Rocoto Relleno
Meal: 213 cal Protein: 20 g Carbs: 5 g Fat: 13 g
Serving size 6 213 cal Protein: 20 g Carbs: 5 g Fat: 13 g
Ingredients
- 8 Rocoto Peppers (6 large Poblanos or Bell Peppers)
- 1 Lg Onion , diced
- 1 Tbsp Jalapeno , paste (or other hot sauce)
- 1 Tbsp Cumin
- 1 Tbsp Oregano
- 1 Tbsp Smoked Paprika
- Sea Salt & Pepper
- 1 Lb Beef (or other ground meet)
- ½ C Olives
- 1 bunch Parsley , diced
- 6 Slices Soft Cheese (fresh buffalo mozzarella is really good)
Directions
- PreHeat oven to 350F.
- Slice off tops of peppers and remove seeds. Place in oven and bake until softened – appx 15 minutes.
- Heat oil in saute pan over medium. Add Onion and cook until soft. Add cumin, oregan, paprika and cook until fragrant
- Add meat and cook until browned. Remove from heat and add Peas, Eggs, Olives, Parsley, and mix well.
- Fill the Peppers with the meat mixture. Top with Cheese and the pepper top and place in oven.
- Bake until softened and heated through – approx. 20 to 30 minutes. Time depends upon thickness of peppers.
