Rocoto Relleno French-Peruvian Fusion
A French-Peruvian fusion dish featuring stuffed rocoto peppers with a rich, creamy bechamel sauce and melted cheese.
Ingredients
- ●4 rocoto peppers
- ●1 cup, shredded savory cheese
- ●2 tbsp all-purpose flour
- ●2 tbsp unsalted butter
- ●1 medium, chopped sweet onions
- ●3 cloves, minced garlic
- ●1 cup bechamel sauce
- ●2 tbsp peruvian aji amarillo sauce
- ●to taste salt and pepper
Instructions
- 1
1. Preheat oven to 375°F (190°C).
- 2
2. Cut the tops off the rocoto peppers and remove the seeds and membranes.
- 3
3. In a pan, sauté the chopped onions and minced garlic until softened.
- 4
4. Add the shredded cheese and stir until melted.
- 5
5. Stuff each rocoto pepper with the cheese mixture.
- 6
6. In a separate pan, make a roux with the flour and butter.
- 7
7. Gradually add the bechamel sauce, whisking continuously.
- 8
8. Add the aji amarillo sauce and stir to combine.
- 9
9. Place the stuffed peppers in a baking dish and cover with the bechamel sauce.
- 10
10. Bake for 20-25 minutes, or until the peppers are tender and the sauce is bubbly.
- 11
11. Serve hot, garnished with fresh parsley or cilantro.