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
Preheat oven to 350ºF.
Slice the tops off the peppers and hollow out the middle, removing all the seeds. Save the tops for later.
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.
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.
Add the pre-chopped and boiled potatoes to the mix and let them cook for another few minutes with the mixture.
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).
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