Rocoto Relleno with Peruvian Flair
A twist on the classic Peruvian dish, this recipe features nutty vermicelli rice and a hearty rocoto relleno filling.
Ingredients
- ●4 rocoto peppersany color, but red for visual effect
- ●1 cup nutty vermicelli ricecooked according to package
- ●2 tbsp reduced-fat olive oil
- ●1 medium onionchopped
- ●2 cloves garlicminced
- ●1 can canned black beansdrained and rinsed
- ●1/2 cup peruvian-style cheeseshredded
- ●1/4 cup chopped fresh cilantro
- ● salt
- ● black pepper
Instructions
- 1
Preheat oven to 375°F.
- 2
Roast the rocoto peppers by placing them on a baking sheet and baking for 30 minutes, or until the skin is blistered and charred.
- 3
Remove the peppers from the oven and let them cool. Once cool enough to handle, peel off the skin, remove the seeds, and chop the flesh.
- 4
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes.
- 5
Add the minced garlic to the skillet and cook for 1 minute, stirring constantly to prevent burning.
- 6
Add the black beans, chopped cilantro, salt, and pepper to the skillet and stir to combine.
- 7
Stuff each rocoto pepper with the bean and onion mixture, dividing it evenly among the peppers.
- 8
Place the stuffed peppers in a baking dish and top each with a sprinkle of peruvian-style cheese.
- 9
Bake the peppers in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- 10
Serve hot, garnished with additional cilantro if desired.