How long can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Can I make this ahead?

Yes, you can prepare the quinoa filling a day in advance and store in the fridge until ready to use.

What can I use instead of rocoto peppers?

You can substitute with bell peppers for a milder version or poblanos for a similar result.

Can I freeze the stuffed peppers?

It's not recommended as the texture of the peppers may change, but you can freeze the filling separately.

How do I adjust the spice level?

Remove all seeds and membranes from the peppers and reduce jalapeños in the salsa for less heat.

Fiery Chilean Rocoto Relleno with Quinoa and Salsa Verde

Name: Fiery Chilean Rocoto Relleno with Quinoa and Salsa Verde
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 4 rocoto peppers; 1 cup quinoa; 2 cups vegetable broth; 1 small onion; 2 cloves garlic; 1 cup black beans; 1 cup corn kernels; 1 teaspoon cumin; Salt and pepper; 2 tomatillos; 1 avocado; 1 jalapeño; 1 lime; 1/4 cup fresh cilantro; Salt; Fresh cilantro leaves; Sliced radishes; Mexican rice; Tortilla chips

Stuffed Spicy Peppers with a Zesty Twist

Experience the bold flavors of Chile with these rocoto peppers stuffed with a savory quinoa blend and topped with refreshing salsa verde.

1 h 30 min
4
Intermediate

Ingredients

For the Stuffed Peppers

4 rocoto peppers

tops removed and seeds carefully hollowed out

1 cup quinoa

rinsed and drained

2 cups vegetable broth

1 small onion

finely chopped

2 cloves garlic

minced

1 cup black beans

cooked and drained

1 cup corn kernels

fresh or frozen

1 teaspoon cumin

Salt and pepper

to taste

For the Salsa Verde

2 tomatillos

husks removed and chopped

1 avocado

peeled and pitted

1 jalapeño

seeded and chopped

1 lime

juiced

1/4 cup fresh cilantro

chopped

Salt

to taste

For the Garnishes

Fresh cilantro leaves

Sliced radishes

For the Perfect Sides

Mexican rice

Tortilla chips

Preparation

Marinating the Peppers

Preheat the oven

Preheat the oven to 375°F (190°C).

Blanch the peppers

Blanch the rocoto peppers in boiling water for 5 minutes.

Use gloves when handling rocoto peppers to avoid irritation. Ensure all seeds are removed to reduce excessive heat.

Ice bath

Immediately place them in an ice bath to stop cooking and set aside.

Preparing the Quinoa Filling

Rinse the quinoa

Rinse and drain the quinoa.

Cook the quinoa

Cook the quinoa in vegetable broth on medium heat until liquid is absorbed, about 15 minutes.

Sauté the vegetables

In a pan, sauté the onion and garlic until translucent. Add black beans, corn, cumin, salt, and pepper, stirring to combine.

Cooking Process

Stuffing the Peppers

Fill each rocoto with the quinoa mixture, pressing gently.

Baking the Peppers

Arrange in a baking dish and bake until tender, about 20 minutes.

Making the Salsa Verde

Blend all salsa ingredients until smooth and set aside.

Chill the salsa verde for at least an hour for enhanced flavor.

Plating & Serving