves of garlic, ground
• 1/4 cup or margarine or butter
• 1/2 tablespoon of flour
• 3/4 cup of mozzarella cheese
• 1/2 cup of grated parmesan cheese
• 2 tablespoons of chopped garlic


Preparation:

The Rocotos (Chili Pepper): In the first place, cut the upper part of 7 rocotos as a lid. It's extremely important to take out all the seeds and to clean it. Cook in water with salt and vinegar. Repeat this process four times.

Prepare the stuffing: Make a seasoning in a frying pan with the margarine, the ground garlics and onion. Once you do this, add the aji panca paste.

Then, you must season the meats with salt and pepper and add them to the seasoning. Mix good. Chop the remaining rocoto (in very small pieces) and add it with the peacans and the flour. Mix again. Wait for a few seconds and add the stock and cream. Mix and take out from the flame. Using hot oil, fry the chopped garlic in olive oil, add the tomato sauce and the wine. Let it cook for 5 minutes.

Now, stuff the rocotos with the meat mix. It's mandatory to be gentle in order to keep the rocotos intact.

Spread tomato sauce on a tray and place the stuffed rocotos and the potatoes. Cover them with parmesan and mozzarella cheese.

You are almost done! Bake to 350º F (150º C) until the cheeses get melt. Serve immediately with white baked potatos and salad if you feel like.


13 comments:

Talita said...

Las recetas peruanas me encantan! Ese rocoto debe estar delicioso!

Alicia Crowder said...

This looks like a fabulous recipe!
Alicia Crowder

Cupcake said...

i made a cheap version of these the other day with green peppers, ground beef, caramelized onions, portabello mushrooms, mozzarella, and jasmine rice. delicious!

Debra Turner said...

Looks almost too good to eat, The key word is "almost."

mylifeasateenageloser said...
This comment has been removed by a blog administrator.
Diggler said...

I'd never really tried Peruvian cuisine before, but I sure will now! Great recipe!

Median vahtikoira said...

These look absolutely yummy and I am definitely going to try them.

AMS Technologies said...

Yummy, I must say.

Yolie Ramirez said...

Looks yummy! too bad I can't eat food that are too spicy.

William Rodgers said...

Holy moly! Can anyone tell me where i can find something like this in Miami? I love peruvian restaurants

duaa Khan said...

gud

spencer shawn said...
This comment has been removed by a blog administrator.
Abed Nadier said...

This looks amazing! I saw this Peruvian Cuisine restaurant called El Senorial and I really want to try it! Maybe I'll go there and see if they have stuffed peppers like this!