Peruvian Stuffed Rocoto Peppers
A vegetarian twist on a traditional Peruvian dish, this recipe fills tender rocoto peppers with a flavorful mixture of yellow rice, beef alternative, and spices.
Ingredients
- ●4 rocoto peppers
- ●1 cup yellow rice
- ●1 cup beef alternative (textured vegetable protein)
- ●2 tbsp rocoto pepper paste
- ●1 tsp dried relleno peppers
- ●1 medium onion
- ●3 cloves garlic
- ●1 tsp peruvian aji amarillo pepper powder
Instructions
- 1
1. Preheat oven to 375°F (190°C).
- 2
2. Cut off the tops of the rocoto peppers and remove seeds and membranes.
- 3
3. In a pan, heat 2 tbsp of oil over medium heat. Add onion and cook until softened, about 5 minutes.
- 4
4. Add garlic, aji amarillo pepper powder, and rocoto pepper paste to the pan and cook for 1 minute.
- 5
5. Stir in yellow rice, beef alternative, and dried relleno peppers. Cook for 2-3 minutes.
- 6
6. Fill the rocoto peppers with the rice mixture and place them in a baking dish.
- 7
7. Cover the dish with aluminum foil and bake for 20 minutes.
- 8
8. Remove foil and bake for an additional 10-15 minutes, until the peppers are tender.
- 9
9. Serve hot, garnished with chopped fresh cilantro if desired.