Rocoto Relleno
La Libertad — Mother recipe · en it
A traditional Peruvian dish, Rocoto Relleno is a flavorful, intense, and crunchy delight.
📷 MiguelAlanCS — CC BY-SA 4.0 (Wikimedia Commons)
⏱️ 30 min prep + 30 min cottura · 4 porzioni · facile
Ingredients
- 4 rocotos
- 200 g of ground beef
- 1 onion
- 1 garlic clove
- 1 tomato
- 1 tablespoon of onion powder
- 1 tablespoon of chili powder
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
- 1 tablespoon of tomato sauce
- 1 tablespoon of chopped onion
Method
- Prepare the rocotos: wash them thoroughly and cut them in half along their length.
- Prepare the filling: sauté the garlic and onion in a bowl in a pan with oil, then add the ground beef, chili powder, salt, and pepper, and mix well.
- Prepare the tomato: peel and chop it.
- Fill the rocotos: fill each half of the rocoto with the filling, then with the chopped tomato.
- Preheat the oven: preheat the oven to 180°C.
- Bake the rocotos: place the rocotos in a baking dish and pour the tomato sauce over them, then bake for 30-40 minutes.
- Serve: serve hot, garnished with chopped onion.
The story
Rocoto Relleno originates from the La Libertad region in Peru, where traditional farmers prepared it as a way to use the local rocoto, a type of local chili pepper.
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