Rocoto Relleno Vegetariano

Rocoto Relleno Vegetariano

By
From
Andina
Serves
4
Photographer
David Loftus

Stuffed Rocoto Peppers. Don’t be fooled by the humble appearance: rocoto peppers are full of fiery Andina spirit. This traditional dish comes from the region of Arequipa where the method of triple-boiling the rocotos before stuffing, and then topping them with smooth, creamy cheese, leaves you with a far more easy-going heat. Always use fresh, rather than frozen rocoto, as frozen will collapse as they cook.

Ingredients

Quantity Ingredient
4 rocoto peppers or large red peppers
90ml white wine vinegar
90g granulated sugar

For the filling

Quantity Ingredient
1 tablespoon olive oil
40g butter
500g wild mushrooms, sliced
leaves from 4 thyme sprigs, finely chopped
2 garlic cloves, finely chopped
2 teaspoons red chilli flakes, if using red peppers rather than rocoto
250ml double cream
120g queso fresco or feta, crumbled
salt
freshly ground black pepper

Method

  1. Preheat the oven to 180°C.
  2. Carefully cut out a cap from the top of each of the rocoto or red peppers and pull out the core and seeds. Reserve the caps if you wish. Put the peppers in a large saucepan and cover with water. Add one-third of the vinegar and sugar, then bring to the boil and simmer for 3 minutes. Drain, replace the peppers in the pan and repeat the process twice until you have used up all the sugar and vinegar. Set aside the peppers.
  3. To make the filling, heat the olive oil and butter in a large frying pan over a medium heat. Add the mushrooms, thyme, garlic and chilli flakes (if using), and season with salt and pepper. Sauté for 10 minutes until the mushrooms are cooked through. Pour in the double cream and allow to simmer for a couple of minutes, then remove from the heat and allow to cool.
  4. When the mushroom mixture has cooled down, spoon it into the peppers, then top with equal amounts of the cheese. Put the stuffed peppers into a small baking dish or tin – you want a fairly snug fit to help the peppers stay upright. Replace the reserved caps on the peppers, if you wish. Bake in the oven for about 25 minutes until the filling is piping hot and the cheese is melted and lightly browned. Serve immediately.
Tags:
Peru
Peruvian
Martin Morales
chef
restaurant
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