Rocoto Relleno
What You Will Need
Ingredients
- 4 rocotos (peruvian red peppers) or large red bell peppers
- olive oil, for cooking
- 1 onion, chopped
- ½ lb. ground beef
- 2 hard-boiled eggs, chopped
- (optional)1 small can black olives, chopped
- 6 small yellow potatoes, cut and boiled
- 4 thick slices cheese
Seasoning
- 2 Tbsp. Lee Kum Kee Panda Brand Oyster Flavored Sauce
- 1 Tbsp. chopped parsley + (optional) 1 bunch for garnish
- ¼ tsp. cumin
- ¼ tsp. oregano
- salt and pepper, to taste
Made with
Lee Kum Kee products
How to make it
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Preheat oven to 350ºF.
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Slice the tops off the peppers and hollow out the middle, removing all the seeds. Save the tops for later.
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Heat a pan with olive oil to medium high heat. When the oil is hot, toss in the chopped onion and let cook down for a few minutes. Add in the ground beef and continue cooking.
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Add the chopped hard boiled eggs, chopped olives (optional), Lee Kum Kee Panda Brand Oyster Flavored Sauce, chopped parsley, cumin, oregano, salt and pepper. Keep cooking for another 5 minutes.
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Add the pre-chopped and boiled potatoes to the mix and let them cook for another few minutes with the mixture.
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Scoop mixture into the peppers, filling them almost all the way up. Top each pepper with a thick slice of cheese then bake for 10-12 minutes until cheese is nice and melted and the peppers have softened. Place the pepper lids back on and garnish with fresh chopped parsley (optional).