Recipe: Rocoto relleno (stuffed pepper)
Rocoto relleno is stuffed pepper from the the south of Peru. The pepper is stuffed with a traditional filling of minced meat and herbs.
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Cooking tools:
- Baking dish
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Spoon
- Measuring spoon
- Spatula
- Mixing bowl
- Paper towel
- Oven
- Stove
Ingredients
- 500 g rocoto
- 2 l water
- 3 tbs sugar
- 3 tbs salt
- 3 tbs white vinegar
- arched oil
- 300 gr minced beef
- 1 red onion
- 2 cloves of fresh garlic
- 8 snack tomatoes, finely cut
- 150 g raisins
- 100 g butter
- a pinch of cumin
- 2 tbs of oregano
- a hand full of parsley
- salt en ground black pepper
- 50 gr raisins
- 1 boiled egg
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