Stuffed Hot Peppers, or Rocoto Relleno, is a spicy and savory dish rooted in Peruvian cuisine. This recipe uses vibrant rocoto peppers filled with a tasteful blend of seasoned ground beef, cooked rice, onions, garlic, and melty cheese, offering a rich flavor in each bite. These peppers, once baked, provide a delightful dish that not only looks appealing but tastes great as well. If you’re searching for a way to add some spice to your dinner menu, these Stuffed Hot Peppers are a delightful choice.
Ingredients
- 6 medium rocoto peppers
- 1/2 lb ground beef
- 1 cup cooked rice
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin powder
- 1 cup shredded cheese
Instructions
- Preheat the oven to 350°F (175°C).
- Cut the tops off the rocoto peppers and remove the seeds and membranes carefully.
- In a skillet over medium heat, brown the ground beef with the chopped onion, garlic, and cumin. Cook until the beef is no longer pink, about 5-7 minutes.
- Mix in the cooked rice and half of the shredded cheese into the skillet, stirring until well combined.
- Evenly stuff the rocoto peppers with the prepared beef mixture and place them upright in a baking dish.
- Sprinkle the remaining shredded cheese evenly over the tops of the stuffed peppers.
- Bake in the preheated oven for 30-35 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Carefully remove the dish from the oven and let it cool for a few minutes before serving.
Keywords: Spicy, Beef, Cheese, Baked, Main Course, Peruvian
Spice Rack: Cumin
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