Peruvianvegetarianvia groq
Peruvian Rocoto Stuffed with Semolina
A traditional Peruvian dish, Rocoto Relleno is a sweet pepper stuffed with a semolina and cheese mixture, then baked to perfection.
⏱40 min🍽4 servings📊medium
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Ingredients
- ●4 rocoto
- ●1 cup semolina
- ●1/2 cup light cheese
- ●1/4 cup zestysalsa
- ●1 egg
- ●1 tablespoon all-purpose flour
- ●1 teaspoon peruviana pinch of aji amarillo powder
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Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Cut the tops off the rocoto peppers and remove seeds and membranes.
- 3
In a bowl, mix semolina, cheese, zesty salsa, egg, and flour.
- 4
Stuff each rocoto pepper with the semolina mixture.
- 5
Place the stuffed peppers in a baking dish and bake for 20-25 minutes.
- 6
Add a pinch of aji amarillo powder to each pepper.
- 7
Return to the oven and bake for an additional 5-10 minutes.
- 8
Serve warm, garnished with chopped fresh cilantro if desired.