Vibrant Peruvian Rocoto Relleno
Stuffed Spicy Peppers with Quinoa and Cheese
A vibrant and spicy dish, Rocoto Relleno combines the fiery rocoto peppers with a hearty filling of quinoa and cheese, perfect for lovers of bold flavors.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Peppers
For the Quinoa Filling
For the Cheese Mixture
For the Sauce
Preparation
Marinating the Peppers
Preheat the Oven
Preheat the oven to 350°F (175°C).
Prepare the Peppers
Carefully slice the tops off the rocoto peppers and remove the seeds.
Be cautious when handling rocoto peppers—they can be very spicy. For a milder dish, consider blanching the peppers in boiling water for 5 minutes before using.
Season the Peppers
Rub the peppers with olive oil and a sprinkle of salt.
Preparing the Quinoa Filling
Cook the Quinoa
In a medium pot, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer until cooked—about 15 minutes.
Sauté Aromatics
In a skillet, heat olive oil over medium heat. Sauté the onion and garlic until translucent.
Combine Ingredients
Add the cooked quinoa, cumin, and corn to the skillet. Season with salt and pepper and mix well.
Cooking Process
Stuff the Peppers
Fill each rocoto pepper with the quinoa mixture until half full, then add a layer of the cheese mixture, followed by more quinoa.
Bake
Place the stuffed peppers in a baking dish, cover with the tomato sauce mixture, and bake for 40 minutes.
Reduce the Sauce
In a small saucepan, combine the tomato sauce, yellow chili paste, and cream. Cook over medium heat until slightly thickened.
Plating & Serving
Vibrant Peruvian Rocoto Relleno
Vibrant Peruvian Rocoto Relleno
Plating & Serving
Serve the Rocoto Relleno hot, with the reduced sauce drizzled on top, and a sprinkle of fresh herbs for an elegant touch.